Bicol Sinapot, Maruya, Banana Fritters

Saba bananas are one of the most popular varieties of bananas in the Filipino cuisines. This type can be eaten fresh(but they have to be ripe), fried, or just plainly boiled. They are used in many snack or dessert recipes, although, others use it to serve dinner or lunch. One Saba banana recipe which will be our focus is Millie’s sweet Maruya, as it’s called in Tagalog.  Bicolanos call it Sinapot, or banana fritters in English, which is similar to Turon.

Saba bananas are rarely available even at Asian stores in the US, although they are more available in California, since that is the common port of entry for imported goods. There are other types of imported bananas, but they’re nothing compared to Saba when it comes to its quality taste. Most Filipinos abroad who crave for any Saba banana recipe, often use Mexican plantain as a substitute. Others use the Chiquita brand, but yet again, they’re different. And so, Filipinos get so excited to see them occasionally at the Asian markets. When we do, like what Millie did, making sweet Maruya is just one Saba banana recipe we love to prepare for snacks, among a few.

Ingredients: 4-6 servings

6 pieces of Saba bananas
1/4 tsp salt
2 cups sweet rice flour(Mochico)
1/2 cup water
1/2 cup of white or brown sugar
4-6 cups cooking oil for frying
Banana leaves if available
Parchment papers cut in large squares(optional)

Preparation:

1. Peel of banana skins, cut them in elongated halves, then set them aside.
2. One a large bowl, pour 2 cups of sweet rice flour, apply small amount of salt, add sugar and water. Wisk until flour mixture is thick but moist. Add more water, if needed.
3. Immerge all the sliced Saba bananas into the sweet rice flour mix. Thoroughly incorporate pieces with the rice flour mixture using your hands.
4. On a large wok or frying pan, heat up cooking oil at medium-high temperature. If banana leaves are not available, use parchment as a substitute mold to help form the Maruya.
5. Lay one piece of the parchment paper on your palm(do the same with banana leaf, if available). Place 3-4 pieces of coated Saba bananas in halves on the parchment paper, let them stick together.
6. Carefully immerge the portioned Maruya or Sinapot(on top of the parchment paper(banana leaf), into the heated oil to start the frying process.
7. Apply hot oil on top of the Maruya portions as it fries the bottom side. When bottom turns brown or cooked, flip the frying Sinapot and remove the parchment paper from it.
8. Use the paper or banana leaf for the next batch. Repeat the same procedure until all Maruya(Sinapot) batches are fried. Serve them hot and enjoy!

Tip: Try to sprinkle some sugar on top prior to serving. This banana fritters recipe is excellent with Pansit Bato or Pansit Dinuguan on the side, plus a bottle of coca cola!