Maruya (Filipino Banana Fritters)
Fried saba bananas coated in a light batter.
Servings 6
Calories 297kcal
Cost $4-$6
Equipment
- Wok or frying pan
- Bamboo skewers (optional)
Ingredients
- 6 ripe saba bananas
- 1 cup rice flour
- 1 teaspoon baking powder
- Pinch of salt
- ¼ cup sugar
- ¾ cup water more as needed
- 1 teaspoon vanilla extract
- Oil for frying
Instructions
- Peel the bananas and slice lengthwise into 2 or 3 pieces. Skewer the slices together, or fry individually.
- In a wide bowl, mix rice flour, baking powder, salt, and sugar. Add ½ cup water and vanilla. Whisk until smooth, then add more water until slightly thinner than pancake batter.
- Heat enough oil to cover the bananas in a frying pan over medium-high heat. A small drop of batter should sizzle right away.
- Dip the bananas in the batter. Let the excess drip off, then carefully lower into the oil. Fry in batches for 3–5 minutes per side, until golden and crisp.
- Drain on a wire rack or paper towels. Sprinkle with sugar, if you like, and serve warm.
Notes
- Saba bananas: Use ripe ones that hold their shape. Frozen saba, ripe plantains, burro, or Thai bananas also work.
- Rice flour: Use regular, not glutinous rice flour. Cornstarch, potato starch, or all-purpose flour also work.
- Baking powder: Helps make the coating crisp. Optional.
- Sugar: Granulated or brown sugar works.
- Oil: Use vegetable, canola, or peanut oil for frying.
Nutrition
Calories: 297kcal | Carbohydrates: 30g | Protein: 2g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 111mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g | Calcium: 43mg | Iron: 0.2mg