Raw Banana Fritters

Here's another one of our recipes with step-by-step pictures. You wont believe what these fritters are made of. Read on.. to find out what these are. They might look like fried eggplant but that's surely not what these are made. I wont keep you guessing for long.. 

These succulent flour coated soft in the centre, crunchy on the sides and the crispy breadcrumb coated outside is absolutely amazing to enjoy. Try this out for a difference from the regular aloo bhajiya and the onion bhaji which are the potato and onion fritters served popularly as appetizers in Indian restaurants. 

These came about when we had a serious craving to eat some fried food and all that we had at home were two raw bananas, so we thought why not get inventive and try something new..  

2 Raw Bananas chopped into circular slices
Breadcrumbs as required
Oil for frying

For the Fritter batter:
1 cup plain flour
1/2 teaspoon turmeric powder
1/4 teaspoon garam masala
1/2 teaspoon chili powder
1 teaspoon coriander powder
2 tablespoon Kastoori Methi
1/2 - 1 cup water
Salt to taste

  1. Make the Batter: Mix all the fritter batter ingredients to make a thick batter. 
  2. Prep for the frying: Heat oil in a pan and let it heat up. While its heating up, place the cut raw banana's in a plate, then the batter in a wide mouthed bowl, followed by the breadcrumbs next to it like a assembly line.
  3. Coat the banana with the batter: Dip each raw banana slice into the batter and coat it well on both sides. Then dip the battered banana into the plate of breadcrumbs and cover it with the crumbs. Now, drop the banana carefully into hot oil.
  4. Fry the fritter: Once the banana has fried on one side i.e. started turning golden brown, flip it and allow it to cook the other side. Once done, place the fried fritter into a dish or a plate rolled with paper towels to absorb excess oil. 
  5. Enjoy the fritters hot with some tomato chili sauce. 

  1. Make sure the fritter batter is thick and not runny. Ensure you add little water at a time when making the batter.
  2. We were shallow frying the banana and hence needed to flip the fritter while it was cooking and the cooking process was slightly slower. If you are deep frying, there is no need to flip the fritter as the entire fritter would be immersed in oil and cook evenly.


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