Ojojo (Water Yam Fritters) is made from grated yam mixed with spices, onions, and sometimes peppers.
Well made Ojojo is crunchy on the outside and soft on the inside. Ojojo is a favorite street food and an excellent accompaniment to a cold drink. Ojojo is one of the popular Yoruba street foods for good reason. It can be enjoyed as a snack, appetizer, or even as a side to pap, soaked garri, bread and every other mail you enjoy akara with. If you like akara, you will most likely enjoy Ojojo too.
Here’s a detailed recipe to make delicious Ojojo from scratch!
DELICIOUS OJOJO RECIPE
Ingredients
For the Fritters:
- 1 Medium-Sized Yam (About 3 Cups of Grated Yam, Peeled)
- 1 Onion (Finely Chopped)
- 1-2 Scotch Bonnet Peppers (Optional, For Heat, Finely Chopped)
- 1/2 Teaspoon Ground Crayfish (Optional)
- 1 Teaspoon Curry Powder (Optional)
- 1/2 Teaspoon Ground Ginger (Optional)
- Salt (To Taste)
For Frying:
- Cooking Oil (For Deep Frying)
Easy Ojojo Recipe Instructions:
Peel the yam and cut it into chunks. Keep peeled chunks of yams in a bowl of water to keep the yams from turning brown. Wash thoroughly. Grate the yam using a coarse grater or a food processor. If you’re using a food processor, you can pulse the yam for a few seconds until it has a finely coarse texture.
After grating, you’ll notice that the yam releases a lot of moisture. Sift out the excess liquid to ensure the fritters are firm and hold together nicely during frying.
In a large mixing bowl, add the grated yam. Add the finely chopped onion, scotch bonnet peppers, ground crayfish, ground pepper, and ground ginger (if using). If you like a milder flavor, you can reduce or omit the peppers, but they give Ojojo its needed heat and flavor. Add the curry powder, it gives the fritters a subtle aroma and flavor. If you’re not a fan of curry, this can be omitted. Season with salt to taste. Mix everything thoroughly to ensure that the seasonings are evenly distributed throughout the yam batter.
In a deep pan or skillet, heat the cooking oil over medium heat. You’ll need enough oil to fully submerge the fritters for even frying. I like to add a few slices of onions into the oil for its distinct aroma. I leave the onion slices in to fry till they are golden brown and take them out.
To test if the oil is at the right temperature, drop a small amount of batter into the oil. If it sizzles immediately and rises to the surface gently, the oil is ready. You do not want the oil to be too hot either.
Using a spoon or your hands, scoop small amounts of the yam mixture and carefully drop them into the hot oil. Be cautious not to overcrowd the pan, as this can cause the fritters to stick together or cook unevenly.
Fry the fritters for about 3-4 minutes on each side, or until they turn golden brown and crispy. You may need to flip them halfway through to ensure they cook evenly on both sides.
Once fried, remove the fritters from the oil using a slotted spoon and place them on a bowl or plate lined with paper towels to drain excess oil.
Your Ojojo is ready to serve! Ojojo is best enjoyed hot and crispy.
You can add other ingredients to your Ojojo batter like diced bell peppers, garlic, or even a bit of shrimp powder to give it more flavor.
You can add a bit of finely chopped fish or shrimp to the batter to create your own seafood treat.
You can omit the crayfish and fish, using only the yam, onions, and spices for a vegetarian Ojojo.
Ojojo is delicious, crispy, savory, and easy to make. Following the above recipe only makes it even easier to make. Feel free to share your experience making Ojojo with us and how yours turned out. Thank you!
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