What is Maruya
Maruya are banana fritters usually with ‘Saba’ banana local to Philippines, coated with batter and fried until golden. It’s sprinkled with more sugar to give more sweetness. You can choose your favourite toppings to go with it of course!
Let’s talk about ingredients
With this recipe, because I live in London and I don’t have access to saba I used plantain instead. Alternatively if you don’t have access to plantain you can use Cavendish banana (these are the ones you buy from your local shop, its long and yellow when ripe) too but try and buy some that is still a little so that it will hold. It should still be a little sweet. Banana varieties
To peel the plantain, cut off the top and tail of the plantain and slice them in half. Using your knife make a slit in the banana skin and peel it off through the slit.
To make a fan shape, slice the banana from the tip down to the bottom but not all the way through. Do this 4 times and slide each layers to make a fan shape. OR you can slice through to make individual slices too.
In a bowl, add all the dry ingredients; flour, sugar and baking powder. Mix them well. Next add the wet ingredients; egg and milk. Again make sure you mix them well.
Heat some oil in a frying pan on medium heat. Once hot, turn the heat down to low.
Take a banana, dip each side into the batter and place it into the frying pan. Fry each side until golden brown.
Take the banana off and place it on a plate, dust or top it off with more sugar. You can add any toppings you want!
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