Mandocas

A mandoca is a Venezuelan deep-fried cornmeal ring that is typically eaten while still hot with butter, cheese, and coffee. It is often eaten for breakfast and is especially popular in the country's Zulia state. The mandoca is one of a number of specializations established solely in the western state of Zulia.

Though their importance has been diminished by new international inclinations since their development was not meant for mass consumption or marketing, it remains a fundamental and vital aspect of Zulia's culinary culture. It's made with cornmeal, water, salt, grated "queso blanco" (hard, salty, white cheese), sugar or panela (jaggery, which is used in most traditional recipes), and extremely ripe plantain.

Children adore them, and moms frequently prepare Mandocas for their children to eat as a snack or breakfast at school. The corn dough contains various delicious and particularly indigenous components, including extremely ripe mashed plantains, anise seeds, grated cheese, and raw cane sugar. The latter is magical because when cooked, it turns the dough sweet and dark brown. All of these ingredients are combined in a bowl, kneaded, formed into a horseshoe, and then cooked in a large amount of oil. Despite their unhealthiness, they are delicious!