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Mandocas

The Food in my Beard Recipe by

Mandocas

This fried Venezuelan treat is basically a cheesy corn cake. They're a sure crowd pleaser for New Year's!

(12 comments)
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12

NYE Treat: Mandocas  

As prepared by The Food in my Beard

 This South American snack almost tastes like the cornbread coating of a corndog.


But Mandocas also have a nice sweetness from the plantain and that salty gooeyness that melted cheese always brings to the table.

They’re a fun twist on a mozzarella stick or onion ring that your New Year’s guests would be happy to indulge in. Dip them in a nice honey mustard for a fun and unique snack they won’t soon forget!

 

Boiling plantain

To make your plantain mashable, first boil it in some salted water for about 10 minutes.

 

Mandocas ingredients

Mix all the ingredients together in a food processor.

 

Traditional shape of mandoca

The traditional shape almost looks like a ribbon bow.

 

Rolling mandocas

 

A cut open mandoca

Crunchy on the outside, tender and cheesy on the inside.

 

Dipping mandoca in honey mustard

They almost look like pretzels, but the taste is pretty different – and delicious!

 



Dan Whalen thinks mandoca is a fun word to say. He has been blogging for over 4 years The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe

Mandocas

Ingredients

1 1/2
Cups Cornmeal
1
Large Yellow Plantain
8
ounce Queso Fresco
1/2
Cup Brown Sugar
1/2
Cup Hot Water

Directions

  • 1 Crumble the cheese into small pieces.
  • 2 Peel and boil the plantain for 10 minutes until tender.
  • 3 Place the ingredients into the food processor and pulse until combined.
  • 4 Knead into a dough.
  • 5 Bring oil to 350 degrees F.
  • 6 Roll dough into logs and bring together at ends to form a ribbon bow shape.
  • 7 Fry mandocas at 350 degrees F for about 5 minutes until browned.
See Post

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