Mandoca
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
25 mandocas
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Cuisine
South American, Venezuelan
Mandoca
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A mandoca is a typical Venezuelan teardrop-shaped donut from the state of Zulia. Made from a mixture of corn flour, panela, ripe plantain and grated cheese, it is often served for breakfast.
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Ingredients
- 1 lb cornmeal corn flour, fine
- 1 plantain (very ripe)
- 1 teaspoon anise seeds
- 8 oz. panela
- 8 oz. cheese grated
- ½ teaspoon salt
- 1 cup water warm
- corn oil (for frying)
Equipment
- Stand mixer
Instructions
- Peel the plantain and purée it. Set aside.
- In the bowl of a stand mixer, mix the warm water and panela until it is dissolved.
- Add the salt, anise seeds, plantain and grated cheese and mix.
- Stir in the corn flour gradually.
- If necessary, and depending on the consistency of the dough, add a little more water or corn flour to obtain a light dough but a somewhat firm.
- Once the dough is ready, let it rest for 10 minutes.
- Form small sticks about 3 inches long and ½ inch (8 x 1 cm) in diameter.
- Grasp both ends of each stick and make a teardrop shape by squeezing them tightly.
- Let stand 5 minutes.
- Heat a large pot with corn oil and deep-fry the mandocas.
- Mandocas are ready when they are golden on both sides.
- Drop them as you go on a plate lined with paper towel.
- Serve the mandocas hot, accompanied by grated cheese and/or butter.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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