Today, I will show you how to make mandocas zulianas, addictive and amazing fried ripe plantain rings. They’re made of plantain purée, arepa flour, white Venezuelan cheese, and papelón, and I swear they disappear the moment you put them on the table. Crispy outside, soft inside, and bonus – they’re naturally gluten-free!
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The First Time I Tried Mandocas
I’ll never forget my first mandioca. I was at my friend Mariela Colmenares’ house in Caracas. Mariela is from “la Tierra del sol amada” (the land beloved by the sun) — what we call Maracaibo, the capital of Zulia state in Northwestern Venezuela.
I honestly can’t remember how many mandocas her mom made that day, but I definitely remember eating every single one of them. Every. Single. One.
Years later, I learned to make them from Marta Malena, the sweetest woman who helped me with my kids when they were little and we still lived in Caracas. She was from La Guajira, on the Colombian side of the border. She always made mandocas, and naturally, my children fell head over heels for them too.
There’s something magical about that flavor combination. The sweetness of the ripe plantain and papelón plays so beautifully with the saltiness of the grated white cheese, and you get trapped!
Enri
What You’ll Need
Here’s your shopping list:
- Ripe plantains (soft but still holding their shape)
- Harina P.A.N. (that same precooked corn flour we use for arepas – not cornmeal!)
- Venezuelan white cheese, llanero-style (or the best substitute you can find)
- Papelón (piloncillo or panela)
- Neutral oil for frying
How to Make Mandocas
Step 1: Cook the plantains. Cut them into three chunks and boil them in water. You can leave the peel on or remove it – I prefer peeled.
Step 2: Make your plantain purée. Once soft, drain them, remove any tough fibers from the center, and mash them well with a fork.
Step 3: Mix it all. Combine your plantain purée, grated cheese, papelón, and the precooked corn flour in a big bowl. Add a little of the water where the plantains where boiled. Mix and knead by hand until you have a smooth, soft dough. Let it chill for 5 minutes.
Step 4: Shape them. On a clean surface, roll small portions into logs. Bring the ends together to make that classic teardrop or petal shape.
Step 5: Time to fry. Heat your oil over medium heat in a deep skillet. Fry these babies in small batches so they don’t stick together. Once golden brown, lift them out and drain on paper towels. Serve them hot with extra grated cheese on top.
The Questions Everyone Asks Me
More Plantain Love
If you’re as obsessed with ripe plantains as I am, you need to try these other Venezuelan favorites:
- Arepas de plátano – Ripe Plantain Arepas with Cheese
- Plátanos en dulce – Sweet Plantains with Clove Syrup
- Tajadas de plátano maduro – Fried Plantain Slices with Pickled Onions
- Torta de plátano – Ripe Plantain and White Cheese Casserole
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Venezuelan Mandocas with Ripe Plantain and White Cheese
Ingredients
- 2 plantains pintón to ripe, and cut into thirds
- 1½ cups Harina P.A.N. (precooked corn flour)
- 1 cup queso de año, finely grated
- ½ cup papelón, finely grated panela or piloncillo
- Water you can use the plantain cooking water
- Neutral vegetable oil for frying
- queso llanero grated, for serving
Instructions
- Boil the plantain chunks in water until they’re tender.
- Mix the Harina P.A.N., grated cheese, and brown sugar in a large bowl.
- Cut the plantains lengthwise, remove the core and any fibers, and mash into a smooth purée.
- Add the plantain purée to your dry ingredients. Gradually add water and knead by hand until you have a soft, workable dough. Let it rest for 5 minutes.
- Roll the dough into small logs about ½ inch (about 1.25 cms) thick and 3 inches (about 7 cms) long. Join the ends to shape each one into a teardrop.
- Heat oil in a heavy-bottomed pot over medium heat. Fry the mandocas in small batches until golden.
- Drain on paper towels and serve hot with more grated white cheese.
Nutrition
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