Banana Jaggery Fritters Recipe – Easy Indian Festive Snack

Last Updated on 2 months by Neha Deshmukh

Banana Jaggery Fritters Recipe – Easy Indian Festive Snack

Hey everyone! If you’re anything like me, you love a good, warm, slightly sweet treat, especially when it’s tied to a festival or celebration. These Banana Jaggery Fritters (or appams as we sometimes call them) are exactly that – a little piece of happiness fried to golden perfection. I first made these with my grandmother, and the smell instantly transports me back to her kitchen! They’re a staple in our home during festivals, and I’m so excited to share this easy recipe with you.

Why You’ll Love This Recipe

These fritters are seriously addictive! They’re crispy on the outside, soft and fluffy on the inside, and have a lovely, subtle sweetness from the jaggery and banana. Plus, they come together pretty quickly – perfect when you want a homemade treat without spending hours in the kitchen. They’re also wonderfully versatile; you can tweak the spices to your liking and adapt them for different dietary needs. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make these delightful Banana Jaggery Fritters:

• 1 cup wheat flour (approx. 120g)
• 1/2 cup jaggery (approx. 100g)
• 1 tablespoon rice flour (approx. 8g)
• 1 small ripe banana (approx. 100g)
• Generous pinch cardamom powder
• 1/4 teaspoon cooking soda (approx. 1g)
• Tiny pinch salt
• 1/4 cup water (approx. 60ml)
• Oil, as needed for frying

Ingredient Notes

Let’s talk ingredients! Jaggery is the star here. It’s an unrefined sugar made from sugarcane or palm sap, and it adds a beautiful, caramel-like flavour that’s so much more complex than regular sugar. You can find it in most Indian grocery stores. Depending on where you are, you might find different types – darker jaggery has a stronger flavour.

I love the combination of wheat and rice flour. The wheat flour gives the fritters structure, while the rice flour adds a lovely crispness. Don’t skip the rice flour! It really makes a difference. And of course, the riper the banana, the sweeter and more flavorful your fritters will be.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the jaggery syrup. In a small saucepan, combine the jaggery and water. Heat over medium heat, stirring until the jaggery is completely dissolved. Let it simmer for a couple of minutes, then strain it through a fine-mesh sieve to remove any impurities. Set aside to cool completely.
2. Now, in a mixing bowl, mash the banana really well – no big chunks allowed! Add the wheat flour, rice flour, and cooled jaggery syrup to the mashed banana.
3. Add a tiny pinch of salt and the cardamom powder. Gradually add water, mixing well to form a thick, lump-free batter. It should be a little thicker than pancake batter.
4. Finally, add the cooking soda and gently mix it in. Don’t overmix!
5. Heat oil in a deep pan or wok over medium heat. The oil should be hot enough for frying, but not smoking.
6. Carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan.
7. Fry the fritters until they’re golden brown and crispy, turning occasionally to ensure even cooking. This usually takes about 2-3 minutes per batch.
8. Remove the fritters from the oil and drain them on paper towels to remove any excess oil.

Expert Tips

• Oil Temperature is Key: If the oil isn’t hot enough, the fritters will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside before cooking through.
• Don’t Overmix: Overmixing the batter will develop the gluten in the wheat flour, resulting in tough fritters.
• Small Batches: Frying in small batches ensures the oil temperature doesn’t drop too much, resulting in crispier fritters.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the jaggery with coconut sugar or maple syrup.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour. I’ve had good results with a blend that includes rice flour, tapioca starch, and potato starch.
• Spice Level: Add a pinch of nutmeg or a tiny bit of grated ginger to the batter for a warmer flavour. My friend loves adding a dash of cinnamon!
• Festival Adaptations: These are especially popular during Onam in Kerala and Ganesh Chaturthi in Maharashtra. Some families add a touch of saffron to the batter during these festivals.

Serving Suggestions

These Banana Jaggery Fritters are best served warm! They’re delicious on their own, or you can enjoy them with a dollop of yogurt or a sprinkle of powdered sugar. A cup of chai is the perfect accompaniment, of course.

Storage Instructions

Leftover fritters can be stored in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

What type of oil is best for frying these fritters?

You can use any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil.

Can I use overripe bananas for this recipe?

Absolutely! Overripe bananas are even better, as they’re sweeter and easier to mash.

How do I prevent the fritters from absorbing too much oil?

Make sure the oil is hot enough before adding the batter, and don’t overcrowd the pan. Also, drain the fritters on paper towels immediately after frying.

Can this batter be made ahead of time?

Yes, you can make the batter a few hours ahead of time. However, add the cooking soda just before frying, as it will start to lose its effectiveness over time.

What is the best way to store leftover fritters?

Store them in an airtight container at room temperature for up to 2 days. Reheat in an oven or air fryer to crisp them up.

Enjoy making these delicious Banana Jaggery Fritters! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!