Puerto Rican
VeganDominican yaniqueques
Fried dough discs
Yaniqueques: Boca Chica's crisp fried dough discs, Dominican Republic
Boca Chica, just east of Santo Domingo, is where vendors walk the sand with trays of yaniqueques (the name comes from "johnny cakes"): wide, thin discs of dough fried until they puff, blister and crack like a cracker, sprinkled with salt or sugar and eaten with fried fish and a cold drink. The dough is just flour, baking powder, salt and water with a spoon of oil. The common mistake is rolling them too thick, which gives a bready fritter instead of a shatter-crisp one. Chef's tip: prick each disc a few times with a fork before frying so it blisters evenly instead of ballooning.
- Prep
- 15 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 6
- Per serving
- 260 kcal
Ingredients
- 10 ½ oz plain flourplus extra for rolling
- 2 tsp baking powder
- 1 tsp saltplus extra to sprinkle
- 2 tbsp vegetable oil
- ¾ cup waterabout
- 3 ¼ cups vegetable oilfor frying
- 2 tbsp sugarfor a sweet version
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/4 doneStep 1: Mix 10 ½ oz plain flour, 2 tsp baking powder and 1 tsp salt in a bowl. Add 2 tbsp vegetable oil and enough ¾ cup water to make a soft dough that doesn't stick. Knead for 3 minutes until smooth, then rest for 5 minutes.
8 minStep 2: Divide into 12 balls. Roll each on a floured surface into a very thin round about 15 cm across, about 2 mm thick, and prick it a few times with a fork.
Step 3: Heat 3 ¼ cups vegetable oil in a wide, deep pan to 350°F. Fry the discs one or two at a time for about 1 minute each side, until puffed, blistered and golden all over. Drain on kitchen paper.
12 minStep 4: Sprinkle while hot with a little extra salt, or with 2 tbsp sugar for a sweet version. They stay crisp for a few hours.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 36 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dominican yaniqueques take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Sun-dried potato crisps
Thin potato crisps blanched in salted water with citric acid and dried in the sun, a traditional store-cupboard standby for fasting days. Fried in seconds when needed, they puff up light, crisp and white. Sprinkle with black pepper or chilli powder. Drying takes 1–2 days of strong sun.
