The Sinapot are usually made from saba bananas. In the Bicol version, it does not “fan” the bananas. Instead they are simply sliced lengthwise before frying in batter. In Metro Manila, they call this “Maruya” but without sugar and some Bicolano’s even dip this sinapot in bagoong.
- 8 pieces ripe banana, saba
- 1 1/4 cup flour
- 1/2 cup milk
- 1/2 cup water
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1 egg, beaten
- oil for frying
- In a mixing bowl, combine the flour, baking powder, milk, beaten egg and water.
- Slightly beat all the ingredients to mix.
- Add the salt and sugar and beat until it form a batter. Set aside.
- Prepare the ripe saba by peeling it and sliced each piece in 2 length wise cut.
- Put the sliced bananas in the batter mixture and make sure all sides are coated with the batter.
- Heat oil in pan over medium heat and fry the banana for about 10 – 15 minutes or until golden brown.
- Drain excess oil using paper towels.
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