The purpose of this study was to develop a recipe for high quality Yackwa (fried cake made of wheat flour) by adjusting the mixing ratio of flours, frying temperature and time. Yackwas were prepared by using 3 kinds of flour mix (3:7, 4:6, and 2:8 of weak to medium ratio), fried at various temperatures and times, and evaluated by mechanical characteristics and sensory evaluation. It was found that Yackwa prepared with 3:7 mixing ratio of flour and fried at 160℃ for 9 min was most preferred. Yackwas with the same flour mixing ratio and fried at 150∼155℃ for 12∼16 min were also within the range of acceptance. The characteristics of desirable Yackwa were suggested to be soft, crispy, and to have little taste of oil.