Ojojo (Nigerian Water Yam Fritters)

Ingredients

• •500 g water yam, peeled and grated
• •1 small onion, finely chopped
• •1 scotch bonnet pepper, finely chopped
• •1 tsp salt
• •500 ml neutral oil, for frying

Directions

1. 1Peel the water yam and grate it finely. It will be wet and slippery, which is correct.
2. 2Beat the grated yam with a wooden spoon for five minutes until it lightens and holds a soft peak.
3. 3Fold in the onion, scotch bonnet and salt.
4. 4Heat the oil to 170C.
5. 5Drop rough spoonfuls into the oil and fry four minutes, turning once, until deep golden and firm.
6. 6Drain on paper and eat hot.

💡 The five minutes of beating is doing the work of a raising agent. Skip it and the fritters fry dense and heavy.

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