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 :)
In this post we'll cover:
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.
Banana Maruya Fritters with sugar
- 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
- First combine all of the dry ingredients flour, sugar, and salt.
- Add the milk, vanilla, and egg.
- Mix well until it's very smooth.
- 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.
- 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!
- Then sprinkle with a little sugar before serving.
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.
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.
Do you like this Recipe? Don’t forget to rate our recipe.
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