Yaniqueque [Video+Recipe] Crispy Dominican Johnny Cake

These are delicious, crunchy, flaky, deep-fried fast food wonders, a must on a visit to Boca Chica. We love Yaniqueques!

Course Appetizer, Party

Cuisine Caribbean, Dominican, Latino

Keyword yanikeke, yaniqueque dominicano, yaniqueque recipe

Prep Time 15

Cook Time 10

Total Time 1 25

Servings portions

Calories 417kcal

Author Clara Gonzalez

Mix flour with ¼ cup of water, and the 3 tablespoons of oil for the dough and mix with a spatula.
Press the mixture with your hands trying to make it come together. Add the minimum necessary extra water to make it stick to itself (I needed 2 ½ extra tablespoons, but it may be different for yours). Knead the dough just the absolutely necessary to form a ball.
Let dough rest for 10 min covered in plastic film.

Divide the dough into 4 equal portions for yaniqueque about 10 inches [25 centimeters] in diameter, or 16 equal portions for yaniqueque about 4 inches [5 centimeters] in diameter.
Form a ball with each portion of dough, and extend each with a rolling pin until it is very thin, nearly translucent. The thinner it is, the crispier it will be. If the dough is sticking, lightly grease the working surface, or roll between two pieces of parchment paper.
⚠️ For better looking yaniqueques, you may cut them into perfect circles using an empanada cutter, or a cup and knife, but this is optional. If they are a bit misshapen, don't worry, that's how they look when you buy from street vendors.
Cut a couple of small slits into the dough circles about 1-inch [2.5 centimeters] using a knife.

Heat oil over medium-high heat (350 ºF [175 ºF]). Fry them one at time, turning them halfway until they turn golden brown on both sides.
While you fry them all, let the ready ones rest on a paper towel to absorb excess oil.

If you make LP-sized ones, you'll need a much larger frying pan, and possibly more oil.