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  • Prep 30 min
  • Total 30 min
  • Servings 12
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This fried Venezuelan treat is basically a cheesy corn cake. They're a sure crowd pleaser for New Year's!
by: The Food in My Beard
Updated Oct 30, 2014
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  • 1 1/2 cups cornmeal
  • 1 large yellow plantain
  • 8 ounce queso fresco
  • 1/2 cup brown sugar
  • 1/2 cup hot water


  • 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°F.
  • 6
    Roll dough into logs and bring together at ends to form a ribbon bow shape.
  • 7
    Fry mandocas at 350°F. for about 5 minutes until browned.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!

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

    Mix all the ingredients together in a food processor.

    The traditional shape almost looks like a ribbon bow.

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

    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!
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