Yam Fries Or Onion Rings Recipe

Prepare yams

If making yam fries: peel the yams and cut into even 1/3–1/2 inch sticks. Rinse briefly under cold water to remove surface starch.

Prepare onions

If making onion rings: peel the onion and slice into 1/3–1/2 inch rings. Separate into individual rings and gently press together small broken rings.

Soak: place the cut yams in a bowl of cold water (add ice if available) and soak for 20–30 minutes to remove excess starch. For onion rings, soak in cold water 10 minutes to crisp and reduce onion bite. Drain and pat completely dry on clean kitchen towels or paper towels. Drying is essential for crisp results.

Combine dry ingredients: in a medium bowl whisk together 1 cup all-purpose flour, cornstarch, rice flour, baking powder, paprika, garlic powder, onion powder, black pepper, and 1 tsp salt until evenly mixed.

If using dredge: in a shallow dish mix 1 cup all-purpose flour with 1 tsp salt and 1 tsp black pepper for a dry dredge. This step is optional but gives an extra-crispy, well-coated finish—use for yams especially.

Mix wet and make batter: in a separate bowl lightly beat 1 large egg (if using). Gradually whisk in 1 cup very cold sparkling water or beer until mostly smooth—batter should be slightly thick but still pourable, like heavy cream. Fold the wet mixture into the dry mix until just combined; a few small lumps are fine. Keep batter cold (place bowl over an ice bath if your kitchen is warm) to help it crisp when fried.

Heat oil: in a deep heavy-bottomed pot or a deep fryer, add about 3–4 inches of neutral oil (approx. 3–4 cups) and heat to 350–360°F (175–182°C). Use a thermometer to maintain steady temperature. If you don't have a thermometer, test with a small bit of batter—if it sizzles and browns in ~45–60 seconds, oil is ready.

Dredge (optional): if using the dry dredge, toss dried yam sticks or onion rings in the dredge flour to coat lightly, then shake off excess. This gives better adhesion for the batter.

Batter coat: working in small batches (do not overcrowd the pot), dip a handful of yam sticks or onion rings into the batter, letting excess drip off briefly, then carefully lower into the hot oil with a slotted spoon or spider. Fry yams for 3–5 minutes until golden-brown and cooked through (larger sticks take longer). Fry onion rings 2–3 minutes until golden and the onion is softened, flipping as needed for even color.

Monitor temperature and color: maintain oil at 350–360°F. If oil temperature drops, fries will be greasy; if too hot, exterior will burn before interior cooks. Adjust heat to keep a steady temperature between batches.

Double-fry method (optional for extra crispness): for yams, you can fry once at 325°F (160°C) for 3–4 minutes until just cooked, remove and drain 2–3 minutes, then increase oil to 375°F (190°C) and fry again 1–2 minutes until deeply golden and extra-crispy. For onion rings, a single fry at 350–360°F is usually sufficient.

Drain and season: remove fried items to a wire rack set over a baking sheet or to paper towels. Immediately season with fine sea salt or kosher salt to taste. Let rest 1–2 minutes to crisp further before serving.

Garnish and serve: transfer fries or rings to a serving platter. Sprinkle with chopped parsley or chives if using. Serve hot with dipping sauces like ketchup, ranch, or aioli on the side.

Storage and reheating: store leftovers in a single layer in an airtight container in the refrigerator up to 2 days. Re-crisp in a 400°F (200°C) oven or toaster oven for 6–10 minutes, flipping once, until heated through and crisp.