By Liliana Moyano for Shine LatinaMandocas ready to enjoy!
A few months ago, my friends Tati, Mari and Catha invited me to have breakfast to a small Venezuelan place. They said I had to try the Mandocas; small fried bites filled with plantain, corn flour, panela, and cheese dipped in table cream. I have never been a fan of plantain but given their persistence I decided to give them a try. The waiter brought a tray of these beautiful bites with table cream on the side. I ate a few and liked them enough to order them again but I felt they were missing something.
Mashed plantain Immediately after, I came home and looked up a few recipes for mandocas and got ideas to make them myself. Last week, I invited my Venezuelan friends over to delight them with a typical desayuno Zuliano. The Zulia region is where the mandocas originated due to the plantain growth. I used the basic ingredients but instead of buying shredded cheese I bought the block of queso latino and grated it myself. I made the dough to perfection and fried