Nigerian Ojojo

Peel and grate the water yam using a coarse grater into a large mixing bowl, working quickly to prevent discoloration.

Finely chop the onion and add it to the grated water yam along with the shrimps and salt. Mix thoroughly until all ingredients are well combined and the batter holds together.

Pour enough oil into a deep pot or frying pan to allow for deep-frying, filling it to a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches approximately 170–180°C (340–356°F).

Test the oil temperature by dropping a small amount of batter into it; if it rises to the surface and sizzles steadily, the oil is ready for frying.

Using a tablespoon or your hands, scoop portions of the batter and carefully lower them into the hot oil, frying in small batches to avoid overcrowding the pan.

Fry the fritters for 4–5 minutes per batch, turning them occasionally with a slotted spoon, until they are golden brown and cooked through on all sides.

Remove the cooked ojojo with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.

Continue frying the remaining batter in batches, then serve the ojojo hot as a snack or side dish.