Ingredients
1 ripe plantain peeled
and cut into three
1 ½ cup of yellow arepa flour (I used Harina PAN)
1 cup grated white
cheese (I use Cotija)
½ cup of papelón (piloncillo or panela)
grated
1 cup of water (you
can use water used to boil the plantain)
Vegetable oil for deep-frying
Grated white fresh cheese
(queso fresco)
(Salt is not necessary
because Cotija cheese is salty enough)
Preparation
In a pot with water to
cover the plantains, boil them until soft.
In a heavy pot or
cauldron, put plenty of oil for deep-frying, and heat it over medium-high heat.
In a bowl add the arepa flour, Cotija cheese and grated papelón and mix with a fork.
Cut the plantain lengthwise
and remove and discard veins and seeds. Use a fork to make a puree.
Add the mashed plantain
and water and knead until smooth dough forms. Let stand for 5 minutes.
On a clean surface
with your hands form dough rolls, ¼ inch thick and 4 inches long.
Match both ends of the
rolls and form the donuts.
Deep-fry the mandocas. I prefer to fry one at a time
to prevent burning.
Once the mandocas are golden-brown, them on paper
towels.
Serve hot with grated fresh
cheese.