Since we are in the month of the Hispanic and Latino heritage, I want you to enjoy a bit of my land with a delicious recipe: Zulian mandocas from Venezuela.
For those unfamiliar with the mandocas, they are a kind of salty donut made from corn and plantain. They are eaten in a region called Zulia and are part of the traditional dish of that state. It may sound strange, but I assure you that are delicious and dangerously addictive.
I share with you this family recipe … Although I am not from Zulia, I miss a lot these national dishes.
Latin recipe: Zulian mandocas from Venezuela
How do you make Zulian mandocas? It’s easy. Let’s do it.
- 2 cups of cornmeal – preferably precooked or milled corn
- 1 ripe plantain
- Natural brown sugar
- 2 tablespoons of anise seeds
- ½ kilo of hard cheese
- Oil for frying (* You can try baking them)
Dissolve the brown sugar on 2 cups of water and let it cool.
Parboiled plantains until they are soft to make a puree with it (without adding anything).
Mix the cornstarch in the water with the brown sugar until well blended. Throw in mashed plantains, anise and half the grated cheese until well have joined the ingredients. If the dough is too hard you can add a little water. The perfect consistency would be a kind of moldable clay.
To make Zulian mandocas you must make balls of dough and then shape of a horseshoe. Une tips over each other. Fry in hot oil in the event that you do not care much for the extra calories. (It’s worth to get out once of the diet)
After frying, let them cool down, and spread grated cheese on top.Yum! And enjoy