Yam Fries: Deep-Frying To Perfection

Making yam fries in a deep fryer is a simple process that can be done in a few easy steps. First, peel and cut the yams into the desired shape, such as wedges or shoestring strips. Next, rinse the yams to remove excess starch and then par-boil or par-fry them to ensure they are cooked through. After this, the yams should be dried and coated in a cornstarch batter. Finally, deep fry the coated yams at 325-375 °F for 1-2 minutes until crispy.

Choosing the right oil

When it comes to making yam fries in a deep fryer, choosing the right oil is crucial. Not all cooking oils are suitable for deep frying, and using the wrong oil can lead to off-tasting, burnt food, a smoky kitchen, and unnecessary expenses.

The main factor to consider when choosing an oil for deep frying is its smoke point. The smoke point of an oil is the temperature at which it starts to break down and produce smoke. Oils with higher smoke points are better for deep frying because they can withstand higher temperatures without burning.

Most foods are deep-fried at temperatures ranging from 350 to 375 °F, so the cooking oil should have a smoke point of at least 375 °F, ideally 400 °F or higher. This rules out oils with lower smoke points, such as extra virgin olive oil, unrefined coconut oil, vegetable shortening, lard, and butter.

Some common oils with high smoke points suitable for deep frying include:

• Peanut oil: Mild, nutty flavour; smoke point of 425 to 450 °F.
• Canola oil: Neutral flavour; smoke point of 350 to 400 °F.
• Safflower oil: Smoke point of 450 to 500 °F.
• Soybean oil: Often labelled as vegetable oil; smoke point of 400 to 450 °F.
• Sunflower oil: High smoke point of 440 to 450 °F.
• Cottonseed oil: Mild nutty flavour; smoke point of 420 °F.
• Avocado oil: Mild, buttery taste; smoke point of 520 to 570 °F.

Other factors to consider when choosing an oil for deep frying include the degree of refinement, cost, health benefits, and the presence of allergens. Refined oils tend to have higher smoke points, and lighter-coloured oils are typically more refined. Cost can also be a significant factor, as deep frying requires a large quantity of oil. Oils with higher levels of monounsaturated fats, such as canola or peanut oil, are more heat stable and healthier options. Finally, it is important to be mindful of potential allergens, such as peanut oil, when selecting an oil.

Preparing the yams

Selecting the Right Yams:

Start by choosing the right type of yams. West African yams, which are larger and starchier than American yams or sweet potatoes, are ideal for making crispy fries. Look for yams with firm skin and no soft spots. Check the freshness by gently pressing on the skin before purchasing.

Peeling and Cutting the Yams:

Before you begin, gather the necessary tools, such as a sharp knife or vegetable peeler, and a cutting board. Peel the brown skin off the yams to reveal the white flesh underneath. Then, cut the yams into the desired shape and size. You can cut them into wedges or slices about 1/2-inch thick, and then cut each slice into matchsticks or shoestring strips. Try to keep the size and thickness uniform so that they cook evenly.

Rinsing and Par-Cooking (Optional):

Some recipes suggest rinsing the cut yams under running water to remove excess starch. You can also par-cook the yams by placing them in a pot of boiling water for a few minutes until they are slightly tender. This helps prevent the outside from burning before the inside is fully cooked. However, this step is optional, and you can choose to fry them directly if preferred.

Battering and Frying:

For an extra crispy texture, you can dip the yams in a batter of cornstarch and water before frying. Make sure to shake off any excess batter. Alternatively, you can skip the batter and fry the yams directly. Heat your deep fryer to the recommended temperature, usually between 325-375°F. Carefully place the yams into the hot oil and fry in batches to avoid overcrowding. Fry for 1-2 minutes for the first batch, and then adjust the time as needed for subsequent batches.

Double Frying for Extra Crispness:

For even crispier yam fries, you can employ the double-frying method. After the initial frying, let the yams cool down for a few minutes, and then increase the heat on your deep fryer. Fry the yams for a second time at a higher temperature (around 375°F) for an additional 2-3 minutes until they reach your desired level of crispness.

Draining and Seasoning:

Once you've achieved the desired texture, remove the yams from the oil and drain them on paper towels to absorb any excess oil. Season the fries immediately while they are still hot. You can use salt, paprika, garlic powder, or any other spices of your choice.

Remember to exercise caution when working with hot oil and always follow the safety instructions provided by the manufacturer of your deep fryer. Enjoy your freshly made yam fries!

