Mandocas are a delicious Venezuelan treat made of plantain, corn flour, and Llanero cheese, sweetened with panela or piloncillo (raw pure cane sugar) and served with Palmita cheese and Nata for dipping . Enjoy these delicious crunchy fritters for breakfast or as a snack. Tropical has a Venezuelan line with the products you need to enjoy the authentic flavors of the region, like Queso Llanero, Queso Palmita and Nata Venezolana included in this Mandocas recipe.


  • 1 panela (8 oz.) / piloncillo
  • 2 large ripe plantains
  • 2 cups corn flour 
  • 2 cups Tropical Queso Llanero, grated
  • 2 teaspoons anise seeds
  • 2 cups frying oil

For serving:


  1. In a large pot, boil the plantains (washed, both ends cut off and cut in half, with the peel). It takes around 10 minutes over high heat. Remove to cool.
  2. Place the panela (or piloncillo) in a cup of water over medium-low heat until melted.
  3. When cooled, peel the boiled plantains and place them in a bowl and mash. Add the Queso Llanero, corn flour and anise seeds.
  4. Knead with your hands until you get a homogeneous dough. Gradually add the panela water mixture; keep kneading between pours.
  5. Take a dough chunk with your hands, shape it into a ball, and roll it out on a hard surface to form a log. Then, fold to make a teardrop shape and join the crosspoint.. Repeat with the rest of the dough. 
  6. Heat the oil in a frying pan over medium-high heat, and fry the mandocas in batches until they are golden all around.  Place them on a paper-towel-lined plate.
  7. To serve, top with Palmita Cheese and Nata Venezolana to dip. They’re even better warm!

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