Banana Cutlet
Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourite across Kerala, especially when the monsoon rain is hammering the roof.
Ingredientsfor 4 servings
- 2 nos Banana* not so ripe not so raw ones
- Cardamom powder a pinch
- 1 tbsp Sugar — powdered
- 2 cup Bread crumbs
- Egg white of 1 egg
- Oil — for frying
- *(Banana eethappazham, etc in local languages), Banana (Nenthra pazham)
Preparation
Step 1
Steam the bananas in a steamer.
Step 2
Then smash it with a spoon/masher mix with cardamom powder and sugar.
Step 3
Make into balls and flatten a little dip in egg white and cover in bread crumbs.
Step 4
Do all the balls in the same manner.
Step 5
Heat oil and fry till golden brown.
Tip
Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.
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