Venezuelan Corn Anise Rings

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Mandocas are a beloved Venezuelan street snack from the eastern states: chewy, slightly sweet corn-and-plantain dough shaped into rings, scented with anise seeds, and fried until golden. Served warm, often drizzled with more grated panela or a little papelón syrup, they make an irresistible breakfast or afternoon coffee companion.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 14 gSugar
• 6 gProtein
• 380 mgSodium
• 280 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) precooked white cornmeal (P.A.N. or similar)
• 1 large very ripe plantain (about 170 g peeled)
• 1/3 cup (40 g) grated queso blanco or mild farmer's cheese
• 1/4 cup (35 g) finely grated papelón or packed dark brown sugar
• 1 1/2 tsp anise seeds, lightly crushed
• 1/2 tsp fine salt
• 1/3 cup (80 ml) warm water or whole milk, plus more as needed
• 1 tsp neutral oil, for greasing

For frying and serving

• 2 cups (about 480 ml) neutral frying oil (such as sunflower or canola)
• Extra grated papelón, for dusting
• Soft papelón syrup or honey, for drizzling (optional)

Directions

1. Mash the peeled plantain in a large bowl until completely smooth with only a few small lumps remaining; this natural sweetness is what gives mandocas their gentle caramel flavor.
2. Add the grated queso blanco, grated papelón, crushed anise seeds, and salt to the plantain and mix with a wooden spoon until evenly distributed.
3. Stir in the precooked cornmeal a little at a time, alternating with splashes of warm water or milk, until a soft, pliable dough forms that holds together without cracking; add more liquid a tablespoon at a time if it feels dry.
4. Cover the dough with a damp cloth and let it rest for 10 minutes so the cornmeal can fully hydrate and the dough becomes easier to shape.
5. Pinch off golf-ball-sized pieces (about 40 g each) and roll each between lightly oiled palms into a rope about 4 inches (10 cm) long and 3/4 inch (2 cm) thick, then join the ends to form a ring; place on a parchment-lined tray. Repeat with remaining dough.
6. Heat the frying oil in a heavy skillet or small pot to 350°F (175°C) over medium heat; the oil should be about 1 1/2 inches deep.
7. Fry 3 or 4 rings at a time, turning once, until deep golden and slightly puffed on both sides, about 3 to 4 minutes total. Transfer to a wire rack or paper towel to drain briefly.
8. Arrange the hot rings on a platter, dust generously with extra grated papelón, and serve immediately with a small pitcher of warm papelón syrup or honey for drizzling.

Cook’s Notes

• Use very ripe, almost black-spotted plantains; the more ripe they are, the sweeter and more tender your mandocas will be.
• Keep oil temperature steady at 350°F (175°C); oil that is too cool makes greasy rings, while oil that is too hot burns the outside before the inside cooks through.
• Lightly oiling your palms prevents the sticky dough from clinging to your hands as you shape the rings.
• For an extra-authentic touch, swap plain water for milk when mixing; the lactose gently browns during frying and adds depth.
• Mandocas are at their very best within 15 minutes of frying, so plan to serve them right out of the pot for maximum chewiness.

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