From the recipe collection
Morado Banana Maruya
Ripe morado bananas coated in a light rice-flour batter and fried into crisp-edged maruya with a soft, fragrant red-banana centre.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- Makes 12 fritters
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Split small morado bananas lengthwise or fan larger fruit gently without mashing.
- Whisk flours, sugar, baking powder, and salt.
- Beat egg with cold water and vanilla, then stir into dry ingredients just until smooth.
- Rest batter 10 minutes; it should coat a spoon in a thin opaque layer.
- Heat oil to 170°C. Dip bananas and let excess batter drip off.
- Fry in small batches, turning once, until the batter is crisp and deep golden.
- Drain on a rack and test that the centre is hot and the coating cooked, not pasty.
- Dust lightly with muscovado and serve immediately.
