Maruya Recipe

Banana Fritters

This Maruya Recipe or Maruyang Saging is the Filipino banana fritters, a favorite afternoon snack.

It is made by making a batter of flour, eggs, sugar, water and sliced cooking bananas.

The batter is not too sweet since you get to top it with granulated or powdered sugar.

Though not traditional, an addition of jackfruit or langka gives it a special touch so I'm putting it as an optional ingredient.

Also, I don't deep-fry. I use a little oil at a time -- a batter can suck up a lot of oil on the pan and could to make the fritter very oily.

And while I'm at it, I want to share with you a Thai version of the banana fritter that I chanced upon in one of the Food Fairs I went to in NY.

Imagine 2 thinly sliced cooking bananas and in the middle is a strip of jackfruit. Then whole thing is dipped in a sweet and thick Tempura batter and deep-fried to a crisp -- so unbelievable good!

But it's not Maruya -- so back to our recipe...

YOUR MARUYA RECIPE SHOPPING LIST:

  • Cooking Bananas (Saba or Ripe Plantain)
  • Jackfruit or Langka (optional)

IN THE PANTRY:

  • Eggs
  • All-purpose Flour
  • Sugar

INGREDIENTS

  • 4 cups Cooking Bananas (Saba or Ripe Plantain), sliced 1/4 inch diagonally
  • Few strips Jackfruit or Langka, diced (optional)
  • 2 Eggs, beaten
  • 1 1/4 cup All-purpose Flour
  • 1/4 cup Sugar
  • 1 to 1 1/2 cup Water

PREPARATION TIME : 10 minutes

COOKING TIME : 20 minutes

1 Mix all the ingredients together.

2 Heat up a pan and put a little oil.

3 Pour about 1/4 cup and cook for 2 minutes, invert and cook for another minute or until both sides are golden brown.

4 Repeat until all the batter are cooked.

5 Top with sprinkled powdered or granulated sugar, and serve hot.


BENG'S TIPS

  • Do not deep-fry. Use a little oil at a time to prevent the Maruya from being too oily.

  • Use 1 cup water in the beginning and add up to 1/2 cup more to thin down the batter. A thick batter could give you an uneven cooking where the center could still be uncooked.

  • If you want a little crunch along the edges, substitute half of the all-purpose flour with cornstarch.

  • No cooking bananas available? You could use the yellow regular bananas but make sure they're still firm and try to put at least a cup more in the recipe. These types of banana are not as flavorful as the saba or plantain and tend to be mushy when cooked.

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