Maruya

Maruya are 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 just 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 soft and perfect for fritter-making.

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

Cooking tips

• To keep the maruya from falling apart, use ripe but firm bananas.
• Cut the bananas into uniform thickness to ensure even cooking.
• To prepare “pinaypay-style”, 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.
• For a crispy batter, use well-chilled milk.
• Do not overmix the batter; stir just until moistened.

• 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.
• To add another layer of flavor, mix ground cinnamon with the sugar for coating.

How to serve

• Serve as a sweet treat for breakfast, snack, or after-meal dessert.
• 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.

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