Crispy Golden Potato and Yam Bites

If you’re on the hunt for a truly addictive snack that’s both comforting and excitingly different, you’ve just hit the jackpot. Today, we’re transforming humble potatoes and yams into irresistible Crispy Golden Bites. Imagine fluffy, tender chunks of potato and a unique, slightly sweet yam, all encased in an incredibly light and crispy golden-brown shell. The flavor is deeply savory with a hint of earthy sweetness, finished with a classic pepper-salt seasoning that makes it pop. The best part? This mouthwatering dish is surprisingly simple to make, coming together in less than an hour. It’s a fantastic recipe for beginners, using a straightforward frying technique to achieve that perfect texture and taste. Get ready to create a snack that will have everyone reaching for “just one more.”

Before we get cooking, let’s gather our ingredients. You’ll be surprised by how few things you need to create such a flavorful treat. For this recipe, you will need:

• Potatoes: 2 medium starchy potatoes, like Russets or Idaho. These varieties become wonderfully fluffy when cooked.
• Chinese Yam: 1 long, slender Chinese Yam (also known as Nagaimo). This is a key ingredient and might require a trip to an Asian market. It’s not your typical orange sweet potato; it has a brown, slightly hairy skin and a crisp, white interior that turns soft and slightly mucilaginous when cooked, offering a unique texture and mildly sweet flavor. If you can’t find it, a large parsnip or simply another large potato makes a good substitute.
• Crispy Fry Mix: 1 box (around 150-200g). This is a pre-blended flour mix designed for an extra-light and crispy coating. If you can’t find it, you can make your own by mixing 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1/4 cup of rice flour, and 1 teaspoon of baking powder.
• For the Pepper-Salt Seasoning: 1 tablespoon of Sichuan peppercorns and 1 tablespoon of coarse sea salt. This DIY seasoning is a game-changer.
• Oil for Frying: About 3-4 cups of a neutral oil with a high smoke point, like canola, vegetable, or peanut oil.

Now for the fun part! This process is simple and rewarding. Just follow these steps, and you’ll have perfect crispy bites in no time.

1. Start by washing the potatoes and Chinese yam thoroughly, but don’t peel them yet. Place them in a steamer basket over boiling water and steam for about 15 minutes. You’ll know they’re ready when they can be easily pierced with a fork but are not falling apart.
2. Carefully remove them from the steamer and set them aside to cool down until they are comfortable to handle. Once cooled, the skins will be easy to peel or scrape off.
3. Cut the peeled potatoes and yam into uniform, bite-sized chunks, roughly 1-inch cubes.
4. Next, prepare your batter. Empty the crispy fry mix into a medium-sized bowl. Following the instructions on the package, gradually whisk in cold water until you have a smooth batter with the consistency of thin pancake batter. It should be thick enough to coat the pieces but not clumpy.
5. Dip each piece of potato and yam into the batter, making sure it’s fully coated. A good trick is to use one hand for dipping and the other for moving the pieces to avoid a mess. Let any excess batter drip off.
6. Heat your oil in a deep, heavy-bottomed pot or wok to about 350°F (175°C). Carefully lower the battered chunks into the hot oil, one by one, to prevent them from sticking together. Fry in small batches to avoid overcrowding the pot.
7. Fry for 3-5 minutes, turning them occasionally, until they are a beautiful, deep golden brown and perfectly crispy.
8. While the bites are frying, quickly make your seasoning. Toast the Sichuan peppercorns and sea salt in a dry skillet over low heat for a few minutes until fragrant. Then, grind them into a powder using a spice grinder or a mortar and pestle.
9. Use a slotted spoon to remove the bites from the oil and let them drain on a wire rack. Immediately sprinkle them generously with your freshly made pepper-salt seasoning.
10. Serve them hot and enjoy! They are absolutely irresistible.

The moment you crunch into one of these bites, you’ll understand the magic. There’s that incredibly satisfying crackle from the light-as-air batter, which instantly gives way to the pillowy, soft interior of the potato. The Chinese yam adds a wonderful, subtle sweetness and a uniquely smooth texture that contrasts beautifully with the savory, tingly kick of the Sichuan pepper-salt. I made a huge batch of these for a get-together, thinking I’d have leftovers, but they disappeared from the platter in minutes. They are the ultimate crowd-pleaser, perfect for a game night, a movie marathon, or as a special afternoon treat. This recipe is all about having fun and creating something wonderfully delicious from the simplest of ingredients. I highly encourage you to give it a try. When you do, I’d love to hear how it turned out! Did you find a Chinese yam, or did you use a substitute? Drop a comment below and share your delicious experience