👨‍🍳 Instruktioner

1. 1

   Place the peeled and chopped yams in a medium saucepan and add enough water to cover them. Cook on medium heat for about 15 minutes, or until the yams are soft and fork-tender. Drain the water and let the yams cool completely.

2. 2

   In a mixing bowl, combine the cooled yams, 2 of the eggs, butter, 1 teaspoon of salt, white pepper, black pepper, and cayenne pepper (if using). Add the chopped corned beef (if using). Mash and mix these ingredients together thoroughly using a potato masher and a spatula until well combined.

   💡 Proffstips: Ensure yams are completely cool before mixing to avoid a gummy texture.
3. 3

   Prepare a dredging station: Line a plate with parchment paper. Pour 1 cup of panko breadcrumbs onto another plate and mix in the remaining 0.5 teaspoon of salt. In a small bowl, beat the remaining 2 eggs.

   💡 Proffstips: Using parchment paper makes for easier cleanup.
4. 4

   Take a heaping spoonful of the yam mixture, form it into a ball, and roll it in the beaten eggs, ensuring all sides are coated. Then, coat the yam ball with breadcrumbs and set it aside on the parchment-lined plate. Repeat with the remaining yam mixture.

5. 5

   Heat the vegetable oil in a deep fryer, wok, or large saucepan over medium-high heat until it reaches about 350°F (175°C). Carefully deep-fry the yam balls in small batches until they are golden brown and crisp, about 3-5 minutes per batch.

   💡 Proffstips: Do not overcrowd the pan, as this will lower the oil temperature and result in greasy yam balls.
6. 6

   Remove the fried yam balls with a slotted spoon and drain them on paper towels. Serve hot.

   💡 Proffstips: Serve with shito (Ghanaian hot pepper sauce) or your favorite dipping sauce.