{"id":254539,"date":"2025-06-19T09:38:37","date_gmt":"2025-06-19T13:38:37","guid":{"rendered":"https:\/\/enrilemoine.com\/2015\/03\/07\/mandocas-rosquitas-de-platano-fritas\/"},"modified":"2025-08-17T20:58:52","modified_gmt":"2025-08-18T00:58:52","slug":"venezuelan-mandocas-with-white-cheese-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2025\/06\/19\/venezuelan-mandocas-with-white-cheese-recipe\/","title":{"rendered":"Venezuelan Mandocas Recipe \u2013 A Sweet & Savory Ripe Plantain Treat"},"content":{"rendered":"\n
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Today, I will show you how to make mandocas zulianas, addictive and amazing fried ripe plantain rings. They’re made of plantain pur\u00e9e, arepa flour, white Venezuelan cheese, and papel\u00f3n, and I swear they disappear the moment you put them on the table. Crispy outside, soft inside, and bonus \u2013 they’re naturally gluten-free!<\/p>\n\n\n\n

\"Mandocas<\/figure>\n\n\n
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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. The First Time I Tried Mandocas<\/a>
  2. What You'll Need<\/a>
  3. How to Make Mandocas<\/a>
  4. The Questions Everyone Asks Me<\/a>
  5. More Plantain Love<\/a>
  6. Venezuelan Mandocas with Ripe Plantain and White Cheese<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
    \"Pl\u00e1tanos<\/figure>\n\n\n
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    The First Time I Tried Mandocas <\/em><\/em><\/em><\/em><\/h2>\n\n\n\n

    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) \u2014 what we call Maracaibo, the capital of Zulia state in Northwestern Venezuela.<\/em><\/p>\n\n\n\n

    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.<\/em><\/em><\/p>\n\n\n\n

    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.<\/em><\/p>\n\n\n\n

    There’s something magical about that flavor combination. The sweetness of the ripe plantain and papel\u00f3n plays so beautifully with the saltiness of the grated white cheese, and you get trapped!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div>\n\n\n

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    What You’ll Need<\/h2>\n\n\n\n
    \"Plantain<\/figure>\n\n\n\n

    Here’s your shopping list:<\/p>\n\n\n\n