Depending on how you make them, yaniqueques can be crispy or spongy, but regardless of the preparation, they are one of the most delicious street foods in the Dominican Republic.
Mainly found in the beach area, yaniqueques are one of the most popular snacks on the streets of the Dominican Republic.
According to various sources, these delectables deep-fried snack foods are a Dominican version of the johnnycake, a cornmeal flatbread similar to a pancake.
Again, depending on how you prepare them, they can be crunchy or soft. Some people add butter or oil to the dough; others might add eggs, and some keep it simple by mixing flour, salt, water, and baking powder.
Today I am going to show you my way of preparing yaniqueques.
Regardless of what we add to it, the trick to make the perfect yaniqueque is to knead the dough well and let it rest for at least 20 minutes; This process will allow the gluten to work its way to create an elastic dough, resulting in a light, airy yaniqueques.
- 2 cups all-purpose flour
- 1 medium egg
- 1 tsp butter room temperature
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cups cold water
- vegetable oil for frying
- Sift the flour, baking powder, and salt in a large bowl.
- Add the egg and soft butter, and start mixing with a spatula.
- Add the cold water and mix well with your hands.
- Work the dough on a lightly floured surface until well mixed. If necessary, add more flour or water, depending on the consistency.
- Divide the dough into small balls and let it rest for at least 20 minutes.
- Using your hands or a rolling pin, extend the balls until very thin.
- In a deep frying pan, heat the vegetable oil over medium-high heat.
- Fry the yaniqueques until golden brown and rest over a paper towel to absorb the oil.