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Crunchy, flaky Dominican fritters paired with Recaito ketchup.

Jun 26, 2024

By: Franchesca Livraghi | @breakthrukitchen

One of my favorite things ever growing up Dominican were fresh and hot Yaniqueques made by my abuela. The flavor of that masa is just so buttery and savory, once you try it you’ll stay craving it!

A Yaniqueque is a flat, round fried dough that’s a super popular Dominican street food. Yaniqueques are similar to Johnnycakes, and even the name “Yaniqueque” is thought to be an adaptation to the word “Johnnycake”.

Yaniqueque with Recaito Ketchup drizzle

They’re usually served hot with a drizzle of ketchup, but I love adding extra flavor to classic recipes like this one! So, we're opting for a drizzle of Recaito ketchup instead. More on this below!

My abuela would make them early in the day and serve it to me with hot chocolate and it’s such a good combo. If you love pan con chocolate or café, this is the combo for you. The crispy, salty Yaniqueque is just so good when soaked in sweet chocolate con leche or un cafecito.

Yaniqueque on plate

How to roll out the dough for Yaniqueques

After the dough has rested, divide it into four equal pieces and shape each piece into a ball. Lightly flatten each ball with your hand. On a floured surface, use a rolling pin to roll out each ball into a flat circle about ⅛-¼ inch thick. Roll the dough outward from the center, applying even pressure and rotating the dough slightly after each roll to keep the shape round. 

Yaniqueque dough

Try to keep the thickness of all the Yaniqueques consistent so they all cook evenly and get that perfect crispy texture.

Yaniqueque dough rolled out

How do you know when the oil is hot enough for frying?

Knowing when your oil is hot enough is key for making crispy Yaniqueques. To test it, drop a small piece of dough into the oil. If it sizzles immediately and starts to brown quickly, the oil is ready. 

You can also use the handle of a wooden spoon or a chopstick: dip it into the oil, and if bubbles form around it and rise to the surface, the oil is hot enough. Be careful not to overheat the oil because oil that’s too hot will burn the Yaniqueques, and oil that isn’t hot enough will make them greasy.

Serve with Recaito Ketchup

Recaito ketchup is a simple sauce made by mixing ketchup and Loisa’s flavorful Recaito, which you can buy on its own or as part of Loisa's Sofrito Trio Combo. I love mixing Recaito to make delicious dips, like this Recaito ketchup or Mayoketchup Recaito - it just has the perfect blend of herbs to make any sauce taste good!

Recaito Ketchup being spooned out of bowl

Recipe tips and tricks

  • Be sure to use cold water because it helps to keep the dough firm which makes it easier to roll out and fry.
  • Let the dough to rest for at least 15 minutes for a softer dough that’s easier to work with and roll out.
  • Make sure your frying oil is at the right temperature. Too hot, and the Yaniqueques will burn; too cool, and they'll absorb too much oil and become greasy.
  • Roll the dough evenly to about ⅛-¼ inch thickness, this way the Yaniqueques will cook evenly and get that perfect golden brown color.
  • After frying, place the Yaniqueques on paper towels to drain excess oil and keep them crispy and delicious.