A mandoca is a typical Venezuelan teardrop-shaped donut from the state of Zulia. Made from a mixture of corn flour, panela, ripe plantain and grated cheese, it is often served for breakfast.
Latin American, Vegetarian, Venezuelan
fine corn meal
Peel the plantain and purée it. Set aside.
In the bowl of a stand mixer, mix the warm water and panela until it is dissolved.
Add the salt, anise seeds, plantain and grated cheese and mix.
Stir in the corn flour gradually.
If necessary, and depending on the consistency of the dough, add a little more water or corn flour to obtain a light dough but a somewhat firm.
Once the dough is ready, let it rest for 10 minutes.
Form small sticks about 3 inches long and ½ inch (8 x 1 cm) in diameter.
Grasp both ends of each stick and make a teardrop shape by squeezing them tightly.
Let stand 5 minutes.
Heat a large pot with corn oil and deep-fry the mandocas.
Mandocas are ready when they are golden on both sides.
Drop them as you go on a plate lined with paper towel.
Serve the mandocas hot, accompanied by grated cheese and/or butter.