Yaniqueques

Yaniqueques are crunchy, flaky fried fritters in Clara Gonzalez’s Dominican recipe. This selected small version uses a simple flour dough, rolls it very thin, and finishes the freshly fried pieces with sea salt.

Flour, baking powder and salt are mixed before water and a portion of corn oil are added. The mixture is pressed together by hand, with only enough extra water to form a ball, and rests covered in plastic film.

The dough is divided into sixteen small portions and each is rolled nearly translucent. If it sticks, the selected route rolls it between two pieces of parchment. Small slits are cut into the rounds before frying.

The rounds fry one at a time in a separate portion of corn oil, turning halfway until golden on both sides. Each rests on a paper towel to shed excess oil, then is sprinkled with coarse sea salt and served freshly fried.

The author describes yaniqueques as a breakfast dish or afternoon snack and associates them with visits to Boca Chica. Breakfast serving suggestions include hot chocolate or other hot drinks; the thin dough gives the fritters their preferred crispness.