This crispy appam is a famous Palaghat sweet made from ripe banana and rice batter.Gently drop each piece of banana into the hot oil. Deep fry the bananas in batches. Turn the bananas over so both sides turn golden brown in color and become crispy. Use a slotted spoon to remove the fried bananas out of the oil, drain on a plate lined with paper towels. They are taste pretty awful raw, so don't be tricked by their banana-like features. Cooked plantains are nutritionally very similar to a potato, calorie-wise, but contain more of certain vitamins and minerals.
