I have a confession to make. I don’t think I have ever made Maruya (Filipino Banana Fritters) for my family before. It’s not that I don’t like it but it’s a texture issue for me. I love crunchy food (who doesn’t?) but maruya batter just doesn’t do it for me. I want my fritters on the crisp side and stay that way even after it’s cooled down. There’s nothing like racing against time and burning your tongue just to enjoy the “short window” while it’s still crunchy.
This recipe came about recently when I made camote cue (sweet potato fritters). Immediately after frying, I sprinkled some toasted shredded coconut and sesame seeds which were leftovers from a previous dish that I made. It gave it a nice texture and enhanced its taste as well. So I tried putting them together in a batter with my favourite breading flour (rice flour) and we loved it! It came out really crunchy and stayed crunchy even after an hour (uncovered) at room temperature. Now , I can say I love Maruya…..just done my way!
Extra-Crunchy Banana Fritters (Maruya)
- 3 ripe Saba bananas Plantains
- 1 cup rice flour plus ½ cup more for coating bananas
- 1/2 cup water
- 3 Tablespoons unsweetened shredded coconut
- 2 Tablespoons sesame seeds
- 1/4 cup white sugar
- Canola oil for frying
- Powdered sugar for dusting (optional)
- Start by heating about an inch of cooking oil in a deep frying pan.
- Remove the ends of the plantains. Cut in half then slice EACH half into 4 thin horizontal slices. Remove peels. Repeat with all the bananas.
- In a large bowl, combine the rest of the ingredients to make a smooth batter.
- Place the remaining ½ cup rice flour on a plate and coat each sliced banana. Shake off to remove excess flour.
- Next, dip the coated bananas individually in the batter and fry in the hot oil* until golden brown on both sides.
- Place on a cooling rack or a strainer to drain excess oil then transfer to the serving platter. Add a little dusting of powdered sugar, if desired.