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Extra-Crunchy Banana Fritters (Maruya)

An upgraded version of Maruya (Filipino banana fritters) that is tastier and very crunchy!
Prep Time10 mins
Cook Time10 mins
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Servings: 5 people
Author: Pam from PinoyBites


  • 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)

Here's How:

  • 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.


*Make sure the oil is hot enough before frying so the fritters won’t come out oily. To test, stick a wooden chopstick ( or handle of the wooden spoon) in the middle of the heating oil. If bubbles surround the chopstick, it’s ready to fry.
**Don’t use overripe plantains (saba) so it won’t be mushy when battering. It should be ripe but still holds its shape when slicing.
***I find it easier to slice when the plantain still has peel on it so make sure you wash the unpeeled bananas well before slicing. It’s less slippery when cutting.
****Draining the cooked fritters upright removes most of the oil clinging to the fritter.