Yaniqueque [Recipe + Video] Fried Dominican Johnny Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
1 hr 25 mins
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Servings
6 yaniqueques (aprox)
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Calories
293 kcal
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Cuisine
South American, Caribbean, Dominican
Yaniqueque [Recipe + Video] Fried Dominican Johnny Cake
Description
Yaniqueque is prepared by mixing flour with baking powder, baking soda, salt, then adding water and oil to form a pliable dough. Minimal kneading is done to combine ingredients adequately. After a short rest under plastic wrap, the dough divides into portions rolled very thinly to promote crispness during frying. Adding flour while rolling prevents sticking.
After cutting the dough into pieces and making small slits for even cooking, the disks are deep-fried in hot oil until golden and crisp. The thinness contributes to their crunch, characteristic of yaniqueque.
They can be enjoyed as a snack or accompaniment with drinks such as chocolate de agua, traditionally served for breakfast in Dominican culture. The size can be adjusted to personal preference, with smaller sizes being easier to handle.
The recipe encourages making yaniqueque roughly 4 inches (about 10 cm) for manageable handling, though larger sizes are possible. The dough should be firm but flexible and rest well before frying to improve texture.
Ingredients
- 2 cup all-purpose flour plus ¼ extra cup for working the dough and sprinkling on the counter(you might not use all)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup water
- 3 tablespoons vegetable oil for the dough, can be the same type as below
- 2 cup cooking oil for frying
- ½ teaspoon sea salt for sprinkling, coarse
Instructions
1. Mix dry ingredients
- Mix the flour, baking powder, baking soda, and salt.
2. Make the dough
- Mix flour with water and the oil for the dough and mix in. Work the dough on a lightly floured surface until everything is well mixed. You may need to add some flour if it is too sticky or a little bit of water if it is too dry. Don't knead the dough more than absolutely necessary to combine all the ingredients.Let dough rest for 10 min covered in plastic film.
3. Roll out the dough
- Divide the dough into 8 portions, and extend each with a rolling pin on a lightly floured surface until it is very thin, nearly translucent. The thinner it is, the crispier it will be. If the dough is sticking, dust with flour as it becomes necessary. For better looking yaniqueques, you may cut them into perfect circles using an empanada cutter, or a cup adn knife, this is optional.Cut a couple of small slits into the dough circles two 1-inch [2.5 cm] using a paring knife. If the circles are a bit misshapen when you lift them, don't worry, that's how they look when you buy from street vendors.
4. Frying the yaniqueques
- Heat oil over medium-high heat (350 ºF [175 ºF]). Fry the circles of dough, turning them halfway until they turn golden brown on both sides, rest on a paper towel to absorb excess oil.
5. Serving
- Sprinkle with sea salt to taste and serve.
Notes
- Yaniqueque can be made in various sizes; about 4 inches in diameter is recommended for easier handling.
- The dough should rest for 10 minutes covered to relax before rolling thinly.
- Cut small slits in the dough circles before frying to prevent puffing and ensure even cooking.
- Sprinkle coarse sea salt on the hot fried yaniqueque for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6yaniqueques (aprox)
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 628mg | 26% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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