Yam fritters

When you have a great recipe, you should stick to it, but I wanted to try something new with yam this week. I scoured the Internet for recipes, before finally deciding to make this. We did like it, but preferred the fried suran, which is what I am going to be making from now on.

1 medium yam/ suran

1/3 cup besan

1/2 tsp haldi powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1 tsp oil

Salt to taste

Oil for deep frying

Method:

Wash the yam, clean it well, peel off the skin and cut into slices that resemble fillets. This is the tricky part, because yam itches- wear gloves or cost your palms with oil. 

Boil 2 cups water with a little salt. When it comes to a boil, add yam slices, and cook on a low flame for 5 minutes till 75% cooked- you should be able to prick with a fork, but it shouldn't break apart. 

Drain, dip in cold water and keep aside. 

Start heating the oil. 

Mix besan, haldi powder, chilli powder, garam masala powder and salt. Add the oil and mix. Add water gradually to make a smooth paste. 

Drop a bit of batter in the oil- if it immediately rises to the top, the oil is ready. 

Dip the fillets in the batter so it is coated evenly, and slide into the oil. Slide as many pieces as will fit comfortably. When one side is browned, turn over and let the other side brown. Drain on a kitchen towel and serve with ketchup or green chutney.