Maruya Recipe

I was about to make a fast run to the nearby donut shop when I spied on a bunch of saba bananas sitting on the kitchen counter. Amen for little blessings. They were ripe and soft and perfect for fritter-making. Oh yeah, a quick batter later, I was savoring nicely-crisp, sugar-dusted maruya with my morning jo. Best way to start the day.

Maruya

5.0 from 3 reviews

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Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Yield: 4 to 6 Servings

Ingredients

• 1 cup flour
• ½ cup sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• 1 cup milk
• 2 tablespoons butter, melted
• 1 cup oil
• 5 to 6 ripe but firm saba bananas, peeled and sliced lengthwise into about ¼ inch-thick

Instructions

1. In a bowl, sift together flour, ¼ cup of the sugar, baking powder and salt.
2. In a large bowl, beat egg. Add milk and butter and whisk together until blended.
3. Add flour mixture to milk mixture and stir until just moistened. DO NOT OVERMIX.
4. In a pan over medium heat, heat oil.
5. Dip banana slices into batter to fully coat and gently slide into hot oil. Cook for about 1 to 2 minutes on each side or until golden and crisp. Remove from pan and drain on paper towels.
6. Using a fine mesh sieve, dust maruya with the remaining sugar. Serve warm.