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Coconut Yam Fritters
These Asian-inspired fritters, developed for a Planet Organic
Cooking class, are an excellent way to enjoy the sweet earthy
taste and nutritional goodness of yams.
Ingredients:
| 1/2 lb | Yams (about 1/2 of a large yam) | 250 g |
| 1/2 cup | Unbleached white flour | 125 ml |
| 1/2 cup | Rice flour | 125 ml |
| 1/2 tsp | Turmeric, ground | 2 ml |
| 1/2 tsp | Sea salt | 2 ml |
| 1/2 tsp | Baking powder | 2 ml |
| 1 cup | Coconut milk | 250 ml |
| - | Canola oil (enough to pan-fry) | - |
Method
| Peel the yam, grate coarsely and extract as much moisture as possible by
squeezing in your hands. In a large mixing bowl, mix the two flours with the baking powder, salt and turmeric. Toss in the grated yam. Gradually add enough coconut milk to moisten. If the mixture becomes too dry, add more coconut milk; however, it should be solid enough to hold its shape. In a large skillet, heat a tablespoon of the oil to medium-high heat. Lightly form a heaping teaspoon of the fritter mixture and fry on both sides until golden brown. Flatten slightly with a spatula to ensure the inside is cooked. You may need to add small amounts of oil as you go. Once made, keep them in a warming dish in a preheated oven. Serve fritters with a plate of soft lettuce, herbs, bean sprouts and dipping sauces. Yields 4 servings. |
Caraway Yogurt Dip
| 1/2 Cup | Yogurt, plain | 125 ml |
| 1 tsp | Paprika | 5 grams |
| 1/2 tsp | Caraway Seed | 2.5 grams |
Yogurt Dill Dip
| 1/2 Cup | Yogurt, plain | 125 ml |
| 2 Tbsp | Dill, fresh chopped | 15 grams |
| 1 tsp | Lemon Juice | 5 ml |
| 1/2 tsp | Pepper | 2.5 grams |
Method
| Blend together and let the flavours meld for at least 20 minutes before serving. |
