South America: Venezuela: Venezuelan Mandocas (Sweet Corn Fritters)
INGREDIENTS:
1 1/2 cups cornmeal
1 large yellow plantain
8 ounce queso fresco
1/2 cup brown sugar
1/2 cup hot water
INSTRUCTIONS:
Crumble the cheese into small pieces.
Peel and boil the plantain for 10 minutes until tender.
Place the ingredients into the food processor and pulse until combined.
Knead into a dough.
Bring oil to 350°F.
Roll dough into logs and bring together at ends to form a ribbon bow shape.
Fry mandocas at 350°F. for about 5 minutes until browned.
