1/2cupwhite 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.
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.
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.
Maruya (Saba banana fritters) printed from https://casaveneracion.com/maruya-saba-banana-fritters/ for personal use only. Not for republication nor distribution.