Mandocas

🧂 Ingredients

• 2 cups Masarepa (pre-cooked corn flour)(Ensure it's the type used for arepas or similar doughs, not cornmeal.)
• 1 large Ripe plantain(Should be very ripe, with black spots on the skin, for maximum sweetness and softness.)
• 100g Panela (or piloncillo)(Grated or finely chopped. This is unrefined whole cane sugar, providing a molasses-like flavor.)
• 100g Queso blanco (Venezuelan white cheese)(Finely grated. If unavailable, a firm, salty, low-moisture white cheese like feta (rinsed to reduce saltiness) or a mild farmer's cheese can be substituted.)
• 1 tsp Anise seeds(Lightly crushed for better flavor release, or used whole.)
• 1/4 cup (approx.) Water(May be needed to achieve the right dough consistency.)
• For frying Vegetable oil or lard(Enough to fill a pot or deep skillet about 2-3 inches deep.)

👨‍🍳 Instructions

1. 1

   Prepare the plantain: Peel the ripe plantain and mash it thoroughly in a large bowl until smooth and no lumps remain. A fork or potato masher works well.

   ⏱️ 10 minutes
2. 2

   Combine dry ingredients: To the mashed plantain, add the masarepa, grated panela, grated queso blanco, and anise seeds. Mix well with your hands until everything is evenly distributed.

   ⏱️ 5 minutes
3. 3

   Form the dough: Gradually add a small amount of water (start with 1-2 tablespoons) if the mixture seems too dry. Knead the mixture until it forms a cohesive, pliable dough that is not sticky. It should be firm enough to shape.

   ⏱️ 10 minutes
4. 4

   Shape the mandocas: Lightly grease your hands with a little oil. Take a portion of the dough (about 2-3 tablespoons) and roll it into a log. Then, form the log into a ring shape, pinching the ends together to seal. Ensure the rings are not too thick, as this will affect frying time.

   ⏱️ 10 minutes
5. 5

   Heat the oil: Pour the frying oil into a deep skillet or pot to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches approximately 175°C (350°F). You can test the oil by dropping a tiny piece of dough; it should sizzle immediately and float to the surface.

   ⏱️ 5 minutes
6. 6

   Fry the mandocas: Carefully lower 3-4 mandocas at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 3-5 minutes per side, or until they are a deep golden brown and puffed up. They should sound crisp when tapped.

   ⏱️ 15 minutes
7. 7

   Drain and serve: Remove the fried mandocas from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The ripeness of the plantain is key to the sweetness and texture of the mandocas.
• ✓Adjust the amount of water as needed; the dough should be firm but workable.
• ✓Ensure the oil is at the correct temperature before frying. Too cool, and they'll be greasy; too hot, and they'll burn before cooking through.
• ✓These are a specialty of the Zulia state in Venezuela.
• ✓Enjoy as a delightful breakfast treat or a sweet snack.

🔄 Variations

• For a cheesier mandoca, increase the amount of queso blanco.
• Omit the anise seeds if you prefer a less aromatic flavor.
• Some recipes include a pinch of salt in the dough to balance the sweetness.

🥗 Nutrition

Per serving