Banana Fritters

Peel the ripe bananas and mash them thoroughly in a bowl until smooth with no large lumps.

In a separate bowl, combine all-purpose flour, rice flour, sugar, cardamom powder, baking soda, and a pinch of salt. Mix the dry ingredients well.

Add the mashed banana to the dry ingredients and mix together. Add water gradually to form a thick, smooth batter that coats the back of a spoon. Fold in the desiccated coconut.

Let the batter rest for 5 minutes.

Heat oil in a deep kadai or frying pan over medium heat until it reaches about 175°C (350°F).

Test the oil by dropping a small amount of batter — it should rise to the surface within a few seconds.

Using a spoon or your hands, drop rounded tablespoons of batter into the hot oil. Fry in batches of 4–5 at a time.

Fry the fritters for 3–4 minutes, turning occasionally, until they are golden brown all over.

Remove with a slotted spoon and drain on paper towels.

Serve warm, dusted with powdered sugar or alongside coconut chutney.