Maruya
Maruya are crispy Filipino banana fritters with sweet, tender saba bananas coated in a light batter, perfect as a snack or dessert for all ages.
Ingredients
Instructions
- Sift all-purpose flour, baking powder, and salt into a bowl.
- Set aside the dry ingredients.
- Mix eggs, Carnation evaporated milk, and melted fat or vegetable lard in a separate bowl.
- Add the wet mixture to the dry ingredients and beat until smooth.
- Dip the sliced saba bananas into the batter.
- Deep-fry the coated bananas until golden brown.
- Drain on absorbent paper.
- Roll in sugar before serving.
Tips & Substitutions
For an extra twist, consider adding a pinch of cinnamon to the batter for warmth. If you can't find saba bananas, you can substitute with plantains, though they may require a longer frying time. Also, ensure the oil is hot enough to prevent the batter from absorbing too much oil, resulting in a crispy exterior. For a sweet finish, try rolling the fried maruya in cinnamon sugar.
Serving Suggestions
Serve maruya warm, dusted with powdered sugar or rolled in sugar for a delightful treat. Pair them with a scoop of vanilla ice cream for a delicious contrast, or enjoy alongside some fresh fruit like strawberries or blueberries. They also make a great dessert after a savory meal, complementing dishes like Vegetarian recipes.
Storage & Reheating
Store any leftover maruya in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through and crispy again.
Nutrition & Diet Analysis (per serving)
Each serving of Maruya contains roughly 111 calories, with 3g protein, 22g carbohydrates, and 2g fat. It is an excellent source of calcium (21% of the Daily Value). Note that it is relatively high in sodium, at 966mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a good stir before using, as the ingredients may settle. However, it's best to dip and fry the bananas just before serving for maximum crispiness.
What kind of oil is best for frying maruya?
For frying maruya, use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils will provide a crispy texture without burning. Avoid using extra virgin olive oil as it has a lower smoke point and can result in a less desirable flavor.
Can I use other fruits instead of bananas?
Absolutely! While saba bananas are traditional, you can experiment with other fruits like apples or mangoes. Just ensure they are firm enough to hold their shape when fried. Adjust the frying time accordingly, as different fruits may cook faster or slower than bananas.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).