Although I am not a yam fan I would always delight in crispy fried yam chips any day. Yam chips with grilled mackerel, kpakposhito chicken wings, golden-fried chicken nuggets, beef steak, crispy fried octopus, deep fried calamari, I mean anything grilled or fried , yam chips has to be present 💁🏽♀️. But how about battering up the yam chips? Not just in any other batter but a Heineken beer spicy batter. This recipe is simply the one you will live to tell your grandchildren about. Seriously! It’s utterly-scrumptious, super-crunchy and was such a great side with a sardine egg sauce I also cooked up.
You can use any light beer like Club beer for the batter. I used Heineken because strangely, the corner store in my neighbourhood didn’t have Club beer , I mean 🤷🏽♀️ how? But the Heineken also worked pretty great because it’s a pale and light lager which didn’t overpower the other ingredients in the batter.
Here’s how to make Beer Battered Yam Chips using everyday ingredients you can find in your pantry.
Prep Time: 15 minutes Cook Time: 10minutes
Servings: 2 Difficulty: Easy
- Yam Tuber
- 1/4 cup of plain flour
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- 1/4 Teaspoon Cayenne pepper
- Garlic Powder
- Onion Powder
- Ground Black Pepper
- 1 cup of Heineken Beer
- Wash dirt off Yam and slice into two equal halves. Slice again lengthwise into fries size. Wash again and keep in water until ready to use.
- Mix together flour, baking powder, cayenne pepper, garlic and onion powder and ground black pepper.
- Pour Heineken Beer onto the dry ingredients and using a whisk, beat up to mix all ingredients into a smooth creamy texture. If it’s too thick add about a spoonful of beer. Set aside
- Heat vegetable oil in a deep saucepan pot at medium-heat (Gas Mark 3). To test if it’s hot, drop in a small piece of bread and if it browns within 30 seconds then the oil is ready.
- Using a skimmer, place the fries into the oil and cook for five minutes. Take out onto a paper towel lined plate to absorb extra oils. Lightly sprinkle on salt.
- Increase gas to Gas mark 4.
- Take each par-cooked chip and dip into the batter before dropping very gently into the oil. Use spatula to gently separate the chips which will stick together during the frying process.
- Fry for two to three minutes till golden brown.
- Take out the chips with the skimmer unto a kitchen paper-lined plate.
- Enjoy on it’s own with any dip of your choice or as a side accompaniment.
It’s really super-tasty! I had it with a Sardine Egg Fennel Sauce . Divine isn’t enough to describe the experience and I am not being dramatic. It’s a must-try!
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