Fried Plantain and Cornmeal Mandocas with Cinnamon Sugar
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 (gluten free) ready in about 35 minutes pairs medium 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 a quick salad or grain on the side. 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.
Ingredients
- 3 medium ripe plantains
- 1 cup cornmeal
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter
- 1/2 cup warm water
- 2 cups vegetable oil for frying
- 1/4 tsp salt
Instructions
- 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.
- 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.
- Step 3: Heat 2 cups vegetable oil in a deep skillet over medium heat to 350°F.
- Step 4: Shape the dough into small rings or loops about 2 inches in diameter, ensuring they hold together well.
- 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.
- Step 6: Mix 1 tsp ground cinnamon with 1 tbsp granulated sugar and sprinkle over the warm mandocas before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fried Plantain and Cornmeal Mandocas with Cinnamon Sugar take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fried Plantain and Cornmeal Mandocas with Cinnamon Sugar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe plantains from drying out.
Can I substitute ingredients in Fried Plantain and Cornmeal Mandocas with Cinnamon Sugar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fried Plantain and Cornmeal Mandocas with Cinnamon Sugar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fried Plantain and Cornmeal Mandocas with Cinnamon Sugar gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
