Mandoca
 | |
| Type | Bread |
|---|---|
| Place of origin | Venezuela |
| Region or state | Zulia |
| Serving temperature | Hot |
| Main ingredients | Cornmeal, grated cheese, sugar or papelón |
 Cookbook: Pala  Media: Pala | |
A mandoca is a Venezuelan deep fried cornmeal ring that is usually eaten with butter and cheese while still hot. It is usually served at breakfast, and it is most popular in Zulia state of the country. The mandoca is one of a variety of specialties exclusively created in the western state of Zulia. Though their relevance has been shaded by the new transnational tendencies because its creation was not intended for massive consumption or for marketing, it remains a basic and important part of the culinary culture of Zulia. It is made of corn meal, water, salt, grated "queso blanco" (hard, salty, white cheese), sugar or Papelón (jaggery, used in most traditional recipes), and very ripe plantain.[1]
References
- ↑ Marian Blazes. "Mandoca - Venezuelan Corn Fritters - Recipe for Mandoca". About.com Food. Retrieved 18 April 2015.
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