Maruya (Saba banana fritters)

Maruya (Saba banana fritters)

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Author Connie Veneracion


  • 1 and 1/2 cups vegetable cooking oil
  • 6 saba bananas ripe
  • 1 egg
  • 1/3 cup milk well chilled
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup white sugar (see notes at the end of the recipe)


  • Start heating the cooking oil un a wok or frying pan.
  • Place the sugar in a wide shallow bowl.
  • Make the batter. Beat the egg in a bowl. Add the flour, salt, baking powder and milk. Stir until smooth. Ideally, it should have the consistency of a rather thick pancake batter.
  • Baking powder? Oh, yes. It will make the batter lighter, fluffier and, in effect, crispier after frying.
  • Maruya (Saba banana fritters)
  • Peel the bananas. Cut each vertically into three to five slices, depending on how large they are, without going all the way through on one end. Carefully spread the slices to make a “fan.” Most cooks slice the bananas all the way through. Since maruya is cooked in clusters of three to five slices of banana, keeping several slices together after dipping in the egg-flour batter can get messy. By cutting and spreading the bananas like a fan, it’s easier to keep them together.
  • Maruya (Saba banana fritters)
  • Dip each banana in the batter making sure that the batter reaches the crevices between the slices. Fry in the hot oil, about two minutes per side, or until golden and crisp.
  • Scoop out the cooked bananas, dredge in sugar and serve at once.


For variation, stir the white sugar with half a teaspoonful of cinnamon and a pinch of nutmeg.