Maruya: Filipino Banana Fritters
One of the most abundant crops in the Philippines is bananas. There are many varieties of bananas, as well, so it should come as no surprise that many Filipino desserts contain this fruit.
This is one of my favorites. It's easy to make, and it tastes great. I make this dish every time our bananas become overripe since we didn't want anything to go to waste. I hope you enjoy this treat as much as I do.
- 5 very ripe bananas
- 1 cup self-rising flour
- 1/2 cup white granulated sugar
- 1 cup milk
- 1 egg, beaten
- 1 cup vegetable oil, for frying
- Mash the bananas using a masher.
- In a mixing bowl, combine all of the ingredients (except for the oil).
- Heat the oil in a frying pan over medium heat.
- Using a 1/3 measuring cup, scoop the banana mixture into the oil and fry the fritters for 2 minutes on each side until golden brown.
- Remove the fritters from the oil and drain them on paper towels. Serve warm.
- You can use any variety of banana in this recipe.
- Instead of mashing the bananas, try cutting them in half lengthwise, dipping them into the batter and frying them. The best type of banana for this technique is the Latin American plantain or the Asian saba (also called cardaba). See photos below.
- Sprinkle with powdered sugar before serving.
- Use fresh milk or evaporated milk.
- Add any spices you want, such as vanilla flavoring or cinnamon.
- You can use all-purpose flour instead of self-rising flour, but be sure to add 1 teaspoon baking powder and 1/2 teaspoon salt also.
- If you prefer, you can use a food processor to puree the bananas, but I prefer to have small chunks of bananas in my fritters. That's why I use a masher instead of a food processor.