The first time I ate mandocas, I was in Caracas. In the house of Marielita
Colmenares’s mom, to be precise. Mariela and her mom are from Maracaibo, Zulia state, in Western Venezuela.
And so are the mandocas.
I don’t need to say
this was love at first bite.
Something that's made
out of ripe plantains, arepa flour,
cheese and papelón (panela or piloncillo), and it's deep-fried, can only be a delight.
I learned to make them
with Marta Malena, the sweetest and most indulgent of the nannies I
Malena was from the Colombian
Guajira, but lived in Maracaibo for a while and she used to fry mandocas all the time.
The only “problem” with
these mandocas is that you have to
Although everything fried tastes heavenly, I try to avoid frying
From time to time, I succumb
to the temptation.
We love them so much
that they literally “fly” from the kitchen and barely make it to the dinning table.
I hope you like my
Ripe Plantain Mandocas | Ingredients
1 ripe plantain peeled
and cut into three
1 ½ cup of yellow arepa flour (I used Harina PAN)
1 cup grated white
cheese (I use Cotija)
½ cup of papelón (piloncillo or panela)
1 cup of water (you
can use water used to boil the plantain)
Grated white fresh cheese
(Salt is not necessary
because Cotija cheese is salty enough)
In a pot with water to
cover the plantains, boil them until soft.
In a heavy pot or
cauldron, put plenty of oil for deep-frying, and heat it over medium-high heat.
In a bowl add the arepa flour, Cotija cheese and grated papelón and mix with a fork.
Cut the plantain lengthwise
and remove and discard veins and seeds. Use a fork to make a puree.
Add the mashed plantain
and water and knead until smooth dough forms. Let stand for 5 minutes.
On a clean surface
with your hands form dough rolls, ¼ inch thick and 4 inches long.
Match both ends of the
rolls and form the donuts.
Deep-fry the mandocas. I prefer to fry one at a time
to prevent burning.
Once the mandocas are golden-brown, them on paper
Serve hot with grated fresh
To print the recipe,
Etiquetas: breakfast, plantains, snack, Venezuelan cuisine