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Yaniqueques (Dominican Crisp Fritters)

Dominican · Snack · Medium

Yaniqueques (Dominican Crisp Fritters)

Total
1 hr 5 min
Prep
45 min
Serves
8
Calories
190
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Thin rounds of flour dough blister and crackle in hot oil, making the crisp seaside snack loved in the Dominican Republic.

The pleasure of Yaniqueques (Dominican Crisp Fritters) is the shatter: thin dough, small bubbles, and salty edges. These Dominican Republic street snacks rely on rolling and hot oil for their texture rather than a soft, breadlike center.

Rest the dough before rolling so it stretches without shrinking. Make the rounds almost translucent at the edges, then prick them to prevent one large balloon from taking over the surface.

CrispySavoryStreet FoodBudgetVeganVegetarianDairy-freeNut-freeEgg-free

Method

  1. Combine the flour, baking powder, and 1/2 tsp salt. Mix in 1 tbsp vegetable oil and the water, then knead for until smooth and supple; cover and rest for .

  2. Divide into eight balls. Roll each between sheets of parchment into a very thin 7-inch round and prick several times with a fork.

  3. Pour the remaining oil into a wide, heavy skillet and heat to 350°F (175°C). Fry one round at a time for , turning halfway, until golden, blistered, and crisp; allow about for all batches and temperature recovery.

  4. Lift onto a wire rack and sprinkle with the remaining salt while hot. Keep the fritters in a single layer so escaping steam does not soften them.

Forkue tips

  • If a round springs back, cover it and work on the next one before trying to roll it thinner.

Storing and reheating

Eat soon after frying for the sharpest crunch. Keep cooled fritters airtight at room temperature for 1 day and refresh in a 350°F (175°C) oven until crisp again.

Kitchen gear

Rolling pinTop picks on AmazonDeep fry thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

190Calories
3gProtein
24gCarbs
9gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Yaniqueques (Dominican Crisp Fritters): FAQ

Are yaniqueques the same as soft fried bakes?

They use a much thinner dough and fry into crisp sheets. Soft bakes are thicker, often enriched, and have a breadlike interior.

Why are my fritters tough rather than crisp?

The dough is probably too thick or the oil too cool. Roll thinly and let the oil return to temperature between rounds so they blister quickly.

How do I store and reheat Yaniqueques (Dominican Crisp Fritters)?

Eat soon after frying for the sharpest crunch. Keep cooled fritters airtight at room temperature for 1 day and refresh in a 350°F (175°C) oven until crisp again.

How long does Yaniqueques (Dominican Crisp Fritters) take?

About 1 hr 5 min in total: 45 min prep and 20 min cooking.

What do I need to make Yaniqueques (Dominican Crisp Fritters)?

The key ingredients are all-purpose flour and baking powder, plus pantry basics.

Any tips for Yaniqueques (Dominican Crisp Fritters)?

If a round springs back, cover it and work on the next one before trying to roll it thinner.

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