Can Water Yam Be Fried? Yes, and Here's How to Do It Perfectly

December 28, 2025 •

4 min read

Over 95% of yam production comes from West Africa, where water yam (Dioscorea alata) is a staple crop enjoyed in many forms. Despite its high moisture content, which can be a concern for some cooks, water yam is an excellent candidate for frying when prepared correctly. Its unique texture can be transformed into delicious, crispy treats or soft, savory fritters, depending on the technique used.

Quick Summary

This guide details the successful preparation and frying of water yam, including traditional methods like grating for fritters (ojojo) and simple slicing for crispy sticks. Explore different techniques, compare results, and get expert tips for achieving optimal texture and flavor when frying this moist, versatile tuber.

Key Points

Yes, water yam can be fried: Despite its higher moisture content, water yam is suitable for frying using the correct preparation methods.
Grate for fritters: The Ojojo method involves grating the yam into a batter, which manages moisture and creates soft, flavorful fritters.
Slice for crispy pieces: For a crispier texture, slice the yam into sticks or cubes and be sure to pat them dry before frying.
Control moisture to avoid sogginess: Pre-soaking and thoroughly drying sliced yam is critical for achieving a crispy exterior and preventing an oily, soggy result.
Use medium heat: Maintaining a medium heat prevents burning the outside before the inside is cooked through, especially for Ojojo fritters.
Fry in batches: Overcrowding the pan lowers the oil temperature and leads to uneven, often soggy, frying. Cook in small batches for the best results.

Frying Water Yam: Two Main Techniques

While many people are familiar with frying regular white yam, water yam presents a different set of challenges and opportunities due to its higher moisture content and softer texture. There are two primary methods for frying water yam: grating it into a batter for fritters or slicing it into pieces like traditional fried yam.

Method 1: Grating for Fritters (Ojojo)

This is a classic West African preparation, particularly popular among the Yoruba people, and is known as 'Ojojo'. The grating process helps to deal with the yam's moisture by creating a cohesive batter that fries up beautifully into soft, flavorful balls or cakes.

How to make Ojojo (Water Yam Fritters)

Preparation: Peel and wash one medium-sized water yam.
Grate: Use the fine side of a grater to grate the yam into a bowl. Do not add any extra water, as the yam's moisture is sufficient.
Season: To the grated yam, add finely chopped onions, scotch bonnet peppers, salt, and seasoning cubes to taste. Ground crayfish is another common addition that provides a savory depth of flavor.
Mix: Use your hand or a spoon to mix the ingredients thoroughly for a few minutes until well combined.
Fry: Heat a generous amount of vegetable or palm oil in a frying pan over medium heat. Using your fingers or a small spoon, scoop small bits of the mixture into the hot oil. Fry until golden brown on all sides.
Serve: Drain on a paper towel and serve hot with a side of pepper sauce or pap.

Method 2: Slicing for Crispy Sticks or Cubes

For a simpler, more potato-fry-like result, water yam can be sliced and fried. The key here is proper preparation to manage the moisture and achieve a crispy exterior.

How to make Fried Water Yam Slices

Peel and Cut: Peel the water yam and cut it into your desired shape—sticks, cubes, or small pieces.
Soak (Optional): To remove excess starch and prevent sogginess, some cooks recommend soaking the yam pieces in a bowl of salted water for about 15-30 minutes. This step can also be used to soften the yam if it feels too hard.
Drain and Dry: Before frying, it is critical to drain the water completely and pat the yam pieces dry with a paper towel. This prevents dangerous oil splattering and helps achieve a crispier texture.
Season: Sprinkle the yam with salt and any other desired seasonings like garlic powder or paprika.
Fry: Heat oil in a deep frying pan over medium to high heat. Add the yam pieces in a single layer to avoid overcrowding the pan. Fry until golden brown and crispy, turning occasionally.
Serve: Remove from the oil and drain on a wire rack or paper towel. Serve hot with sauce or a side dish.

