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Bonuelos, of Spanish origins, is also popular in other Latin American countries. Simply put, it is fritters—but this recipe differs from the everyday pinoy fare of maruya. Maruya is when a slice of saba/cooking banana is dipped in batter and pan fried. I grew up with this along with other favourites like banana cue and turon. I vaguely remember bonuelos as those snacks being sold in the provinces along with buchi and served in brown paper that absorbs the excess oil.
This recipe makes use of regular bananas, especially when they are over ripe and no one wants to eat them, anymore. A few pantry staples like eggs and flour—the end result is a snack that children would especially love. Yummy AND nothing goes to waste! I can imagine serving this when I have grand children of my own when they come for a visit—but that is getting waaaaaaay ahead.
The twist here is the inclusion of zest which I’m partial to as it makes the batter more fragrant and there is this extra subtle hint of citrus that you can’t quite put a finger on. It can be lemon or dayap. The other twist is the inclusion of a little baking powder which makes it puff up a bit, making it slightly light to the bite.
This is just about the one of the easiest recipes one can do—in fact it’s a wonderful summer project with your child who is still on vacation.
Ingredients:
- 1 ½ c apf
- 1 t baking powder
- ¼ c sugar
- Pinch of salt
- 1 egg
- ¼ c water or milk
- 2 mashed/coarsely grated ordinary bananas
- Zest from ½ a lemon or dayap (optional) or substitute 1 t vanilla extract
- Oil for frying
- Cinnamon sugar (1/2 c sugar plus 1 t cinnamon) for dredging
In a non-stick pan put about 1 cup of oil and put on medium heat.
Cook’s tip: We want the oil thoroughly heated but not ******* as it may cook the outer part of the bonuelo but leaving a raw and runny center. Drop by the tablespoon full and cook through.
Dredge in cinnamon sugar. Transfer on serving dish and serve.
