Maruya (Banana Fritters)

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Maruya (Banana Fritters)

By

Ian | Filipino Food Recipes

Crispy, golden Filipino banana fritters made with saba bananas and a thin, paint-like batter. Sweet, slightly crunchy on the outside and soft inside—served hot with a dusting of sugar for a comforting snack or dessert.

Yield

3

Time

20 minutes

Rating

—

Ingredients

3–4 saba bananas, peeled (about 3 medium saba)

1/4 cup all-purpose flour

1/4 cup cornstarch

1/2 tsp baking powder

1 tbsp granulated sugar

Pinch of salt

1/2 cup water (adjust to achieve a thin, paint-like batter)

Vegetable oil for frying (about 1–2 cups / 240–480 ml)

Extra granulated sugar for sprinkling (optional)

Instructions

Step 1

Make the batter: In a bowl combine flour, cornstarch, baking powder, 1 tbsp sugar, and a pinch of salt. Gradually whisk in 1/2 cup water until the mixture becomes a very thin, paint-like batter. Adjust water slightly if needed. Set aside.

Step 2

Prepare the bananas: Take 1 banana at a time and make 3–4 shallow slits lengthwise on one side, taking care not to cut all the way through so the banana holds together. Fan the banana open gently to create the "paipai" (fan) shape.

Step 3

Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 1/2–1 inch (enough for shallow frying). Heat over medium-high until hot but not smoking (about 350°F / 175°C if using a thermometer).

Step 4

Coat the bananas: Dip each fanned banana into the batter, making sure it is evenly coated and the batter seeps between the slits to hold the fan shape.

Step 5

Fry the fritters: Carefully slide the coated bananas into the hot oil. Fry until golden brown on one side (about 2–3 minutes), then flip and fry the other side for another 2–3 minutes. Work in batches so you don't overcrowd the pan.

Step 6

Drain and finish: Transfer cooked maruya to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with extra granulated sugar if desired.

Step 7

Serve warm: Serve immediately as a snack or dessert while warm and crispy.

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Maruya (Banana Fritters)

By

Ian | Filipino Food Recipes

Crispy, golden Filipino banana fritters made with saba bananas and a thin, paint-like batter. Sweet, slightly crunchy on the outside and soft inside—served hot with a dusting of sugar for a comforting snack or dessert.

Yield

3

Time

20 minutes

Rating

—

Ingredients

3–4 saba bananas, peeled (about 3 medium saba)

1/4 cup all-purpose flour

1/4 cup cornstarch

1/2 tsp baking powder

1 tbsp granulated sugar

Pinch of salt

1/2 cup water (adjust to achieve a thin, paint-like batter)

Vegetable oil for frying (about 1–2 cups / 240–480 ml)

Extra granulated sugar for sprinkling (optional)

Instructions

Step 1

Make the batter: In a bowl combine flour, cornstarch, baking powder, 1 tbsp sugar, and a pinch of salt. Gradually whisk in 1/2 cup water until the mixture becomes a very thin, paint-like batter. Adjust water slightly if needed. Set aside.

Step 2

Prepare the bananas: Take 1 banana at a time and make 3–4 shallow slits lengthwise on one side, taking care not to cut all the way through so the banana holds together. Fan the banana open gently to create the "paipai" (fan) shape.

Step 3

Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 1/2–1 inch (enough for shallow frying). Heat over medium-high until hot but not smoking (about 350°F / 175°C if using a thermometer).

Step 4

Coat the bananas: Dip each fanned banana into the batter, making sure it is evenly coated and the batter seeps between the slits to hold the fan shape.

Step 5

Fry the fritters: Carefully slide the coated bananas into the hot oil. Fry until golden brown on one side (about 2–3 minutes), then flip and fry the other side for another 2–3 minutes. Work in batches so you don't overcrowd the pan.

Step 6

Drain and finish: Transfer cooked maruya to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with extra granulated sugar if desired.

Step 7

Serve warm: Serve immediately as a snack or dessert while warm and crispy.

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Brazo de Mercedes

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A classic Filipino meringue roll filled with a rich, lemony egg yolk custard. Light, airy meringue wraps a silky sweetened condensed milk custard — perfect for holidays or make-ahead desserts.

3 hr 10 min

Blueberry Scones with Lemon Glaze

By Tyler Florence

Molten Chocolate Mug Cake

By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Oatmeal-Glazed Breakfast Cake

By Food Network Kitchen

This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.

More from Vegetarian

View All →

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Quick Chana Masala

By Keya Wingfield

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.

Mustard, Kale and Cheddar Pull-Apart Bread

By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

Creamy Lemon Pasta

By Andrew Zimmern

This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

20 min

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