How to Make Authentic Venezuelan Mandocas: Anise-Scented Cornmeal Rings with Cheese

Simple Summary

Mandocas are delightful Venezuelan cornmeal rings infused with the aromatic essence of anise and the savory richness of cheese, offering a unique blend of flavors and textures in every bite.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 6 (2 mandocas per serving)
• Difficulty: Intermediate

Ingredients

• 2 cups pre-cooked cornmeal (masa harina)
• 1 cup warm water
• 1/2 cup grated queso fresco or feta cheese
• 1/4 cup brown sugar
• 1 tablespoon anise seeds
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• Vegetable oil for frying

Instructions

1. In a large bowl, combine the cornmeal, warm water, grated cheese, brown sugar, anise seeds, and salt. Mix well with your hands until a soft dough forms.

2. Add the melted butter to the dough and knead for about 5 minutes until smooth and pliable.

3. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.

4. Divide the dough into 12 equal portions and roll each into a ball.

5. On a lightly floured surface, roll each ball into a rope about 8 inches long and 1/2 inch thick.

6. Form each rope into a ring, pressing the ends together to seal.

7. Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).

8. Carefully lower 2-3 mandocas into the hot oil and fry for 2-3 minutes on each side, or until golden brown and crispy.

9. Remove the mandocas with a slotted spoon and drain on paper towels.

10. Repeat with the remaining dough rings.

11. Serve warm and enjoy your homemade Venezuelan Mandocas!

Chef's Notes

• For a more pronounced anise flavor, you can steep 1 tablespoon of anise seeds in the warm water for 10 minutes before adding it to the dough.
• If queso fresco is unavailable, you can substitute with a mild feta or even mozzarella cheese.
• To make ahead, you can prepare the dough and shape the rings, then refrigerate for up to 24 hours before frying.
• For a healthier version, you can bake the mandocas in a preheated 400°F (200°C) oven for 15-20 minutes, turning halfway through, until golden brown.
• Store leftover mandocas in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.

Nutritional Info

Per serving (2 mandocas): Approximately 280 calories, 12g protein, 35g carbohydrates, 13g fat. Mandocas are a good source of energy from complex carbohydrates and provide calcium from the cheese. The anise seeds offer digestive benefits and a unique flavor profile.

Serving Suggestions

• Serve mandocas warm as a breakfast treat alongside a cup of rich Venezuelan coffee or hot chocolate.
• Pair with a tangy guasacaca sauce (Venezuelan avocado salsa) for dipping.
• Enjoy as an afternoon snack with a glass of papelón con limón (Venezuelan limeade).
• Serve as a side dish with pabellón criollo (Venezuelan national dish) for a complete traditional meal.
• For a festive touch, dust warm mandocas with powdered sugar and serve with dulce de leche for dipping.