Yam Fritters, a mixture of grated yam, red pepper and onion, makes vegetable accompaniment to meat and fish dishes.
1 lb. yams, peeled and finely grated
1 small onion, very finely chopped
1 red pepper, white pith removed, seeded and very finely chopped
1 large tomato, blanched, peeled, seeded and chopped
1 egg, lightly beaten
1 teaspoon salt
½ teaspoon cayenne pepper
3 tablespoons flour sufficient vegetable oil for deep-frying
Place the yams, onion, red pepper, tomato, egg, salt, cayenne and flour in a large mixing bowl. Stir the ingredients with a wooden spoon until they are thoroughly combined. With floured hands, roll the mixture into balls approximately lj-inches in diameter.
Fill a deep-frying pan one-third full with the vegetable oil. Place the pan over moderate heat and heat the oil until it registers 375 °F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Carefully drop 3 or 4 of the yam balls into the oil and fry them for 2 to 3 minutes or until they are crisp and golden brown on the outside.
With a slotted spoon, remove the yam fritters from the oil and drain them on kitchen paper towels. Transfer them to a heated serving dish and keep hot while you fry and drain the remaining yam balls in the same way. Serve immediately.