Yam Fritters

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 2-3Yam Fritters

  • 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


Purple Sweet Potatoes from my garden
  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.

Pasta Lentica
Pasta Lentica Bowl topped with Yam Fritter [upper right]

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