1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) masa (corn flour)
3/4 teaspoon (4 mL) allspice
3/4 teaspoon (4 mL) ground black pepper
1/2 teaspoon (2 mL) baking soda
1/8 teaspoon salt (.5 mL)
1 can (400 mL) Thai Kitchen® Coconut Milk
2 eggs, beaten
2 pounds (1000 g) yams, peeled and cut into 1/2-inch (1.25 cm) thick slices
MIX flour, masa, allspice, pepper, baking soda and salt in medium bowl. Add coconut milk and eggs; mix until well blended.
POUR oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 325°F, 165°C on medium heat.
DIP yam slices in the batter. Fry yams, several pieces at a time, until golden brown, turning once. Drain on paper towels.