Venezuelan Mandocas Recipe
I have been craving really bad these Sweet Corn Fritters (Mandocas) for days. Despite all my efforts, I couldn’t get them off of my mind so I had no choice but to prepare them.
What are Mandocas?
A mandoca is a Venezuelan deep-fried cornmeal ring. The dough is slightly sweet and full of cheese. They are usually served at breakfast. The original recipe is made with plantains, but I make them with papelon syrup, the way my Abuelita used to make them. These Mandocas are super easy to make with just a few simple ingredients. They are crunchy on the outside, and soft and cheesy on the inside. Totally irresistible!
How to Make Venezuelan Mandocas
These delicious Venezuelan fritters (Mandocas) are extremely quick and easy to make. They’re made with Harina PAN (corn meal) and grated white cheese. The sweet touch of this recipe could be added in two different ways: the traditional, preparing a papelon and spices syrup, and fast way in which you only add granulated sugar to the dough. I have done both, and of course, the traditional way, with syrup, produce fritters with a more delicious and deep flavor. They taste a little bit like hush puppies and are often served with some more white cheese. I say “some more cheese” because they already have cheese in the dough.
Looking for More Venezuelan Recipes?
Venezuelan Mondongo Soup [recipe+video]Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]Easy Venezuelan Pepper Tamales (hallaquitas)Venezuelan Asado NegroVenezuelan Pabellon Bowl [Video]Eggless Venezuelan TequeñosVenezuelan Flan Quesillomore
Don’t overcook the syrup or it will thicken too much. For this recipe, we need very watery consistency syrup. Papelon is also known as piloncillo, panela, or rapadura, it’s unprocessed cane sugar sold in hard, flat discs or cones in most groceries stores. Look in the international aisle.
