Fofinhos de Inhame


Yam fritters

From former site, owner unknown.

Adapted from the recipe by Maria Celestina de Mello e Senna in former site, owner unknown. See Acknowledgements.     Read the original recipe | Leia a receita original

Prep: 10m | Cook: 25m | Yield: 15 pcs | Easy

8 oz | 225 g yams
¾ cup plain flour
¼ tsp baking powder
2 eggs, separated
salt and pepper
1 quart | 1 litre of cooking oil

Peel and cut the yam to fine matchsticks about 2″ | 5cm long and place in a bowl. Sprinkle ½ teaspoon of salt over the yam sticks and with a wooden spoon mix in the salt with a press and stir motion. Add half a cup of water and mix through. Then wash and drain the yam. Season the yam sticks with plenty of salt and pepper.
In a mixing bowl beat the egg yolks and then gradually add the flour and baking powder. The result will be a dry crumbly flour mixture.
Whisk the egg whites to stiff peaks and then add to the flour mix, folding in gently.
Finally add the yam sticks to the batter a small amount at a time and fold through.
Place about 2″ | 5cm of oil in heavy saucepan and heat to 340⁰F | 170⁰C. Scoop out a portion of batter coated yam with a serving spoon and place in the hot oil, adding a few at a time. Fry the puffs for 4-5 minutes, turning once, until they are golden. Drain on a rack or paper towels.


1 serving (of 18): 305 calories, 29.7g fat (3.1g saturated fat), 22mg cholesterol, 10mg sodium, 8.8g carbohydrates (0.1g sugars, 0.8g fibre), protein 1.6g.

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