Banana fritters are called “Maruya” in Tagalog. This is one of my favorite snacks when I was growing up. In fact, this is so easy for me to make because I grew up watching my neighbor make these. In the streets of Manila, you’ll also see a lot of these. There, they use the traditional banana. I have to use plantain because we don’t get the Philippine type of banana (Saba) here in the Midwest. But, don’t worry because this still tastes good.
Did you know that you can also mash the banana instead of slicing them into strips? Some do prefer that. Maybe next time I will do it. Either way, they’re both good. If you grew up with this snack, then, it does not matter if it’s mashed or sliced.
Although in the Philippines, this is considered as a snack, I would consider this as a meal because whenever I have a few of these, I could easily skip 2 meals in a day because these are filling. Also, when you’re on a budget, consider preparing this for you or for your friends and family when they come over.
- 3 pcs plantain bananas
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1/2 cup brown sugar
- 1/2 cup water
- white sugar
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Peel the bananas. Cut in half, then slice them horizontally in several strips.
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In a large mixing bowl, crack eggs and beat. Add brown sugar and flour. Mix well. Add water gradually. Make sure the batter is not too thick and not too thin.
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Heat oil in a deep frying pan. When oil is hot and ready, dip a slice of banana into the batter, then carefully place it in the frying pan. Fry each side until golden brown.
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Dredge in white sugar. Serve.
