Yamarita (Egg-Coated Yam)
Serve with Peppered Stew, Egg Sauce or any type of stew depending on your taste.

Ingredients
Instructions
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Slice yam into 2-inch thick pieces and remove skin.
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Cut yam into thick lengthwise strips, rinse to remove any dirt and place in a medium-sized pot.
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Add salt and just enough water to cover the yam in the pot.
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Cook for about 15 minutes or until yam is soft but not falling apart.
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Drain the water and set aside to cool while you prepare the eggs.
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Break the eggs into a small bowl, add a pinch of salt, whisk and set aside.
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Sift the flour into another small bowl, add pepper and a pinch of salt; mix and set aside.
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Heat the oil in a frying pan on medium heat.
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Dip a slice of yam in the flour and roll to coat the sides, then dip in egg wash, making sure to coat well; transfer yam slice to the hot oil and let fry until golden brown.
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Once fried, remove from the pan and drain on paper towels.
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Repeat direction until all the yam slices have been fried.
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Serve with Peppered Stew, Egg Sauce or any type of stew depending on your taste.