Maruya Recipe (Banana Fritter with sugar): don’t forget THIS ingredient!

                by Joost Nusselder | Updated:  February 14, 2021

3 easy recipes anyone can make...

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Maruya has always been a staple of many Filipinos’ childhood. It’s usually eaten as a meal to end breakfast to be partnered by bitter coffee or as a midday or mid-afternoon snack.

And it isn’t really that complicated as you just need to remember a few simple ingredients, but what can make it truly delicious is a little bit of vanilla, let’s try it :)

How to make delicious maruya banana fritters

Maruya Recipe Preparation Tips

The tricky part is maybe making sure that the batter actually has the texture to cover the entire mashed saging na saba.

Maruya ingredients

Banana Maruya Fritters with sugar

Banana Maruya Fritters with sugar

Joost Nusselder
The maruya recipe is not really complicated as you just need to remember Four main ingredients; the ripe Saging na Saba (cardaba bananas), flour, milk, and sugar.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine Filipino
Servings 3 people
Calories 438 kcal

Ingredients
 
 

  • 7 pcs saba banana sliced or diced and mashed (i like sliced!)
  • 1 cup all-purpose flour
  • ½ cup white sugar
  • 1 pinch salt
  • 1 cup milk (i used fresh milk)
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp vegetable oil for frying

Instructions
 

  • First combine all of the dry ingredients flour, sugar, and salt.
    Maruya combine dry ingredients
  • Add the milk, vanilla, and egg.
  • Mix well until it's very smooth.
    Maruya 10
  • We're going to make this one Bicolanos style so I like to slice the bananas in half and use them as whole pieces. You can of course cut them in smaller pieces and mash them with even the back of your fork. If you use ripe bananas that shouldn't be too much work.
  • Dip the banana into the mixture and make sure it's fully covered. You can also place the banana on a small plate and put some batter on it while it's on there.
    Maruya 6
  • Place the covered bananas in a heated pan with oil, and add some more of the batter on top so it drips over the sides.
  • Fry on each side on medium heat until golden brown, mmmm!
    Maruya 7
  • Then sprinkle with a little sugar before serving.
    Maruya 5

Video

Nutrition

Calories: 438kcalCarbohydrates: 70gProtein: 9gFat: 14gSaturated Fat: 10gTrans Fat: 1gCholesterol: 63mgSodium: 70mgPotassium: 183mgFiber: 1gSugar: 38gVitamin A: 212IUVitamin C: 1mgCalcium: 107mgIron: 2mg
Keyword Banana, Deep-Fried
Tried this recipe?Let us know how it was!

As for the banana, it can be mashed and covered with the flour batter or it can be prepared sliced (which is what Bicolanos would do).

If you choose to slice the bananas though, arrange the sliced bananas together into a fan shape.

Some will say that it’s easier to fry the maruya if the bananas are mashed. Still, whatever floats your boat and makes your stomach happy I say!

As for the ingredients, the flour, milk, and eggs are what make the batter.

The eggs serve as the “cement” if you will that holds the entire thing together as one pours the delicious sweet batter onto the saging na saba.

Maruya Recipe Banana Preparation
Banana Maruya Fritters with sugar

In frying the Maruya, you can choose whether to deep-fry or shallow-fry it.

Deep frying the maruya will make sure that the entire mixture is well-cooked but it will make the batter absorb the oil.

Shallow frying the maruya will result in less oil going into the batter, but you will have to fry it on two sides; thus, there will be some additional cooking time.

After frying it, you can now start dusting it with white or brown sugar. Serve them on a plate and partner with coffee or with your favorite soft drinks.
Maruya banana fritters Filipino recipe
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It’s usually sold in eateries, stalls or even from ambulant vendors doing their rounds in the afternoon, but most like to make these themselves.

I hope you have everything you need now to make them yourself and check out these delicious Filipino sweet recipes too.

More sweets? Try this delicious mid-afternoon rice snack Suman Malagkit

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.