Mandocas ~ Flavored Corn Fritters
The Mandoca is a teardrop-shaped donut made from a mixture of cornflour, panela, ripe plantain, and grated cheese, it is often served for breakfast.
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Ingredients
Papelon Syrup:
- 2 ¼ cups water
- 1 ¼ cup papelon or brown sugar cane, grated
- 2 allspice berries
- 1 cinnamon stick
- 2 tsp anise seeds
Dough:
- 2 cups white corn meal
- 1 ripe plantain mashed
- 2 cups papelon syrup - made from ingreadents above
- 1 cup Queso Blanco or any white hard cheese, grated
- corn oil for deep-frying or other oil with a neutral taste
Instructions
Papelon Syrup:
- Add all the ingredients in a small saucepan over medium heat. Bring to a boil, stirring occasionally, and cook for 2-3 minutes or until the papelon is dissolved. Remove from heat and cover for 15 - 20 minutes to steep spices and cool. Once cool remove spices from the saucepan and discard.
Dough:
- In a medium bowl stir corn flour and syrup together with your hands. Knead until the mixture comes together and has no lumps. Add mashed plantaina and cheese and continue kneading until fully incorporated. The dough should be firm enough holds its shape without cracking when molded, soft and kneadable (like playdough), but not sticky. If it is too soft add a little more of corn flour; if too hard add a little more water. Let dough rest for 5 minutes. Divide the dough into 20 equal-size balls. Set aside.
Fritters:
- Take a ball and place it over the countertop. Roll, with the palms of your hands, into a cylinder until dough is 5-6 inches long. Bring ends together and overlap them to form a tear- loop. Press ends together. Repeat until you finish with all the dough.
Fry:
- Add oil to a medium heavy pot. Heat it over medium heat until reach 375º F. Carefully add the shaped dough to the oil, a few at a time, and fry until golden about 2 minutes, turning once. Drain on paper towels.
- Serve immediately with cheese if desired.
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