- 5 saba (ripe plantain; aka cardaba banana), halved lengthwise
- 1/4 cup flour
- 1/2 cup cold milk
- 1/2 tsp cinnamon (optional)
- pinch of salt
- cooking oil for frying
- powdered sugar (aka confectioners’ sugar)
- chocolate syrup
- cookie butter
- In a bowl, mix the flour, milk, cinnamon and salt with a whisk or fork. It’s advisable that the milk is cold to make the fritters’ breading crispy, like tempura. The batter’s texture should be smooth and a little runny.
- Dip the banana in the bowl one at a time and arrange it in a small plate. Align three bananas and scoop a teaspoon of batter then pour at the top of the arrangement.
- Heat the oil in a frying pan with medium fire. Maruya is usually deep-fried but for this recipe, I reduced it to 1/4 cup of lauric oil. (I only added a tablespoon of oil for the third batch since bananas have the tendency to absorb it.)
- Once the oil is hot enough for frying (should be hot so it won’t stick), carefully place the arranged bananas in the pan. Fry until both sides are golden brown. Drain in a paper towel.
- Repeat steps 2 to 4 until all bananas are fried.
- For plating, using a strainer, put a teaspoon of powdered sugar and sift it on top of the fried bananas. Add a dollop of your favorite cookie butter on the side or drizzle it with chocolate syrup. Best served hot. Enjoy! ♡
Source: Royal Domesticity
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