Inhame frito

🥔 Pre-cooked yam rounds lightly coated in egg and flour, then fried golden with a tender centre.

Ingredients

• 700 g identified edible yam, peeled weight
• 2 medium eggs
• 40 g wheat flour
• Neutral oil for shallow-frying, about 300 ml depending on the pan; not all consumed
• ¼ teaspoon salt, adjusted
• Water for initial cooking

Preparation

Buy identified edible yam. Peel with gloves if it irritates the skin, rinse and cut into even large sections that can be sliced after cooking.

Cover with water in a saucepan and simmer about 20–25 minutes, or longer as needed, until tender in the centre without falling apart. Do not taste raw or undercooked yam.

Drain thoroughly and cool for 10 minutes until manageable. Slice about 1.5 cm thick and gently dry the surfaces.

Beat eggs with salt in a shallow dish. Put flour in another dish and prepare a draining rack.

Dip each round into egg then a thin layer of flour, shaking off excess. Keep the coating light.

Heat a shallow layer of oil in a high-sided pan to around 170°C without smoking. Fry a few rounds for about 2–3 minutes per side until golden and the coating is fully cooked.

Drain on a rack, continue in small batches and serve hot. Do not immediately stack all the slices, which would soften the surface.