Maruya (Banana Fritters)

Copyright 2012 LtDan'sKitchen blogs

Maruya or Banana Fritters is one of my favorite native snacks growing up in our City. I remember the times when every afternoon especially during the summer breaks, there will be vendors peddling native treats every afternoon just after lunch and before 3pm. They were cheap and delicious and freshly made just a few hours before they were packed in woven baskets and covered with fresh banana leaves. Sometimes on weekends, we would make them ourselves but as a child, I was never allowed to help but to just watch and wait until these treats were cooked and ready for consumption.

There were a few of them to choose from but one of the simpler ones is the maruya or banana fritter. Made with ripe saba bananas, this is one tasty treat that is both affordable and simple. Plantain bananas are the closest thing to a saba banana but you may want to cut it in half before slicing lengthwise.

Maruya (Banana Fritters) - Adapted*

6 ripe saba bananas (or 3 plantain bananas)
1 cup flour + extra for dredging
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
2/3 cup milk
Canola oil for frying

1. Peel the bananas and slice lengthwise.

2. In a wide bowl, combine the flour, baking powder, egg, salt and milk. Mix
    well until smooth.

3. Heat enough oil in a frying pan over medium heat. Dredge the bananas in
    the flour and by pairs, dunk into the batter.

4. Allow the batter to drip before adding into the hot oil. Fry until golden
    brown on both sides.

5. If desired, you can roll the warm fitters in granulated white sugar before
    serving.

* Laquian, E., Sobrevinas, I., Filipino Cooking Home and Abroad, National Book Store Inc., Manila, 1977.