Pineapple and Langka Fritters

The classic maruya gets an upgrade with langka and pineapple instead of the usual saba.

The classic maruya gets a welcome upgrade with the use of langka and pineapple instead of the usual saging na saba. Make your afternoon snacks extra special by serving this dessert recipe for your family.

Pineapple and Langka Fritters

Kyla Rosales
The classic maruya gets an upgrade with langka and pineapple instead of the usual saba.
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Snacks/Merienda
Cuisine Filipino
Servings 4

Ingredients
  

Pineapple and Langka Fritters

  • 250 Grams tempura flour
  • 1 1/4 cups water cold
  • pineapple sliced lengthwise into 4 pieces
  • 8 pieces jackfruit (langka) deseeded
  • Flour for dusting
  • 50 Grams panutsa (palm sugar)
  • 2 teaspoons ginger grated
  • 1 Lemongrass Bulb (Tanglad) pounded
  • 1/2 Cup water
  • black sesame seeds Optional

Instructions
 

  • Mix tempura flour and cold water together.
  • Dust pineapple and langka slices with flour. Dip in batter. Deep-fry until batter is golden brown.
  • Make the syrup: Combine all ingredients in a saucepan. Simmer, stirring occasionally, until palm sugar is dissolved. Continue to simmer over low heat until syrupy.
  • Drizzle syrup over fritters. Sprinkle black sesame seeds on top. Serve immediately.
Keyword pineapples, expiration
Tried this recipe?Let us know how it was!
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