Fried Plantain and Cornmeal Mandocas with Cinnamon Sugar

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden, gluten-free Venezuelan loops made from ripe plantains and cornmeal, lightly fried and dusted with cinnamon sugar for a sweet, crunchy snack. This Latin American-inspired gluten-free recipe, ready in about 35 minutes, pairs ripe plantains, cornmeal, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 6 Latin American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cut 3 medium ripe plantains into chunks, then boil in 4 cups water for 15 minutes until tender; drain thoroughly to remove excess water.
  2. Step 2: In a large bowl, mash the boiled plantains with 1 cup cornmeal, 3 tbsp granulated sugar, 1/4 tsp salt, and 2 tbsp unsalted butter until a thick dough forms; gradually add 1/2 cup warm water to help bind the dough into a pliable consistency.
  3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium heat to 350°F.
  4. Step 4: Shape the dough into small rings or loops about 2 inches in diameter, ensuring they hold together well.
  5. Step 5: Fry the mandocas in batches for 3-4 minutes per side until golden brown and crisp; transfer to paper towels to drain excess oil.
  6. Step 6: Mix 1 tsp ground cinnamon with 1 tbsp granulated sugar and sprinkle over the warm mandocas before serving.

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