I’m a fan of hot, crisp fritters—those hotcakes of potato, yams, or summer squash. It’s worth this little extra prep time to make a side that balances out a simple meal with orangy playfulness. Look ma! Only a handful of ingredients!

INGREDIENTS:  Serves 2-3

• yams- 2 medium, peeled and coarsely shredded
• egg- 1
• flour- 2 TBS.
• allspice- 1/4 tsp.
• salt- 1/2 tsp.
• pepper- 1/8 tsp.
• coconut oil- 1 TBS., plus more for frying

DIRECTIONS

1. Peel and coarsely grate yams and add to a mixing bowl along with egg, flour, allspice, salt, and pepper.
2. Warm the coconut oil enough to make it a liquid and add to bowl. Mix ingredients well.
3. Heat a large skillet to medium-low, (non-stick is a good choice.) Add a generous coating of coconut oil.
4. Fill a scant quarter cup with mixture and pour into skillet, then use measuring cup to flatten slightly.
5. Fry on medium-low heat (sugar in yams will scorch if too hot) for about 2-3 minutes and flip when bottom is golden. Continue to fry a couple minutes more.
6. Serve warm or at room temperature.

GARNISH: Mince and top with scallion tops, chives, or thyme.