Banana Cutlet – Spiced Raw Banana Cutlets

Raw banana is one of the most versatile ingredients in a Kerala kitchen, and these cutlets are one of its tastiest uses. Soft and spiced inside, crisp outside.

Serve them hot with tomato sauce and a cup of tea.

Tips from the Ruchippura kitchen

• Mash the banana while it is still warm – it binds more easily.
• Chill the shaped cutlets for 15 minutes before coating so they hold their shape.
• Fry a few at a time so the oil stays hot and the coating stays crisp.

Lakshmidevi Nair

Banana Cutlet (Spiced Raw Banana Cutlets)

Crisp, golden raw banana cutlets – cooked banana mashed with onion, green chilli, ginger-garlic and spices, dipped in egg white and breadcrumbs and fried. A favourite Kerala tea-time snack.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 cutlets

Course: Snack

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 cups raw banana peeled and cut into pieces
• 1 cup onion finely chopped
• 1 tsp green chilli finely chopped
• 1 tbsp coriander leaves finely chopped
• 1 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• salt to taste
• 1/2 cup egg white
• 2 cups breadcrumbs
• oil for frying

Method

 

1. Cook the banana pieces with a little water, salt, chilli powder and turmeric until soft, then mash well.
2. Heat a little oil in a kadai and sauté the onion for a few minutes.
3. Add the green chilli and ginger-garlic paste and cook until light brown.
4. Add the mashed banana and coriander leaves and mix well. Leave to cool.
5. Shape into cutlets, dip each one in egg white and coat with breadcrumbs.
6. Fry in hot oil until golden brown on both sides.