Egg Coated Fried Yam (Yamarita) -

Egg Coated Fried Yam (Yamarita)

½-1 Small Yam Tuber (peeled and cut into rectangular or your desired shapes)
¼ Cup Flour (the amount of flour would be determined by how many yams you’re frying)
1-2 Tablespoon Chili (adjust to your preference)
2 Teaspoons Dried thyme
1 Tablespoon Red bell pepper (chopped)
1 Tablespoon Green onion (chopped)
1 Tablespoon Whole Milk
1 Large Egg
Seasoning powder/cube (optional if you don’t eat seasoning powder replace with salt and pepper.)
Salt

Slice the yam into round then peel, cut into rectangular shape or your desired shapes.
Soak into a bowl of water then repeat the process with the rest of the yam.
In a big saucepan or pot add the sliced yam and water, season with water then boil, when you pierce a fork into the yam, and it goes in without any restriction then it is cooked enough. You don’t want to over cook your yam if not it will fall apart. When the yam is done drain or remove the yam from the water; be careful with hot water.
While the yam is boiling, make your dredge station; in a small bowl, add flour, thyme, red bell, chopped green onion, salt, seasoning powder if you’re using or replace with salt and pepper then whisk together.
In another bowl, whisk an egg, milk, and salt. Mix both egg mixture and flour mixture together.
Heat enough oil in a shallow pan/fryer/pot over medium-high heat. Coat each yam in the yam mixture then fry until golden brown.
Serve and enjoy!