Kola Bor Banana Fritters

Cuisine: Assam Category: Snack Prep: 10 min Cook: 15 min Serves: 4 Difficulty: Easy 🌿 Vegetarian

Crispy banana fritters in rice batter — the beloved Assamese tea-time sweet snack

Ingredients

Method

  1. About Kola Bor: Kola Bor (banana fritters) are the beloved sweet snack at Assamese tea parties, market stalls and home tea-times. Ripe bananas are mashed into a sweet rice flour batter, then deep-fried into golden balls — crispy outside, soft and slightly chewy inside, with a deep banana-cardamom flavour. They take 20 minutes total, use store-cupboard ingredients, and disappear within minutes of being fried.
  2. Choose ripe bananas: Use 3 fully ripe bananas — they should be yellow with brown spots, soft to the touch, and smell sweetly fragrant. Underripe (green-yellow) bananas lack sweetness and produce bland fritters; over-ripe (mostly black) bananas work but go too sweet and mushy. The sweet spot is yellow with about 30% brown spotting.
  3. Mash the bananas: Peel the bananas and place in a wide bowl. Use a fork to mash thoroughly into a smooth pulp. A few small lumps are fine for texture — completely smooth is unnecessary.
  4. Use rice flour, not regular flour: Use 1 cup of plain rice flour. The rice flour gives the fritters their distinctive crisp shell. Wheat flour will not produce the same texture — the fritters will be more bread-like and dense.
  5. Mix dry ingredients: To the mashed banana add the 1 cup rice flour, 2 tbsp sugar, 1/4 tsp cardamom powder and a small pinch of salt. The salt enhances the banana flavour rather than making it salty.
  6. Bring it together: Mix everything with a spoon. The mixture will look thick and not yet workable.
  7. Add water gradually: Add 2-3 tbsp warm water, 1 tbsp at a time, mixing between additions. The exact water needed depends on how ripe and watery the bananas are.
  8. The consistency test: The batter should be thick enough to hold its shape on a spoon but spreadable when dropped — like a thick muffin batter. Too thin and the fritters will spread too much during frying; too thick and they will be heavy and doughy. When dropped from a spoon, the batter should slowly slide off in a thick blob, not pour quickly.
  9. Let the batter rest: Cover and let rest for 5-10 minutes. Resting hydrates the rice flour and lets the cardamom flavour the batter. The mixture may thicken slightly during resting; if so, stir in 1 tsp warm water.
  10. Heat the oil: Pour neutral cooking oil into a deep heavy pan to a depth of at least 5cm. Place over medium heat. Coconut oil works beautifully and is traditional in some Assamese households.
  11. Test the oil temperature: Drop a tiny droplet of batter into the oil. It should sink briefly, then rise to the surface within 5-7 seconds with steady bubbles around it. If it rises immediately and browns too fast, the oil is too hot — reduce heat. If it lies at the bottom, oil is too cool — increase heat.
  12. Fry in small batches: Use a tablespoon. Scoop up a heaping spoonful of batter. Slide it gently into the hot oil, releasing the spoon close to the oil surface to avoid splashing. Add 4-5 spoonfuls at a time — do not crowd or the temperature drops.
  13. The shape will form: As the batter hits the oil it will sink briefly, then rise as it puffs slightly. The fritters will naturally form rough rounded shapes — they are meant to be irregular, not perfect spheres.
  14. Fry until golden: Let the fritters fry for 1-2 minutes on the first side undisturbed. Then turn each one gently with a slotted spoon. Continue frying for 2-3 more minutes total, turning once or twice, until both sides are deep golden brown. Total frying time per batch is about 3-4 minutes.
  15. Check the inside: Lift one out and break it open. The inside should be cooked through, slightly chewy and tan-coloured (not pale yellow). If the inside is still wet and pale, fry for 1 minute more next batch.
  16. Drain on paper: Lift each batch out with a slotted spoon and drain on kitchen paper for 1-2 minutes. The drainage is brief — banana fritters eaten warm taste much better than fully cooled.
  17. Serve warm: Kola Bor tastes best within 20 minutes of frying, while still slightly warm and just-crispy outside, soft inside. Pair with a hot cup of Assamese milk tea (recipe id 1293) for the classic Assamese tea-time experience.
  18. Variations: Some Assamese homes add 2 tbsp grated coconut to the batter for extra texture and flavour. Others add a few raisins or chopped cashews. For festival versions, dust the warm fritters with a tiny bit of powdered sugar before serving.
  19. Leftover storage: Stored in an airtight container at room temperature, kola bor keep for 1 day. Refresh by warming in a 150C oven for 5 minutes before serving — this restores some of the crispness. They go soft after refrigeration; better to make fresh.

Recipe from samaiyal.com — Authentic Indian Recipes