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Main Course

Banana - Coconut Fritters

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 nos Banana
4 tbsp Coconut — grated
1/2 tsp Cardamom powder
Raisins, to taste
Cashewnut, to taste
2 tsp Ghee
4 tbsp Sugar
1 cup Flour
1 pinch Soda powder
Oil To fry

Preparation

Step 1
For preparing banana v coconut fritters, steam cook the banana. Grind it to make a thick paste.
Step 2
Fry raisins and cashew nuts in oil.
Step 3
Add coconut and sugar to it and Stir everything together thoroughly in medium flame.
Step 4
Add the banana and cardamom powder to this mixture and Stir everything together thoroughly.
Step 5
Make balls out of this mixture.
Step 6
Mix the ingredients sugar, flour and soda powder with some water to make a medium thick paste.
Step 7
Dip the balls in this mixture and fry it in oil. Serve hot.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Banana - Coconut Fritters

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 nos Banana
4 tbsp Coconut — grated
1/2 tsp Cardamom powder
Raisins, to taste
Cashewnut, to taste
2 tsp Ghee
4 tbsp Sugar
1 cup Flour
1 pinch Soda powder
Oil To fry

Preparation

Step 1
For preparing banana v coconut fritters, steam cook the banana. Grind it to make a thick paste.
Step 2
Fry raisins and cashew nuts in oil.
Step 3
Add coconut and sugar to it and Stir everything together thoroughly in medium flame.
Step 4
Add the banana and cardamom powder to this mixture and Stir everything together thoroughly.
Step 5
Make balls out of this mixture.
Step 6
Mix the ingredients sugar, flour and soda powder with some water to make a medium thick paste.
Step 7
Dip the balls in this mixture and fry it in oil. Serve hot.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.