Maruya

Maruya is the perfect snack or dessert! Coated with a fluffy batter and fried to golden perfection, these banana fritters are sure to be a family favorite.

I was up all night last night watching for the umpteenth time past seasons of The Walking Dead on Netflix. Like the rest of the world’s female population, I can’t get enough of Daryl Dixon. He’s got to be the tastiest, I mean, the sexiest man alive.

Anyway, #wipingdrooloffmyface, when I rolled out of bed this morning, I had a pounding headache and was in dire need of a massive jolt of both caffeine and sugar. My morning cappuccino was just a matter of a Kuerig button, but a piece of something sweet to pair with my cup required a bit more effort.

G and I like to graze throughout the day, so we always keep cookies, muffins, or danishes around the house. But today, when I needed one sugary piece the most, we had none. NONE. No mango bread. No cheese cupcakes. No coconut macaroons. NONE.

I was about to make a fast run to the nearby donut shop when I spied a bunch of saba bananas sitting on the kitchen counter. Amen for little blessings. They were ripe and perfect for fritter-making.

A quick batter later, I was savoring nicely crisp, sugar-dusted maruya with my morning jo—the best way to start the day!

Preparing the bananas

How the banana fritters are put together may vary depending on the region.

• Visayan Pinaypay– cut each saba vertically into three to five slices without going all the way through on one end. Carefully spread the slices to make a “fan” and dip in the batter to coat.
• Bicol Sinapot or baduya– which means pinagdikit dikit na saging na saba; slice the banana into thin slices, coat the slices in the batter and deep-fry in clusters.
• Northern version– mash the bananas into a chunky consistency and mix with the batter

Making the batter

• For a crispy coating, use well-chilled milk.
• Do not skip the baking powder as it gives the fritter a light, fluffy texture.
• If you prefer a crispier fritter, switch out half of the flour with cornstarch.
• Do not overmix the batter; stir just until moistened. A few lumps here and there is ok.
• The consistency should be a little thicker than a pancake batter to be able to coat the bananas.

• Use ripe bananas for a sweeter flavor but firm to touch so the maruya doesn’t fall apart.
• Cut the bananas into uniform thickness to ensure even cooking.
• For maximum crispiness, make sure the fritters are submerged in oil when frying.
• Cook at the optimal temperature of 350 F to 375 F. Too high and the batter will burn before sufficiently cooked. Too low and the fritters will absorb a lot more grease.
• Do not overcrowd the pan; fry in batches as needed.
• The fritters take about 1 to 2 minutes to cook per each side. Once bubbles appear on the top of the fritter and the bottom is golden brown, carefully flip to the other side, and continue to cook until browned.

Serving suggestions

• Serve as a delicious sweet treat for breakfast, snack, or after-meal dessert.
• To add another layer of flavor, mix ground cinnamon with the sugar for coating.
• Enjoy a la mode by topping the warm fritters with a scoop of ice cream and whipped cream.
• For variety, skip the sugar coating and serve the maruya with caramel or chocolate syrup for dipping.
• For a sweet and savory taste, drizzle them with condensed milk and sprinkle with shredded quick melt cheese.

How to store

Maruya are best enjoyed freshly cooked as they tend to get soggy (but still delicious) over time. If not eating immediately, keep the banana fritters warm and crispy in a 200 F oven.

Try these fried bananas with coconut caramel sauce or this filling banana pandan bread loaf for more tasty treats. Enjoy!