Mandocas are a typical Zulia recipe, one of the most populated states in Venezuela. They are a snack that combines the sweet taste of the male banana and the panela with the salty flavor of white cheese. As many Venezuelan recipes, it is in this contrast of flavors that the magic of the mandocas is. To prepare them, you will also need cornmeal. The texture of the mandocas is similar to that of the Venezuelan empanadas and you can distinguish them wherever you go by the form of petal or tear that they are given when cooking them. They are simply irresistible, so if you are craving for the food of this country, discover with recipes how to do Venezuelan mandocas!
| 🚻 2 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Venezuelan mandocas: |
| 2 MATURE MALE Banans 100 grams of panela (chancaca, paper) 1 kilogram of hard cheese 1 cup of cornmeal (120 grams) 1 liter of oil 1 pinch of cinnamon 5 cloves of smell 2 anis crashed |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Venezuelan mandocas:
1. Put the bananas with your peel for about 20 minutes in plenty of water. If they are bigger, they may need more time. Check that they are ready by clicking them with a fork in the middle, they must be soft.
2. When removing them from the water, remove the peel very carefully not to burn you. Leave them in a bowl to crush them with a fork until they make them puree.
3. Let the cinnamon in hot water soak and let it cool to add it to the mixture. Gather the rest of the ingredients in banana puree and mix very well. To accelerate the process, you can grate the panela and with a splash of water to dissolve it.
Trick: If you don have white cheese, you can use cheeses like Villalón or Burgós cheese
4. a dough that you can take with your hands should be left. To make the characteristic shape of the mandocas, take a ball of the mixture and ruled it on a flat surface to make some not very thin rods, join its ends so that they are in the form of a petal.
Trick: The thinner you do the caps, the more crispy they will remain.
5. Tyme them in a pot with enough oil to be covered and, when they are doaditos, you can get them out. Let the Venezuelan mandocas stand on a plate with absorbent paper and put some grated cheese above, they are ready to enjoy them!
Trick: Wait for the oil to be very hot to cook well.
