📝 About This Recipe
Transport yourself to the sun-drenched shores of Boca Chica with these iconic Dominican Yaniqueques. These golden, flaky discs of fried dough are a beloved national treasure, offering a satisfying crunch that gives way to a tender, airy interior. Whether enjoyed as a salty beachside snack or a comforting breakfast, their simple yet addictive flavor profile embodies the soul of Dominican street food culture.
🥗 Ingredients
Dough Base
- 3 cups All-purpose flour (plus extra for dusting the work surface)
- 1 teaspoon Baking powder (ensures a light, airy texture)
- 1 teaspoon Fine sea salt
- 3 tablespoons Cold unsalted butter (cut into small cubes)
Liquid Components
- 3/4 cup Ice cold water (added gradually until the dough comes together)
- 1 tablespoon Vegetable oil (added to the dough for elasticity)
Frying and Finishing
- 2 cups Vegetable or Corn oil (for deep frying)
- 1 pinch Flaky sea salt (for garnishing while hot)
- 1/2 cup Ketchup (optional, for dipping)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until thoroughly combined.
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2
Add the cubed cold butter to the flour mixture. Use your fingertips or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
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3
Make a well in the center of the dry ingredients and pour in the tablespoon of oil and half of the ice-cold water.
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4
Begin mixing by hand, gradually adding the remaining water until a smooth, non-sticky dough forms. You may not need all the water depending on the humidity.
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5
Turn the dough onto a lightly floured surface and knead for about 5 minutes until it is elastic and smooth to the touch.
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6
Divide the dough into 12-15 equal-sized balls, roughly the size of a golf ball. Cover them with a clean kitchen towel and let them rest for 20 minutes to relax the gluten.
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7
Using a floured rolling pin, roll each ball into a very thin circle, approximately 5-6 inches in diameter. The thinner they are, the crispier they will be!
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8
Use a fork to prick the surface of each rolled-out disc 4-5 times; this prevents them from puffing up too much like a balloon during frying.
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9
In a deep skillet or caldero, heat the frying oil over medium-high heat until it reaches 350°F (175°C).
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10
Carefully slide one or two discs into the hot oil. Fry for about 2-3 minutes per side until they are a deep golden brown and crispy.
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11
Use tongs to remove the yaniqueques from the oil and place them on a wire rack or paper-towel-lined plate to drain.
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12
Immediately sprinkle with a pinch of flaky sea salt while they are still hot so it adheres to the surface.
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13
Repeat the process with the remaining dough discs, ensuring the oil temperature remains consistent between batches.
💡 Chef's Tips
For the ultimate crunch, roll the dough until it is almost translucent. Don't skip the resting period; it makes the dough much easier to roll out without it snapping back. If the dough feels too sticky, add flour one tablespoon at a time; if too dry, add water one teaspoon at a time. Use a neutral oil with a high smoke point like canola or corn oil for the best frying results. Always prick the dough with a fork to ensure even cooking and that signature flat shape.
🍽️ Serving Suggestions
Serve hot with a side of ketchup for the most authentic Dominican beach experience. Pair with a cold glass of Morir Soñando (orange juice and milk drink). Enjoy alongside a hot cup of Dominican coffee or hot chocolate for breakfast. Serve as an accompaniment to a bowl of savory Sancocho or chicken soup. Top with a slice of fried tropical cheese for an extra indulgent snack.