Snack
Maruya with Sugar
About this dish
Maruya, or Filipino banana fritters, are a beloved snack that my Lola used to make for us after school. This version uses ripe saba bananas dipped in a simple batter and fried until golden, then dusted with sugar.
The result is a crispy outside, soft and sweet inside—a true taste of childhood.
Ingredients
UK and US measurements are both included for every recipe.
ripe saba bananas
fruit4 pieces
all-purpose flour
grain1 cup (120 g)
Imperial measurement: 1 cup
white sugar
other1/4 cup (50 g), plus more for coating
Imperial measurement: 1/4 cup, plus more for coating
baking powder
other1 teaspoon (4 g)
Imperial measurement: 1 teaspoon
salt
spice1/4 teaspoon (1.5 g)
Imperial measurement: 1/4 teaspoon
egg
dairy1 large egg (50 g)
Imperial measurement: 1 large egg
milk (or water)
dairy1/2 cup (120 ml)
Imperial measurement: 1/2 cup
vanilla extract
liquid1 teaspoon (5 ml)
Imperial measurement: 1 teaspoon
neutral cooking oil
fat2 cups (500 ml), for deep frying
Imperial measurement: 2 cups, for deep frying
Method
Prepare the Bananas
Peel the saba bananas and slice each one lengthwise into thin strips, about 1/4 inch thick. You can also cut them in half crosswise if you prefer shorter fritters.
Make the Batter
In a mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. In a separate small bowl, beat the egg then add the milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until smooth — don't overmix.
Heat the Oil
Pour cooking oil into a wok or deep skillet to a depth of about 1 to 1.5 inches. Heat over medium-high heat to 350°F (175°C).
Coat the Bananas
Dip each banana strip into the batter, making sure it's fully coated. Let excess batter drip off.
Fry the Maruya
4 minutes per batchCarefully place the coated banana strips into the hot oil in batches, without overcrowding. Fry for 2 to 3 minutes per side, until deep golden brown and crispy.
Drain and Coat with Sugar
Using tongs or a slotted spoon, remove the maruya and transfer to a plate lined with paper towels to drain excess oil. While still warm, roll them in extra sugar to coat generously.
Serve
Serve immediately. Maruya is best enjoyed warm and crispy.
Equipment
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Nutrition facts
Tips
- Use ripe saba bananas for the best sweetness and texture.
- If.
- If you can't find saba, you can substitute with ripe plantains or thick bananas like Señorita.
- Make sure the oil is hot enough before frying (around 350°F) so the maruya turn crispy without absorbing too much oil.
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the batter.
Serving suggestions
- Serve maruya warm, dusted with sugar, with a cup of hot coffee or tsokolate (Filipino hot chocolate).
- You can.
- You can also drizzle with caramel sauce or honey for extra sweetness.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.