Yam Fritters

• 2 pounds yam (1 to 2 yams), peeled and coarsely chopped
  
• 1 cup flour
  
• 1/2 cup parmesan cheese
  
• 3 eggs, lightly beaten

Place yams in a large saucepan and cover with water. Bring water to a boil over medium-high heat. Cover pan, and cook yams for 20 to 25 minutes, until fork-tender. Drain yams through a colander, saving about 1/2 cup of the cooking liquid. Place yams in a large mixing bowl. Mash with a potato masher, adding enough cooking liquid so the yams are the consistency of mashed potatoes.

Stir flour, parmesan and eggs into the mashed yams. Mix well. Roll tablespoons of yam dough into small balls; set aside. Flour hands if dough gets too sticky to handle.

Pour oil 3 inches deep into a heavy saucepan and heat to 375 degrees. Deep-fry 6 to 8 yam fritters at a time, for 3 to 4 minutes, until they are golden-brown. Remove fritters with a slotted spoon and drain on several thicknesses of paper towels. Serve warm as an appetizer. Makes 6 servings.

Per serving: 330 calories, 10 grams fat (27% fat calories), 113 milligrams cholesterol, 195 milligrams sodium, 3 grams dietary fiber.

Posted online 01/01/99.