Deye, my eldest, wanted to eat banana fritters. I’m not really good in making desserts/snacks. I only take time learning the main courses. So, I googled for the recipe and landed at Casa Veneracion’s blog. And because I don’t have baking soda at home, I just managed with what I have. It didn’t turn out as how it should be, but, in fairness, the taste was a lot better than when you just plainly fry it.
Here’s what you will need:
1 and 1/2 c. of vegetable cooking oil
6 ripe Saba bananas
1/3 c. of very cold milk
1/2 c. of all-purpose flour
1/4 tsp. of baking powder
a pinch of salt
1/2 c. of white sugar
Connie recommended to:
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.
As expected, I had a hard time following her instructions so I ended up just cutting the banana into three pieces. No worries, there’s always a next time. For now, just head on to Connie’s blog and follow her instructions heehee! In the meantime, let me share with you the photo of my daughter approving my version of banana fritters.