📝 About This Recipe
Maruya is a beloved Filipino merienda classic that transforms humble Saba bananas into a golden, caramelized masterpiece. These fan-shaped fritters are dipped in a light, silky batter and fried until the edges are shatteringly crisp while the fruit inside remains soft and honey-sweet. A final dusting of granulated sugar adds a delightful crunch, making this the quintessential comfort food of the Philippines.
🥗 Ingredients
Main Ingredients
- 8-10 pieces Saba Bananas (ripe but firm, peeled)
- 1.5 cups Vegetable Oil (for shallow frying; use neutral oil like canola or coconut)
Batter Mix
- 1.5 cups All-purpose Flour (sifted)
- 2 tablespoons Cornstarch (for extra crispiness)
- 1 teaspoon Baking Powder
- 1/4 cup Granulated Sugar (for the batter)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 large Egg (beaten)
- 3/4 cup Whole Milk (cold)
- 1 teaspoon Vanilla Extract (optional but recommended)
- 2 tablespoons Melted Butter (unsalted, slightly cooled)
For Garnish and Coating
- 1/2 cup Granulated Sugar (for dredging after frying)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, 1/4 cup sugar, and salt until well combined.
-
2
In a separate medium bowl, combine the wet ingredients: whisk the egg, cold milk, vanilla extract, and melted butter until smooth.
-
3
Gradually pour the wet mixture into the dry ingredients. Whisk gently until the batter is smooth and free of large lumps. Do not overmix; a few tiny lumps are fine.
-
4
Prepare the bananas: Slice each Saba banana lengthwise into 3 or 4 thin planks, keeping them attached at one end if you want a traditional 'fan' shape, or separate them completely for easier handling.
-
5
If making the fan shape, gently press the uncut end of the banana to spread the slices out like a fan on a flat plate or your palm.
-
6
Heat the vegetable oil in a wide non-stick skillet over medium heat. To test if the oil is ready, drop a small bit of batter; it should sizzle and rise to the surface immediately.
-
7
Dip a fanned banana (or individual slices) into the batter, ensuring every nook and cranny is well-coated. Let the excess batter drip off for a second.
-
8
Carefully lower the coated banana into the hot oil. Avoid overcrowding the pan; fry only 2-3 pieces at a time to maintain oil temperature.
-
9
Fry for 3-4 minutes on the first side until deep golden brown and the edges look crispy.
-
10
Carefully flip the fritter using a slotted spatula and fry the other side for another 2-3 minutes.
-
11
Once perfectly golden and crisp, remove the fritters from the oil and place them on a wire rack set over paper towels to drain excess oil.
-
12
While the fritters are still hot, dredge them in a plate of granulated sugar or sprinkle generously on both sides so the sugar adheres to the warmth.
-
13
Repeat the process with the remaining bananas and batter.
-
14
Serve immediately while warm and the exterior is at its maximum crunchiness.
💡 Chef's Tips
Use 'Saba' or 'Cardaba' bananas for the most authentic flavor; if unavailable, use very firm, slightly underripe regular bananas. Adding a tablespoon of rice flour to the batter can make the fritters even crunchier and help them stay crisp longer. Ensure your oil is at the right temperature (around 350°F/175°C); oil that is too cold will result in greasy, soggy fritters. For a more decadent version, add a tablespoon of 'Langka' (jackfruit) strips into the batter for an aromatic tropical twist. If the batter is too thick, add milk a teaspoon at a time; if too thin, add a dusting of flour until it coats a spoon easily.
🍽️ Serving Suggestions
Serve warm with a side of creamy vanilla bean ice cream for a 'Maruya Mode' dessert. Pair with a hot cup of Barako coffee or native hot chocolate (Tsokolate de Batirol) for a perfect afternoon snack. Drizzle with a bit of condensed milk or honey if you prefer an even sweeter finish. For a modern twist, serve with a dip made of salted caramel sauce. Best enjoyed fresh within 30 minutes of cooking to appreciate the contrast between the hot fruit and crispy crust.