Yam Fritters, better known as Ojojo is a traditional Nigerian snack or finger food made from grated Water Yam known as Isu Ewura. Ojojo can be classed as a meal that could be enjoyed with Hot Pap, Garri, or Oatmeal.
1/2 Medium Tuber Water Yam
Vegetable Oil for Frying
1/2 Scotch Bonnet ( Atarodo)
1/2 Medium Size Onion
2 Tablespoons Ground Crayfish
2 Cloves Garlic
1 Knorr Chicken Cube or any Bouillon Cube you prefer
- Slice and peel and cut the water yam into chunks, then grate using the smallest part of your grater. Alternatively, you can blend using the pulse setting on your blender or food processor, but be careful not to over blend as this will interfere with the texture of the batter. It’s safer to grate manually, to be honest…
Add the Crayfish, sliced Onions, Minced Garlic, Scotch Bonnet, Knorr cube, and Salt to taste. Combine thoroughly, do not over mix, and do not add Water…
Place a deep saucepan on a hob on medium heat, add enough oil to deep fry the batter. Ojojo has to be deep-fried in order to achieve the signature round shape. When it’s hot, scoop the batter into the hot oil in small dollops fry on both sides till golden brown.
- If you use enough oil, you won’t need to flip them over, they’ll fry on both sides on their own However, if you do need to turn, make sure the side up is golden brown on the sides before turning, otherwise, they’ll scatter when turned.
Ojojo soaks in oil, so it’s advisable to transfer fried Ojojo onto a paper towel-lined plate or squeeze out the excess oil….
And it’s done! Serve hot and enjoy on its own or served with Hot Pap, Soaked Garri, Custard or Oatmeal….
This Recipe Belongs To Sisi Jemimah