Cooking methods

To make yam fries in a deep fryer, you will first need to prepare your yams. Peel the yams and cut them into fries. The size of the fries is up to you, but generally, they should be cut into 1/4-inch, 1/2-inch, or 3/4-inch thick matchsticks or wedges. It is important to keep the size of the fries uniform so that they cook evenly.

Once your yams are cut, rinse them under running water to remove excess starch. You can also par-boil or par-cook the yams before frying. To do this, bring a pot of water to a boil and add the yams, cooking until they are tender but not mushy. Par-cooking the yams can help reduce the amount of time they need to spend in the deep fryer, preventing them from becoming soggy.

After rinsing or par-cooking, dry the yams thoroughly. You can also dip them in a batter of cornstarch and water or cornstarch and club soda. The batter will give your fries an extra crunchy outer layer.

Now, you are ready to fry! Heat your oil to between 325-375 °F in a deep fryer or heavy-bottomed Dutch oven. Fry the yams in batches for 1-2 minutes at 325 °F, and then again for 2-8 minutes at 375 °F. The lower temperature will cook the yams through, and the higher temperature will give them a crispy texture.

When the yams are done, remove them from the oil and drain them on paper towels. Season with salt and other spices of your choice, such as paprika, garlic powder, or cayenne. Serve your yam fries warm with a dip or condiment of your choice.

Seasoning

• Salt: Using salt as a seasoning is a simple yet effective way to enhance the flavour of your yam fries. You can use regular salt or get creative with seasoned salt, which offers a more complex savoury taste. Sprinkle the salt liberally over the fries while they are still hot, allowing the salt to stick to the surface.
• Paprika: Paprika is another popular seasoning option for yam fries. You can use sweet paprika for a mild, slightly sweet flavour, or smoked paprika for a more intense, smoky taste. Sprinkle it on the fries after draining them on paper towels. For a spicier kick, you can combine paprika with cayenne and garlic.
• Spices and herbs: If you want to add some heat to your yam fries, consider using spices like cayenne pepper or garlic powder. A combination of these spices can create a spicy and savoury flavour profile. Alternatively, you can experiment with other spices and herbs, such as cinnamon for a sweet and woodsy flavour.
• Dipping sauces: While not exactly a seasoning, serving your yam fries with dipping sauces can enhance their flavour. You can offer a variety of sweet, spicy, and creamy dips to elevate the taste experience. Some popular options include aioli, maple dijon dip, or a spicy Siracha ranch dip.
• Other seasonings: Depending on your taste preferences, you can explore other seasonings to sprinkle on your yam fries. Some options include black pepper, taco seasoning, garlic aioli, or chipotle.

Remember, the key to successful seasoning is to have it ready before the fries come out of the deep fryer. The hot surface of the fries will help the seasoning stick better, enhancing the overall flavour of your yam fries.

Dips and sauces

There are many different dips and sauces that go well with yam fries. Here are some ideas to get you started:

Chipotle Aioli

This dip is a great choice for yam fries. It has a creamy, spicy, and smoky flavour that pairs well with the sweetness of the yams. To make it, simply mix together mayonnaise, chili sauce, and smoked paprika. You can adjust the spice level to your taste by using a milder sauce or adding extra red pepper flakes.

Yogurt Ranch Sauce

A simple yet delicious dip that is perfect for when you're serving buffalo chicken wings as well. Just mix plain Greek yogurt with ranch seasoning and you're good to go!

Hot Honey Mustard

A combination of sweet and spicy, this dip is perfect for game day. Mix together honey, Dijon or spicy brown mustard, and a bit of chili powder for an extra kick.

Maple Cinnamon Yogurt

This dip is a sweet and creamy option that goes perfectly with the warm yam fries. Simply mix together maple syrup, cinnamon, and plain Greek yogurt.

Sour Cream, Mayonnaise, and Taco Seasoning

This dip is a great contrast to the sweetness of the yams. Mix together sour cream, mayonnaise, taco seasoning, and a bit of paprika.

Garlic Aioli

A simple and classic dip, garlic aioli is a great choice for yam fries. You can make it with avocado oil mayo or regular mayo, and add some garlic powder or freshly chopped garlic to taste.

Feel free to experiment with different spices, herbs, and ingredients to create your own unique dips and sauces for yam fries!

Frequently asked questions