Venezuelan Mandocas (Ripe Plantain and Cornmeal Fritters)
These delicious Venezuelan fritters are made with ripe sweet plantains, pre-cooked cornmeal flour, cheese, papelón (piloncillo or brown sugar), cinnamon and water.
Servings 20 fritters
Ingredients
- 150 grams of papelón (Panela, piloncillo or brown sugar)
- 1 cup water 240 ml
- 2 large plantains 250 grams - preferably very ripe
- 1 liter of water for boiling the plantains
- 3 cups precooked cornmeal (Harina PAN) 500 grams
- ½ cup grated hard white cheese 100 grams
- ½ teaspoon cinnamon
- 2 cups oil for frying 480 ml
Instructions
- Cut or break the panela (papelón or piloncillo) into small pieces and soak it in 1 cup of water until it dissolves. This process takes about half an hour; if you don't have time, you can heat the mixture on the stove over medium-low heat until the panela melts.
- Place a large pot on the stove over high heat and cover it to help it boil faster.
- Meanwhile, wash the plantains, cut off both ends, and then chop them in half without peeling them.
- Carefully place them in the boiling water and let them cook over high heat for approximately ten minutes. It might take longer if the plantains are not super ripe.
- When the ripe plantains are cooked, remove the pot from the stove. Drain the excess water and wait for them to cool. Then peel them, cut them in half lengthwise, and remove the veins and seeds. Finally, mash the plantains and set aside.
- In a large bowl, add the precooked corn flour, mashed plantains, grated cheese, and ground cinnamon.
- Knead vigorously and slowly add the panela (papelón) water until you have a smooth dough. You should have a firm, malleable dough.
- When the dough is ready, separate it into small pieces, about the size of a golf ball. This will make approximately 20 balls of dough. Take a ball of dough, form a sphere, and stretch it into a churro shape. Then join the ends. Making thick mandocas will make them softer, and thinner ones will make them crispier. Place the mandocas on a floured (cornmeal) baking sheet. Repeat this process until you run out of dough.
- Pour all the oil into a frying pan and heat it over medium-high heat. When it's bubbling, add the mandocas and fry them until golden brown on both sides. If necessary, turn them over so they cook evenly.
- Line a plate with paper towels and place the freshly fried mandocas to rest so the paper absorbs excess oil.
- Serve them freshly made, topped with grated cheese or with brown sugar syrup.
