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.
Ingredients
- 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:
Preparation
- 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.
- Place the panela (or piloncillo) in a cup of water over medium-low heat until melted.
- When cooled, peel the boiled plantains and place them in a bowl and mash. Add the Queso Llanero, corn flour and anise seeds.
- Knead with your hands until you get a homogeneous dough. Gradually add the panela water mixture; keep kneading between pours.
- 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.
- 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.
- To serve, top with Palmita Cheese and Nata Venezolana to dip. They’re even better warm!
