Venezuelan Mandocas with Ripe Plantain and White Cheese
Sweet and savory fried plantain rings made with grated white cheese and papelón. These mandocas are naturally gluten-free and perfect for breakfast or snacking.
Servings: 6 people
Calories: 376kcal
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
Calories: 376kcal | Carbohydrates: 60g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 442mg | Potassium: 409mg | Fiber: 3g | Sugar: 28g | Vitamin A: 945IU | Vitamin C: 11mg | Calcium: 285mg | Iron: 1mg