Maruya or Banana Fritters are battered bananas deep fried then sprinkled with sugar before serving. A very popular merienda (afternoon tea) in the Philippines, usually cooked at home but it can also be seen sold by street vendors. Like any other cooked banana dishes in the Philippines it calls for a special type of banana called cardaba bananas, nearly similar to plantains but this variant is fleshy, sticky, waxy, sweet and very firm hence its popularly used for cooking.


4 pcs saba (Cardaba banana), sliced into 3 portions lengthwise
1/4 cup flour
1/2 tsp. baking powder
1/2 cup milk
1 pc egg
pinch of salt


1. In a bowl combine together flour, baking powder, milk, salt and egg. Mix well until smooth.
2. Add the sliced bananas.
2. Heat oil in wok then place bananas one slice at a time.
3. Turn heat to low then fry until golden brown in colour.
4. Place in a paper towel lined plate prior to serving to remove excess oil.
5. Sprinkle sugar on top before serving.

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14 thoughts on “Maruya

  1. I have to do this. I really can’t resist to any banana recipes. I was reading and looking at the photo and thinking how it looks a bit like our “farturas” (though there isn’t much in common). I have to make some (and add some cinnamon with the sugar, I’d love to try that).

  2. My mother use to make fritters all of the time and banana fritters were my favorite! I have no idea why I’ve never made them and your picture looks just like the ones mama use to make. I have to make these! Thanks for sharing!

  3. I tried making this before and it was a disaster :) Although the recipe I was following just had you dipping the bananas in hot oil that had brown sugar melted in it. I’m going to try this version instead, maybe I’ll have more success.

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