Mandocas with Cheese
Mandoca is a typical Venezuelan dish from the Western region (Zulia). This dish is usually consumed as a snack, breakfast or even dinner.
- Frying pan
- Kitchen clamp
- Cut the banana into 3 equal parts and cook them with their shell in plenty of water for approximately 20 minutes or until they are soft.
- Remove them from the water and let them cool. Remove the shell, place the banana in a bowl and mash them with a fork until you get a puree.
- Melt the papelón in a little water over lowheat, once melted remove from the heat and let cool.
- Grate the cheese.
- In the bowl where you have the banana puree, add the flour, the grated cheese, the sugarcane, a pinch of salt, a pinch of cinnamon, the anise seeds and the water.
- Mix until you get a dough that does not stick to your hands, if it is very dry add a little more water.
- Take a small amount of dough between your hands, make a small ball and then knead until you get some tubes of approximately 8cm. Take the two ends and join them to form the mandolins.
- Preheat a pan with plenty of oil.
- Once the oil is well heated, place them in the pan and fry until golden brown.
- Serve and accompany with sour cream and grated cheese.
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