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.

📝 Ingredients

• 2 plantains (pintón to ripe, and cut into thirds)
• 1 1/2 cups Harina P.A.N. ((precooked corn flour))
• 1 cup queso de año, finely grated
• 1/2 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

1. 1Boil the plantain chunks in water until they're tender.
2. 2Mix the Harina P.A.N., grated cheese, and brown sugar in a large bowl.
3. 3Cut the plantains lengthwise, remove the core and any fibers, and mash into a smooth purée.
4. 4Add 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.
5. 5Roll 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.
6. 6Heat oil in a heavy-bottomed pot over medium heat. Fry the mandocas in small batches until golden.
7. 7Drain on paper towels and serve hot with more grated white cheese.