Cook the most popular African snacks, starting with crispy, delicious, and easy Ojojo or Yam Fritters!
Even without any flour, you can make something crunchy and flaky with yams. The Ojojo is a deep fried recipe that you can make from a batter of grated yams with some herbs and spices.
You will surely love it as a snack or side dish to make African dining so much better. It has the perfect texture outside and all the flavorful goodness on the inside. On top of that, it’s absolutely easy to make.
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Indeed, making Ojojo will give your family and guests new food to taste. You can serve it hot or cold to give everyone a wonderful time. Every bite will surely bring a smile to your face!
How to Make Ojojo
Do you love fritters? Try out the Ojojo or Yam Fritters to see how healthy and tasty homemade fritters can be. You just make the batter from scratch and deep fry it until crispy and crunchy from the inside out!
These ingredients will surely make the perfect batter for the Ojojo.
There are different kinds of yams that are yummy and good for you. In this recipe, I suggest using water yam because of its starch content, earthy flavor, and health benefits.
Once you grate the water yam, you will see how smooth and thick it is – perfect for deep frying batter. Aside from using it to make fritters, you can also use it as a thickener for soups, stews, and sauces.
The Ojojo will surely taste so much better with the scotch bonnet. It’s a good source of spicy flavors to make every bite delicious. Aside from its hot flavor, the scotch bonnet also has a touch of sweet and fruity flavors.
It is usually red, so it adds vibrant color to the dish. Adding it to the recipe improves the overall quality for a savory and floral flavor.
The onion is a pungent, sweet, and peppery ingredient that adds aroma and texture to the Ojojo. In fact, it goes well with the flavor of the yam for a better taste.
Once you deep fry the Ojojo, you will smell how fragrant it is because of the onion. It also deep fries until it caramelizes inside to give the dish a better quality.
Using a bit of salt and all-purpose seasoning can certainly make a difference in the batter. They also make the Ojojo slightly peppery taste. Even the salt makes the yam extra yummy.
You need to deep fry the Ojojo until it’s crispy and crunchy. Hence, you will need oil with a high smoke point, such as vegetable oil, canola oil, sunflower oil, and more.
This Ojojo recipe truly uses a unique combination of ingredients for deep-fried goodness! Prepare for the ultimate Nigerian street food experience of your life!
Come with me on an adventure to cook this yummy Ojojo recipe!
- Hold the yam vertically and peel it with a knife.
- Cut it into quarters for easy handling.
- Then, transfer them to a bowl of water and rinse.
- Dry the yam with a napkin.
- Grate the yam using the smallest part of the grater.
- Add the chopped scotch bonnet, onion, salt, and all-purpose seasoning.
- Mix them with your hand.
- Heat cooking oil in a deep frying pan over medium fire.
- Then, grab a ball of the mixture with your hand or a spoon and gently drop it into the oil.
- Leave to deep fry for one to two minutes.
- Turn the yams to the other side with a skewer.
- Once golden brown, transfer them to a lined plate using a skimmer spoon.
- Serve it with pap, garri, or custard, and you’ve got yourself a Nigerian treat at home!
The Ojojo is a simple yet incredible African snack that you can serve to everyone. You can easily find the ingredients and cook it to perfection. Even the process of making the batter and deep-frying is satisfying!
Buying water yam
- According to Medium, the yam should be sold with dry produce for longer shelf life.
- It should also feel tough and textured on the outside.
- Ensure that it has no cracks or soft spots.
- You can never go wrong with using these for the ojojo recipe.
Storing water yam
- Place the yams in a dry and ventilated area for up to three weeks.
- Don’t wash them before storing them.
- However, you can freeze yams to preserve them.
Buying scotch bonnet
- The scotch bonnet should look fruity and colorful with the stem still attached.
- It should also be free from soft spots or discoloration for freshness.
Storing scotch bonnet
- Store it by freezing or converting it into a paste or chili flakes.
- There are plenty of other ways to store scotch bonnets, so remember to try which method works best for your recipes.
How to Grate Yams Without a Grater
Instead of using yams alone, you can combine them with mackerel or appetizing sweet potatoes for additional color and sweetness or even grated spicy ginger for a pungent taste.
- Deep frying pan: Cook the Ojojo in a deep frying pan.
- Bowl: Rinse the yam in a bowl and prepare the batter in a separate bowl.
- Grater: Puree the yam with a grater.
- Knife: Peel and slice it using a knife.
- Skimmer spoon: Remove the ojojo from the heat with a slotted turner.
- Spoon: Scoop the batter with a spoon.
- Skewer: Turn the ojojo over using a skewer.
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How to Serve Ojojo
Ojojo can be an excellent appetizers or snacks for lots of occasions. Moreover, you can enjoy it with sauces and dips of your choice! These are perfect for people of all ages, so make sure to cook them for the get-together.
You can serve this ojojo with different dishes and drinks, such as the following:
- At room temperature: Eat the Ojojo within a few hours or while they’re still crunchy.
Frequently Asked Questions
What is Ojojo made of?
Make ojojo with grated water yam, onion, scotch bonnet, seasoning, and oil. You can also season it with different spices for a sweet or even spicy taste. Just make a batter out of these foods, deep fry, and you’ve got Ojojo!
What is the traditional production of Ojojo?
You can make traditional Ojojo by making a batter from the yams with herbs and spices of your choice. It doesn’t even need flour or cornstarch to give it a crunchy and crispy quality.
Instead of using fresh yams, you can steam or boil them first to make them easier to mix and mash.
Why is my Ojojo scattering in oil?
There can be several reasons of why your Ojojo is scattering in oil. To avoid this, be sure that the oil is hot enough before you deep fry the Ojojo. Wait until the fritters are golden brown before you remove them from heat.
Moreover, let them set on a lined plate to drain any excess oil, making the fritters crunchy.
Can you fry water yam?
Yes, you can fry water yam. Whether you fry it fresh or in a batter form, you can cook the water yam in oil to make it tasty and soft. Just remember to check if the oil is hot enough before frying.
- ½ water yam
- 1 scotch bonnet
- 1 onion (small-sized)
- ½ tsp all-purpose seasoning
- a pinch salt
- sunflower oil
- Prepare the yam. Hold the yam vertically and peel it with a knife. Cut it into quarters for easy handling. Transfer them into a bowl of water and rinse. Dry the yam with a napkin to prevent it from becoming slippery. Grate the yam using the smallest part of the grater. Add the chopped scotch bonnet, onion, salt, and all-purpose seasoning. Mix them with your hand until well-combined.
- Deep fry. Pour cooking oil into a pot or deep pan. Let it heat over medium fire. Grab a ball of the mixture with your hand or a spoon and gently drop it into the oil.Leave to deep fry for 1 to 2 minutes. The heat should not be too hot to ensure the ojojo does not get burnt and cooks well inside. Turn the yams to the other side for even cooking. Once golden brown, remove them from heat and transfer them to a lined plate. Serve it with pap, garri, or custard, and you’ve got yourself a Nigerian delicacy at home!
- You can combine the yam with sweet potatoes for additional flavor, color, and nutrition.
- Season the batter with herbs and spices.
- You can puree the water yam in a blender or food processor.