Comparison Table: Fritters vs. Slices


Feature	Grated Fritters (Ojojo)	Sliced Fried Yam
Texture	Soft, moist, and fluffy on the inside with a slightly crispy exterior.	Firm, crispy exterior with a soft, tender interior.
Flavor	Seasonings are mixed directly into the batter, leading to a more integrated, savory flavor.	Seasoning is applied to the surface, resulting in a classic fried yam taste.
Preparation	Requires grating and mixing into a batter. Takes slightly more effort upfront.	Involves simple peeling, cutting, and soaking (optional).
Moisture Control	The grating process naturally manages moisture, creating a consistent batter.	Pre-frying soaking and thorough drying are critical to prevent a soggy result.
Best Served With	Pepper sauce, pap, or by itself as a snack.	Egg sauce, stews, or a simple pepper dip.

Expert Tips for Frying Water Yam

Don't Overcrowd the Pan: Frying in batches is crucial. Overcrowding lowers the oil temperature, leading to soggy, oily yam rather than crispy ones.
Control the Heat: For slices, start with medium heat to cook the yam through, then increase the heat slightly at the end to crisp up the exterior. For Ojojo, medium heat is best to ensure the inside cooks fully without burning the outside.
Use Enough Oil: For deep-frying, ensure you use enough oil so the pieces are fully submerged. This provides even cooking.
Seasoning: Don't just rely on salt. Water yam takes well to spices like turmeric, paprika, and chili flakes for added flavor.
Soak Wisely: If you choose to soak sliced yam, consider adding a pinch of salt and sugar to the water to enhance the flavor profile and help with browning.

The Verdict: Can Water Yam Be Fried?

The answer is a definitive yes, and it can result in an incredibly delicious dish. The key is understanding the unique properties of water yam—specifically its higher moisture content and softer flesh—and choosing the right preparation method. For a savory, deep-fried fritter, the Ojojo method is perfect. For a crispier, more classic fried yam experience, the slicing and proper drying technique works wonderfully. Experiment with both to see which texture and flavor you prefer. The versatility of water yam makes it a staple for a reason, offering a tasty alternative to other yams when fried correctly.

Conclusion

Frying water yam is not only possible but is also a popular culinary practice, especially in West African cuisine. By following the right preparation techniques, such as grating for fritters or properly drying sliced pieces, you can overcome any challenges presented by its high moisture. Whether you prefer the soft, savory texture of Ojojo or the crispy, firm slices, fried water yam is a delightful and versatile dish to add to your repertoire. With these tips, you'll be well on your way to frying water yam perfectly every time. For more information on different yam varieties and their uses, see the article on Lafrique Market.

Frequently Asked Questions

The best method depends on your desired outcome. For soft, flavorful fritters, grating the yam is ideal. For a crispier, classic fried yam texture, slicing and thoroughly drying the pieces before frying is the recommended approach.

Fried water yam can become soggy if the pieces are not dried properly before frying or if the pan is overcrowded during cooking, which lowers the oil temperature. Patting the yam dry and frying in small batches will prevent this.

Yes, water yam can be seasoned. For grated fritters (Ojojo), seasonings like salt, onions, and pepper are mixed directly into the batter. For sliced yam, sprinkle seasonings like salt, turmeric, or paprika onto the pieces before frying.

Ojojo is a popular West African dish, specifically Yoruba, consisting of fritters made from grated water yam mixed with seasonings like onions, peppers, and salt, and then deep-fried until golden brown.

Soaking is an optional but recommended step for sliced water yam, as it helps remove excess starch and can lead to a crispier result. Thoroughly dry the yam afterward to avoid hot oil splatters.

Commercial, farm-grown varieties of yam, including water yam, are generally not toxic. However, wild yam varieties can be toxic and require soaking and boiling before consumption to remove oxalic acid.

Water yam has a higher moisture content and softer texture than regular white yam. This means that when frying sliced water yam, extra care must be taken to control moisture to achieve a crispy texture. Grating is also a very popular method for water yam due to its moisture content.