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Here is another popular fritter from West Africa with two sources of chile heat. Serve them with a dip
Boil yams with skins on until tender. Peel and mash smooth. Saute chopped onion, tomato, and chili pepper in a few tablespoons oil until brown. Add seasonings and sauteed mixture to yams. Add beaten egg and mix well. Form into small patties and saute in peanut oil until brown on both sides.
Ingredients
- 1 1/2 pounds yams
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- Pinch of cayenne pepepr
- 1 green chile, such as jalapeno, seeds and stems removed
- 1 medium-size onion, chopped fine
- 1 medium-sze tomato, chopped fine
- 1/2 cup breadcrumbs
- Peanut oil for frying
Instructions
Boil yams with skins on until tender. Peel and mash smooth. Saute chopped onion, tomato, and chili pepper in a few tablespoons oil until brown. Add seasonings and sauteed mixture to yams. Add beaten egg and mix well. Form into small patties and saute in peanut oil until brown on both sides.
| Servings |
| 4 to 6 |
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Here is another popular fritter from West Africa with two sources of chile heat. Serve them with a dip
Ingredients
InstructionsBoil yams with skins on until tender. Peel and mash smooth. Saute chopped onion, tomato, and chili pepper in a few tablespoons oil until brown. Add seasonings and sauteed mixture to yams. Add beaten egg and mix well. Form into small patties and saute in peanut oil until brown on both sides.
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