Venezuelan Mandocas with Ripe Plantain and White Cheese

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. 1

   Boil the plantain chunks in water until they're tender.

2. 2

   Mix the Harina P.A.N., grated cheese, and brown sugar in a large bowl.

3. 3

   Cut the plantains lengthwise, remove the core and any fibers, and mash into a smooth purée.

4. 4

   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.

5. 5

   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.

6. 6

   Heat oil in a heavy-bottomed pot over medium heat. Fry the mandocas in small batches until golden.

7. 7

   Drain on paper towels and serve hot with more grated white cheese.