Dominican Yaniqueques

Today’s date February 27th. The date in which Dominican Republic celebrates their Independence. The country of my parents, my heritage and where I spent four wonderful years. One of my fondest memories was going to the beach and my cousins always stopped to buy yaniqueques. A fried delicacy that will satisfy the pickiest of eaters. What struck me as odd was how simple this “snack” was. Dough and oil. But if you went to the beach and did not stopped to get these you were mad.

Many eat it with coffee or hot chocolate some mornings. Others get it from local eateries after a night of partying. Today I wanted my son to have yaniqueques while we celebrated Independence and talked about stories and memories.

Ingredients

2 cups white wheat flour

1/4 cup of room temperature water

½ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

2 cups of frying oil plus 3 tablespoons for the dough

¼ cup flour to sprinkle and work the dough

½ tablespoon coarse salt

Directions

Mix the dry ingredients (dough, salt, baking powder and baking soda) stir and mix

Pour in the water and the 3 tablespoons of oil. Mix the dough well. Working on a floured counter or board, knead the dough until its smooth. Should not be longer that 30-40 seconds. If the dough is a little dry, add water by teaspoons, if it is very wet, add a little flour by tablespoons.

Wrap in plastic film and let the dough rest for 10 minutes.

Divide the dough into four portions, and spread each one with a rolling pin until you get a thin, almost translucent sheet. The finer it will be, the crunchier it will be. Using a mouse ring or large cookie cutter, cut at least 2 circles from each piece of dough.

Make two 1-inch [2.5 cm] cuts in each sheet using a sharp knife. If the circles are a little warped, don’t worry, it’s normal. Press lightly with fingers if your circles are on the thicker side.

Fry the yaniqueques:

Heat the frying oil to medium-high heat 350ºF and fry the circles in hot oil, turning to brown on both sides. Place on absorbent paper to remove excess oil.

Sprinkle yaniqueques with salt or sea salt to taste. serve and enjoy!!

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