Maruya - Filipino Banana Fritters

Ingredients

• 4 ripe bananas 4 ripe bananas
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)
• Caramel sauce, for serving (optional) Caramel sauce, for serving (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. 2.
   Gradually add the milk and vanilla extract to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Peel the bananas and slice them lengthwise into halves.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium heat.
5. 5.
   Dip each banana slice into the batter, ensuring it is fully coated, and carefully place it into the hot oil.
6. 6.
   Fry the banana fritters until golden brown on both sides, turning them once to ensure even cooking.
7. 7.
   Remove the fritters from the oil and drain them on a paper towel-lined plate to remove excess oil.
8. 8.
   Optional: Dust the fritters with powdered sugar for added sweetness.
9. 9.
   Serve the Maruya warm with a drizzle of caramel sauce, if desired.

Treat your ingredients with care...

• Bananas — Use ripe bananas for the best flavor and texture. They should be yellow with some brown spots, but not overly mushy.
• Vegetable oil — Choose an oil with a high smoke point, such as canola or vegetable oil, for frying. Make sure the oil is hot enough before adding the fritters to ensure they cook evenly.

Tips & Tricks

• For extra flavor, you can add a pinch of cinnamon or nutmeg to the batter.
• If you prefer a lighter texture, you can substitute half of the all-purpose flour with cake flour.
• To ensure the fritters cook evenly, avoid overcrowding the pan and fry them in batches.
• Serve the Maruya immediately after frying for the best texture and taste.
• If you don't have caramel sauce, you can serve the fritters with a drizzle of honey or maple syrup instead.

Serving advice

Maruya is best enjoyed warm, straight from the frying pan. Serve it as a delightful snack or a sweet ending to a Filipino meal. You can also pair it with a scoop of vanilla ice cream for an indulgent dessert.

Presentation advice

Arrange the Maruya on a serving platter and dust them with powdered sugar for an elegant touch. Drizzle caramel sauce over the fritters in an artistic pattern to enhance their visual appeal. Serve them with a side of vanilla ice cream or a dollop of whipped cream for a more decadent presentation.