Peel the saba bananas carefully. Using a knife, make several lengthwise cuts without completely separating the slices. Gently spread the banana pieces apart to create a fan-like shape.

Set the prepared bananas aside while you make the batter.

In a mixing bowl, combine the flour, sugar, and salt. Add the yellow food coloring, then gradually pour in the water while mixing.

Stir just until the ingredients are combined and the batter reaches a consistency that can coat the bananas without becoming excessively thick.

Avoid overmixing. A smooth, workable batter is all you need.

Pour enough cooking oil into a frying pan to comfortably fry the bananas. Heat the oil over medium to medium-high heat.

To check if the oil is ready, you can drop a small amount of batter into it. It should immediately begin to sizzle without burning too quickly.

Dip each fanned-out banana into the batter, making sure the slices are coated evenly.

Carefully place the coated banana into the hot oil. Fry in batches and avoid overcrowding the pan, as too many fritters can lower the oil temperature and prevent them from becoming crisp.

Fry for about 2 minutes per side, or until the batter turns golden brown and crisp. Carefully flip the maruya and continue frying until the other side is cooked.

Once golden and crisp, remove the maruya from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.

While still warm, you can dust the fritters with white sugar if you prefer them sweeter.

Serve immediately for the best texture.