CEBU, Philippines - There are two local versions of banana fritters. There's the pinaypay and the maruya. Many think that these two are the same, but not really.
While pinaypay (meaning "resembling a hand fan") and maruya (meaning "deep-fried") are both made from plantains or bananas that are valued more as a vegetable, like kardaba or saba, there is a difference in their respective preparation.
Batter may seem basic with both, but not all pinaypays have to be dipped in batter; there is a simplified pinaypay that just goes straight into deep frying without the batter. For its part, maruya is not limited to bananas. There's also maruya made from mashed potatoes.
Most street foodies are familiar with pinaypay; the snack that is found almost everywhere. The way street vendors prepare their pinaypay is actually quite easy.
Ingredients:
6 pcs kardaba or saba
¼ cup refined sugar
2 cups cooking oil
½ 1/2 cup flour
(Achuete may be used for coloring, but not that necessary.)
Directions:
1. Cut the ripe (but not too ripe) banana lengthwise without getting to the very edge. Spread the cut portion to resemble a hand fan.
2. In a bowl, mix the flour with water to make a thin batter. (If you prefer color, add in achuete.)
3. Dip the fan-like banana into the batter, and then fry.
4. Line the fried bananas on top of paper towels to drain excess oil.
5. Sprinkle with sugar.
One pinaypay is enough for a filling snack for one person.
Maruya is a little more elaborate, comparatively, but is as easy to make.
Ingresidents:
5 ripe bananas, cut lengthwise
2 eggs, beaten
¼ cup all-purpose flour
½ cup refined sugar
1½ cups water
½ cup evaporated milk
¼ teaspoon salt
½ teaspoon baking powder
2-3 cups cooking oil
Some prefer deep frying to even out the cooking, but the fritters absorb too much oil this way. To economize on oil, fry the fritters one at a time with just enough oil.
Directions:
1. Mix the flour, eggs, sugar (¼ cup), water, baking powder and salt to make a thin batter.
2. Coat each banana thoroughly with the mixture.
3. Fry in medium heat until both sides are golden brown.
4. Drain excess oil on paper towels.
5. Sprinkle with sugar.
If you desire crunch to reach to the edges, substitute half of the all-purpose flour with cornstarch. You may also try adding jackfruit strips to the banana for an extra kick. Fresh or preserved jackfruit will do.