Ripe plantain mandocas with white cheese

Ingredients

• 2ripe plantains, peeled and cut into three pieces each
• 240 g (1½ cups)precooked cornmeal (Harina P.A.N.)
• 110 g (1 cup)Llanero-style white cheese, grated
• 100 g (½ cup)papelón, piloncillo or panela, grated
• 240 ml (1 cup)water (you can use the water the plantains were boiled in)
• Plentyvegetable oil, for frying
• 220 g (2 cups)white cheese, grated, to serve

Instructions

1. 1

   Boil the plantains

   Put the plantains in a pan and cover them with water. Boil until soft.

2. 2

   Mix dry ingredients

   In a bowl, combine the cornmeal, grated white cheese and grated papelón.

3. 3

   Remove the centres

   Cut each piece of plantain lengthways, then remove and discard the central vein and seeds.

4. 4

   Mash the plantains

   Use a fork to mash the cooked plantains.

5. 5

   Make the dough

   Add the plantain mash to the bowl and mix. Gradually add the water, kneading by hand until the dough is even and pliable. Leave it to rest for 5 minutes.

6. 6

   Heat the oil

   Pour plenty of oil into a heavy-based pan or caldero and heat over a medium-high heat.

7. 7

   Shape the rolls

   On a clean surface, roll pieces of dough by hand into strips about 0.8 cm (⅓ inch) thick and 7.5 cm (3 inches) long.

8. 8

   Form the rings

   Join the ends of each strip to make a small ring.

9. 9

   Fry the mandocas

   Fry in the hot oil. The mandocas are fairly thin and the oil should be hot, so fry them one at a time to stop them sticking together or burning.

10. 10

    Drain until golden

    When the mandocas are evenly golden, lift them out and drain on kitchen paper.

11. 11

    Serve with cheese

    Serve hot with grated white cheese.

What are mandocas?

Mandocas are Venezuelan fried rings made from ripe plantain, cornmeal, cheese and papelón, an unrefined cane sugar. They are enjoyed for breakfast or as a snack, and can also be served as a side.

This version combines sweet plantain and panela with savoury white cheese, then finishes the hot rings with more grated cheese. The result brings together sweet and salty flavours in a crisp-edged, tender-centred bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 57 calories, 1g protein, 14g carbs, 0g fat.

The plantains, cornmeal and papelón contribute most of the carbohydrate, while the cheeses provide much of the protein and fat. Serve a portion with fruit or a fresh savoury side to make the plate more varied.

The ingredients that matter

Ripe plantains: use plantains that are soft and sweet enough to mash after boiling. Removing the inner vein and seeds helps give the mash a smoother texture.

Cornmeal and cheese: precooked cornmeal forms the dough, while grated Llanero-style cheese adds a savoury note. Papelón brings sweetness; mix all three dry ingredients before adding the plantain.

Getting a workable dough

Add the water gradually as you knead, rather than pouring it in all at once. The dough should come together evenly and feel pliable enough to roll by hand.

Resting: give the dough the specified 5 minutes after kneading. This brief pause lets it settle before shaping.

Shaping the rings

Even rolls: aim for strips about 0.8 cm thick and 7.5 cm long, so the mandocas cook at a similar rate. Join the ends securely to form each ring.

If the dough is difficult to shape, knead it briefly with your hands and adjust your handling as needed; avoid making the rings much thicker than the recipe specifies.

Frying and doneness

Oil temperature: heat plenty of oil over a medium-high heat before frying. The method calls for hot oil, but gives no exact temperature, so watch the mandocas closely as they cook.

Small batches: fry them one at a time to prevent sticking and burning. Look for an even golden colour, then drain on kitchen paper.

When to serve them

Mandocas are best served hot, with the extra grated white cheese alongside or over the top. They suit breakfast or a snack, and can also accompany a savoury meal.

For a more substantial plate, pair them with fresh fruit or another simple savoury dish, keeping the mandocas as the sweet-savoury element.

Recipe notes & tips

• Use the plantain-boiling water for the dough if you like, as the recipe suggests.
• Grate the papelón before mixing so it is easier to distribute through the dough.
• Add the water gradually and stop once the dough is even and pliable.
• Shape the rings to a similar thickness so they fry consistently.
• Fry one mandoca at a time, as directed, to reduce the chance of sticking or burning.
• Drain the fried rings on kitchen paper and serve them hot with grated cheese.

Variations

• Use another panela: piloncillo or panela can stand in for papelón, as listed in the recipe.
• Choose your white cheese: use a comparable grated white cheese if Llanero-style cheese is unavailable.
• Serve with extra cheese: offer more grated white cheese at the table for a cheesier finish.
• Use plantain water: replace plain water with the water used to boil the plantains.
• Make smaller rings: shape shorter strips for smaller mandocas, keeping their thickness even.

Common mistakes to avoid

• Adding all the water at once: add it gradually while kneading so the dough stays manageable.
• Skipping the rest: leave the dough for 5 minutes before shaping, as directed.
• Making thick strips: keep them close to 0.8 cm thick so they cook evenly.
• Crowding the oil: fry one at a time to stop the rings sticking together or burning.
• Frying before the oil is hot: wait until the oil is hot before adding the mandocas.
• Removing them too soon: fry until evenly golden, then drain on kitchen paper.

How to store

These are best eaten hot and freshly fried. If you have leftovers, cool them and refrigerate in a covered container; reheat in a hot oven or pan until warmed through, though they may lose some crispness.

Frequently asked questions