Filipino Apple Banana Fritters (Maruya)

After making Polish apple fritters, I was inspired to make Filipino banana fritters with bits of apple. Filipino fritters with bananas are called maruya, and there are different versions throughout the country. Ingredients also differ from place to place. This recipe calls for glutinous rice instead of all-purpose flour because I wanted to make something with a mochi-like consistency. Deep-fried glutinous rice produces a cake that is crispy on the outside and chewy on the inside. As it cools, the exterior also turns chewy.

The recipe is made with three ingredients and is easy to make! The only difficulty you might encounter is holding yourself back from devouring these apple banana fritters! 

Before I begin, let me acknowledge that there are different versions of maruya throughout the Philippines. There are also other names based on similar ingredients and preparation. I'm here to add another variation to the mix.

What is Maruya (Filipino Fritter)

Maruya translates to fritter, an appropriate term for all the different maruya recipes available in the Philippines. The main components of any maruya recipe include overripe bananas and flour to make a batter fried in hot oil. In the Philippines, the most common type of banana used is saba. But I do not have saba bananas, so I used whatever bananas were available at my closest grocery store.

Traditional Filipino fritters or maruya would consist of other fruits, such as jackfruit, in addition to bananas. In some places, you would put coconut milk to the batter to add flavor. Another popular option is sprinkling maruya with granulated sugar if you desire something sweeter. You can easily add your own unique element to Filipino-style fritter!

How to Make Apple Banana Maruya or Fritters

Making apple banana fritters is a quick process, and you only need one bowl. Fewer dishes!

Peel and break apart ripe bananas and place them in a bowl. Then take your apple and peel the skin. Slice the apple into thin pieces.

Add the apple slices to the bowl of bananas. Mash them together.

Tip The sweeter the apples, the better. They can integrate better with the batter as their sugars break down.

Measure glutinous rice flour and add to the bowl along with vanilla, salt, and othher optional spices. Use a silicone or wooden spatula to mix the ingredients until they become batter.

Tip The rice flour will absorb any liquid that is exposed to it. So at first, you might think you are only getting shaggy dough, but keep mixing! Eventually it will soak all the moisture and turn into a sticky batter.

Add some neutral oil to a pan and set it on medium heat. Then once hot, spoon some Filipino fritter batter into the pan. You can make the size bigger if you want. As long as you can flatten and flip it to continue cooking on the other side.

Cook each side until one side is crispy, and place it on a metal colander to drain the oil. Once drained of oil, place the fritter on a plate lined with a paper towel.

Let the apple banana fritters cool for about ten minutes because they will be hot! Be careful not to burn your fingers. Once cooled, serve immediately to enjoy its crispy edges and chewy interior!