4
Ingredients
- 800 g yam, peeled
- 1 egg
- 2 tbsp flour, if the batter is too loose
- 1 grated onion, optional (savoury version)
- 1 tbsp sugar, optional (sweet version)
- Salt (or sugar depending on version)
- Frying oil
Method
- 01 Grate the yam finely or half-cook then mash. Squeeze lightly if very wet.
- 02 Mix with the egg, flour if needed, and either onion + salt (savoury) or sugar (sweet).
- 03 Heat oil to medium. Drop spoonfuls of batter. Flatten slightly.
- 04 Fry 3–4 minutes per side until golden. Drain on paper.
- 05 Serve hot, plain or with a tomato / chili sauce (savoury version).
Yam fritters turn the tuber into a crisp snack—no longer boiled yam. Firmer than mikate, less “cassava” than cassava fritters.
In the same spirit
Other recipes close by territory or by gesture.
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Boiled yam
Boiled yam recipe: tubers cooked in water until tender, served plain or with a short sauce — a simple side still under-documented in the catalogue.
15 min prep · 35 min cook
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Cassava fritters
Cassava fritters recipe: grated sweet cassava bound into a batter then fried — a snack distinct from mikate (leavened dough) and banana fritters.
25 min prep · 20 min cook
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Mikate
Mikate recipe: Congolese yeasted doughnuts, crisp outside and soft inside—Kinshasa street snack and home treat.
20 min prep · 20 min cook