Filipino Maruya (Banana Fritters) with Honey

About This Recipe

Maruya is a Filipino banana fritter made from ripe saba bananas dipped in a simple batter and fried until the edges turn lacy and brown. Street vendors and home cooks alike sell them as a merienda (afternoon snack), and they're a common lunchbox treat because they hold up well at room temperature and taste just as good a few hours after frying. The batter is deliberately thin, just enough flour, sugar and egg to bind and lightly coat the banana, so the fruit's natural sweetness and the fryer's crisp edges do the real work. Saba bananas are starchier and less sweet than dessert bananas like Cavendish, which is why they hold their shape and don't turn mushy when fried; ripe plantains are the closest substitute if saba isn't available. A finishing drizzle of honey (a modern addition alongside the traditional sugar coating) adds shine and a floral sweetness that plays well against the fried batter's crunch.

Ingredients

Serves 4

• 6saba bananas or ripe plantains(sliced lengthwise)
• 1 cupall-purpose flour
• 2 tbspgranulated sugar
• 0.5 tspbaking powder
• 0.25 tspfine sea salt
• 1egg
• 0.75 cupcold water
• 2 cupsvegetable oil(for frying)
• 3 tbsphoney(for drizzling)
• 1 tbspbrown sugar(for coating, optional)

Instructions

1. 1

   Make the batter

   Whisk flour, sugar, baking powder and salt in a bowl. Add egg and cold water, whisking until smooth and pourable, similar to pancake batter.

2. 2

   Heat the oil

   Heat oil in a deep skillet to 175C (350F). Test with a drop of batter; it should sizzle and rise immediately.

3. 3

   Coat the bananas

   Dip banana slices in the batter, letting excess drip off, then lower gently into the hot oil.

4. 4

   Fry until golden

   Fry 2-3 minutes per side until deep golden and the edges look lacy and crisp. Fry in batches so the oil temperature doesn't drop.

5. 5

   Drain and finish

   Drain on a wire rack over paper towels. While still warm, drizzle with honey or roll in brown sugar, then serve immediately.

Variations

• •

  Turon-style: wrap the banana in a lumpia wrapper with a strip of jackfruit before frying, no batter needed.

• •

  Add a pinch of ground cinnamon to the batter for warmth.

• •

  For a less sweet version, skip the honey and serve with a sprinkle of salt instead, a common street-food style.

Storage

Best eaten fresh within a few hours. Store leftovers uncovered at room temperature up to 1 day and re-crisp in a 180C (350F) oven for 5 minutes; refrigerating makes them soggy.

Frequently Asked Questions