How to make Yaniqueque (Johnny Cakes)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and lactose-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Mix 2 cups of organic flour, 1 teaspoon of baking powder, 1 teaspoon of kosher salt, and 1 teaspoon of organic cane sugar in a large bowl using your hands.

Add 3 tablespoons of vegetable oil to the dry ingredients and mix with your fingers.

Gradually add 3/4 cup of warm water to the mixture, adjusting to 1/2 cup if necessary for the right consistency.

Incorporate additional flour if the mixture is too sticky, about 1 tablespoon at a time, until the desired texture is achieved.

Knead the dough until it forms a ball and let it rest for 10-15 minutes until it rises slightly.

Check the dough; it should not rip apart when pulled.

Heat 2 cups of vegetable oil in a pan over medium heat until it starts to crackle.

Roll the rested dough into balls, then flatten them out on a lightly oiled or floured surface.

Use a rolling pin to roll the dough thin, flipping it to prevent sticking.

Make slight incisions on the top of the dough with a paring knife to allow air bubbles to escape during frying.

Fry the dough in the hot oil until golden brown, cooking evenly on both sides.

Remove the fried yaniqueques and place them on a plate lined with paper towels to absorb excess oil.

Sprinkle with kosher salt and optionally powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens