Pairs well with Perfectly Fried Yam Chips
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Perfectly Fried Yam Chips
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A method to fry yam chips that are crunchy on the outside and fluffy on the inside, with options for different cutting styles to influence texture and crispiness.
00:15:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- yam - watch the video to see (peeled and cut into desired shapes (with grain, against grain, or traditional chunky cuts))
- salted water - watch the video to see (used during frying to create a crispy outer layer)
- cooking oil - watch the video to see (for frying, heated on medium heat)
Instructions
- Prepare the yam: Peel the yam and cut it into chunks. Wash the yam thoroughly and cut into your preferred shape: with the grain, against the grain, or traditional chunky cuts.
- Soak the yam: Submerge the cut yam pieces in water to prevent browning and to help achieve fluffiness.
- Heat the oil: Add preferred cooking oil to a saucepan and heat on medium for about 2 to 3 minutes until warm but not very hot.
- Initial fry: Drain the yam pieces and add them to the warm oil. Fry for about 2 minutes until they start to get crispy but are not fully cooked.
- Add salted water: Lower the heat to the lowest setting. Carefully add salted water to the frying yam to create a reaction that forms a crispy crackled outer layer. Use a deep saucepan and take precautions to avoid splashing or fire hazards.
- Final frying: Continue frying the yam for 8 to 10 minutes until fully cooked and crispy. Add thinner sliced yam pieces about 5 minutes before finishing to fry together.
- Serve: Remove the yam chips from the oil and drain. Serve hot with your preferred protein or sauces like Ghanaian Green Chilli sauce or Shito (Black Chilli sauce).
