GMA Regional TV Classic Maruya

1.In a large mixing bowl, combine the all-purpose flour, 1/4 cup granulated sugar, salt, baking powder, and ground cinnamon. Whisk together until evenly mixed.

2.In a separate bowl, beat the egg and then stir in the coconut milk until well combined.

3.Pour the wet ingredients into the dry ingredients and mix gently until a smooth batter forms. The batter should be thick enough to coat the banana slices without dripping excessively. If too thick, add a little more coconut milk; if too thin, add a bit more flour.

4.Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium heat until it reaches 350°F (175°C). To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface quickly.

5.Dip each banana slice into the batter, ensuring it is fully coated.

6.Carefully place the coated banana slices into the hot oil in batches, without overcrowding the pan.

7.Fry each side for about 2-3 minutes or until the maruya turns golden brown and crispy.

8.Use a slotted spoon to remove the fritters and drain them on a plate lined with paper towels to absorb excess oil.

9.While still warm, sprinkle the maruya generously with granulated sugar for a sweet finish. Optionally, garnish with grated coconut or a dusting of muscovado sugar for a more tropical flavor.

10.Serve the maruya warm as a delightful snack or dessert, perfect for enjoying with a cup of coffee or tea.