Looking for a sweet, crispy treat that’s easy to make and guaranteed to satisfy your cravings? Maruya, or Filipino banana fritters, are the perfect solution! Crispy on the outside, soft and sweet on the inside, this classic Filipino snack is made with ripe bananas and a simple batter. It’s a favorite breakfast or merienda (afternoon snack) for many and can be made in minutes, making it a great option for anyone craving a quick and tasty bite.
What Is Maruya?
Maruya is a beloved Filipino snack that’s often enjoyed during mid-day breaks or as an after-school treat. It’s made by coating slices of ripe bananas in a light batter and frying them until golden brown. The result? A crispy exterior that gives way to the natural sweetness of the bananas. Sometimes, it’s sprinkled with sugar or drizzled with honey for an extra touch of sweetness.
What makes maruya so irresistible is its perfect balance of texture. The batter adds a crunchy coating, while the bananas inside stay soft and melt-in-your-mouth sweet. Whether you’re enjoying it with a hot cup of coffee or tea or simply nibbling on it by itself, maruya is an unforgettable treat!
Ingredients You’ll Need for Maruya
Making maruya at home doesn’t require a lot of ingredients, and most of them are probably already in your kitchen. Here’s what you’ll need to get started:
- 3 ripe bananas (preferably saba or plantains, but regular bananas can work)
- 1 cup all-purpose flour
- 2 tablespoons sugar (you can adjust to your sweetness preference)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup water (adjust to get the right batter consistency)
- Oil for frying (vegetable oil works best)
- Optional: powdered sugar or cinnamon sugar for dusting
The key to making perfect maruya is using ripe bananas, as they bring out the sweetness and softness that make this snack so special. If you can get saba bananas, you’ll be even closer to the authentic flavor!
Step-by-Step Instructions to Make Maruya
Ready to try making your own maruya? It’s as simple as mixing, dipping, and frying. Here’s how:
Step 1: Prepare the Bananas
Start by peeling your bananas and slicing them into thin rounds or diagonal pieces, depending on your preference. The thinner the slices, the crispier the maruya will be. Aim for about 1/4-inch thick slices.
If you’re using saba bananas, they have a firmer texture compared to regular bananas, which makes them ideal for frying. But if you can’t find saba bananas, don’t worry—regular bananas will still work, just make sure they’re ripe for the best flavor.
Step 2: Make the Batter
In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix them together until well combined. Next, add the water little by little, stirring continuously to form a smooth batter. It should be thick enough to coat the banana slices, but not too runny.
Add the vanilla extract to give the batter a subtle sweetness and depth of flavor. If the batter is too thick, just add a splash more water. If it’s too thin, add a little more flour until you achieve the right consistency.
Step 3: Heat the Oil
In a deep pan or frying pan, heat enough oil to submerge the banana slices halfway. You want the oil to be hot enough to fry the maruya until golden brown but not smoking. A good test to check if the oil is ready is to drop a small bit of batter in—if it sizzles immediately, the oil is at the perfect temperature.
Step 4: Coat the Bananas
Dip each banana slice into the batter, making sure it’s fully coated. Gently drop the coated banana into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters.
Fry the maruya for about 2-3 minutes on each side or until golden brown and crispy. Once they’re cooked, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy
Serve the maruya hot, either as-is or sprinkled with powdered sugar or cinnamon sugar for a little extra sweetness. If you’re feeling indulgent, drizzle with honey or chocolate syrup for a special treat. These fritters are best enjoyed while they’re still warm and crispy!
Tips for Perfect Maruya
- Use ripe bananas: The riper the banana, the sweeter and softer your maruya will be. Ripe saba bananas are traditional, but regular ripe bananas work too.
- Adjust the batter: If your batter is too thick, add a little more water. If it’s too thin, add a bit more flour.
- Don’t overcrowd the pan: Fry in small batches to ensure the oil stays hot, which results in crispy maruya.
- Experiment with toppings: For a twist, dust the maruya with cinnamon sugar or drizzle with chocolate syrup for an extra decadent treat.
Variations of Maruya
While the classic maruya recipe is simple and delicious, you can always make it your own with a few creative twists. Here are some fun variations to try:
- Chocolate Maruya: Add chocolate chips or drizzle melted chocolate over the fritters for a sweet, chocolatey twist.
- Coconut Maruya: Sprinkle shredded coconut on top before frying for a tropical flair.
- Cheese Maruya: For a savory twist, you can add a bit of grated cheese to the batter, making it a sweet and salty snack.
Conclusion
Maruya is the kind of snack that brings comfort and joy with every bite. Its crispy exterior, soft and sweet banana center, and easy-to-make ingredients make it the perfect treat to enjoy any time of day. Whether you’re sharing it with family, serving it at a party, or just treating yourself to a sweet bite, maruya is sure to satisfy your cravings. Try it today, and experience a taste of the Philippines in the comfort of your own kitchen!
FAQs
Can I use regular bananas for maruya?
Yes, regular bananas can be used, but saba bananas are preferred for their firmer texture and traditional flavor.
Can I make maruya without baking powder?
Baking powder helps the batter puff up and become crispy, but if you don’t have it, you can still make maruya. The texture might not be as light, but they’ll still be delicious.
How can I store leftover maruya?
Store leftover maruya in an airtight container for up to 2 days. Reheat them in the oven or toaster oven to retain their crispiness.
Can I freeze maruya?
Yes, maruya can be frozen. After frying, allow them to cool completely, then place them in a freezer-safe bag or container. To reheat, bake them in the oven until crispy.
Can I use a different type of flour for maruya?
All-purpose flour works best for a crispy texture, but you can experiment with rice flour or whole wheat flour for a different flavor.
Can I make the batter in advance?
It’s best to make the batter fresh, but you can prepare it up to an hour ahead of time and refrigerate it until you’re ready to fry.
Can I add other fruits to the batter?
Yes! You can add other fruits like mango or jackfruit to the batter for a fun twist.
How do I make maruya less greasy?
Make sure the oil is hot enough before frying, and avoid overcrowding the pan. Draining the fritters on paper towels also helps remove excess oil.
Can I make maruya without sugar?
Yes, you can skip the sugar in the batter. The bananas themselves will provide plenty of natural sweetness.
What can I serve with maruya?
Maruya is great on its own, but you can pair it with vanilla ice cream, whipped cream, or a drizzle of honey for an extra treat.