Ghana Yam Balls Croquettes
These Ghanaian yam balls croquettes are crisp on the outside, soft and fluffy inside, and lightly seasoned with onion, ginger, Scotch bonnet, and warm spices. They make a beloved snack or appetizer in Ghana, especially when served hot with shito, pepper sauce, or a tangy tomato dip.
Ingredients
- 2 pounds white yam, peeled and cut into chunks
- 1 small onion, finely grated or minced
- 1 Scotch bonnet pepper, finely minced or to taste
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 seasoning cube, crumbled
- 2 tablespoons chopped spring onion or parsley
- 1 tablespoon butter or margarine
- 1 large egg
- 1/2 cup all-purpose flour, plus extra if needed
- 1 cup breadcrumbs
- 2 large eggs, beaten, for coating
- Vegetable oil, for deep frying
Instructions
Place the yam chunks in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 15 to 20 minutes, or until the yam is very tender when pierced with a fork.
Drain the yam well and return it to the warm pot for 1 to 2 minutes to steam off excess moisture. Mash thoroughly until smooth and lump-free.
Mix in the grated onion, Scotch bonnet, garlic, ginger, salt, white pepper, nutmeg, seasoning cube, spring onion or parsley, butter, and 1 egg. Stir in the flour a little at a time until the mixture is firm enough to shape. If the mixture feels too soft, add a little more flour.
Allow the mixture to cool completely, then refrigerate for 20 to 30 minutes if needed to make shaping easier.
Scoop about 2 tablespoons of the yam mixture and roll into small balls or oval croquette shapes. Set them on a tray.
Roll each ball lightly in flour, dip into the beaten eggs, then coat evenly with breadcrumbs. For a thicker crust, repeat the egg and breadcrumb coating a second time.
Heat enough vegetable oil in a deep pan or pot to 350°F / 175°C. Fry the yam balls in batches for 3 to 4 minutes, turning gently, until golden brown and crisp all over.
Remove with a slotted spoon and drain on paper towels. Serve hot with shito, Ghana pepper sauce, ketchup, or a spicy tomato relish.