Extra-Crunchy Banana Fritters (Maruya)
An upgraded version of Maruya (Filipino banana fritters) that is tastier and very crunchy!
Servings: 5 people
- 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.
*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.