Zulian mandocas are a homemade recipe that many Venezuelans often associate with the happiest days of their childhood.
Preparation time: 30 minutes
Quantity: 6-8 portions
Ingredients:
- 2 ripe plantains
- 100 grams of panela (brown sugar)
- 1 kilogram of hard white cheese
- 1 cup of corn flour (120 grams)
- 1 liter of oil
- A pinch of cinnamon
- 5 cloves
- 2 star anise
Preparation:
1. Boil the plantains with their peel for about 20 minutes in abundant water. If they are larger, they may need more time. Check that they are ready by piercing them with a fork in the middle; they should be soft.
2. When removing them from the water, carefully peel them to avoid burning yourself. Place them in a bowl to mash them with a fork until they become a puree.
3. Let the cinnamon soak in hot water and cool before adding it to the mixture. Combine the rest of the ingredients with the plantain puree and mix very well. To speed up the process, you can grate the panela and dissolve it with a little water.
4. You should have a dough that you can handle with your hands. To give them the characteristic shape of mandocas, take a small portion of the mixture and roll it on a flat surface to form not too thin sticks, then join their ends to form a petal shape.
5. Place them in a pot with enough oil to cover them, and when they are golden brown, they are ready to be removed. Let the Venezuelan mandocas rest on a plate with paper towels and sprinkle some grated cheese on top. They are now ready to enjoy!
Tip: Wait for the oil to be very hot to ensure they cook properly.