Yamarita which is also known as Dun Dun Oniyeri is an interesting way to enjoy eating yam. It can be served as a snack or a quick meal. It seems easy enough to prepare as all that are needed are to fry thinly sliced par-boiled yams which will be dipped in a mixture of egg and flour, until they are crispy.
SHOPPING LIST: Yam, Eggs, Plain Flour, Seasoning cubes (optional), Vegetable oil, Ground pepper, Salt, Water
- ½ tuber of yam
- 2 Eggs
- 5 tbsp of flour
- 1 seasoning cube
- Vegetable oil for frying (as required)
- Pepper to taste
- Salt to taste
- Wash the yams, peel off the skin and cut into thin rectangular slices.
- Rinse and place in a pot, add enough water to cover the yams. Add salt to taste and parboil for about 7 minutes.
- Pour out the content into a sieve and set the yams aside to cool a bit.
Tip: The yams should be firm and not tender. Remember that you’ll be frying it later. This method is known as ”blanching”, you can test the firmness with a fork; the fork should NOT be able to pass through the yam slices. The skin of the parboiled yam provides a ”clingy” surface for the egg and flour mixture.
- Break the eggs into a bowl, add the ground pepper, crushed seasoning cube and salt to taste. Whisk thoroughly. Sieve the flour into this mixture and whisk thoroughly until you get a smooth light batter. You can add just a little water to get this texture.
- Dip each of the cooled yam slices into the bowl of egg, flour and seasoning mix. Turn over the yams to evenly coat it in the batter. Make sure that the yams are well coated, then transfer onto a flat dish.
- Heat up the vegetable oil until moderately hot and fry the coated yams on medium heat, until both sides are golden brown.
Your delicious, crispy Yamarita is ready. Serve with stew or any sauce of your choice. Do enjoy!