To make Maruyang Saging, simply fry thin banana pieces in oil in a large wok. After draining, loosely coat with sugar. Alternatively, you can coat the banana slices in a batter of flour, milk and water before frying.
The maruya recipe is not really complicated as you just need to remember Four main ingredients; the ripe Saging na Saba (cardaba bananas), flour, milk, and sugar. 7 pcs saba banana sliced or diced and mashed (i like sliced!) First combine all of the dry ingredients flour, sugar, and salt. Add the milk, vanilla, and egg.
Use ripe bananas for a sweeter flavor but firm to touch so the maruya doesn’t fall apart. Cut the bananas into uniform thickness to ensure even cooking. For maximum crispiness, make sure the fritters are submerged in oil when frying. Cook at the optimal temperature of 350 F to 375 F. Too high and the batter will burn before sufficiently cooked.
As for the banana, it can be mashed and covered with the flour batter or it can be prepared sliced (which is what Bicolanos would do). If you choose to slice the bananas though, arrange the sliced bananas together into a fan shape. Some will say that it’s easier to fry the maruya if the bananas are mashed.