MENU
  • Pinterest
    12
  • Print
    99
  • Save
    130
  • Facebook
    6
  • Email
    8

  • Prep 30 min
  • Total 30 min
  • Servings 12

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

The Food in My Beard
October 30, 2014

Ingredients

1 1/2
cups cornmeal
1
large yellow plantain
8
ounce queso fresco
1/2
cup brown sugar
1/2
cup hot water

Steps

Hide Images
  • 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!

© 2017 ®/TM General Mills All Rights Reserved

Comment