|Large yams, washed and cut into wedges||4 each|
|Vegetable oil for frying||1.5 cups|
|Unsalted butter, room temperature||1.5 cups|
|Garlic, cloves minced||2 each|
|Parsley, minced||2 tbsp|
|Green onions, minced||3 each|
|Old Bay Seasoning||3/4 tbsp|
|OLD BAY Horseradish Mayo|
|Spicy horseradish||1/2 cup|
|Club House Pepper, Black Cracked||1 tbsp|
|Old Bay Seasoning||1 tbsp|
This recipe was created for Club House for Chefs by: Andrea Nicholson, Chef Owner of Butchie's in Whitby.
For the Crispy Yams: In a deep skillet, add the vegetable oil and turn to medium heat. Once the oil is hot add the yams and cook until they become tender (3-5 minutes). Once tender, turn up the heat and begin to crisp the yams turning occasionally (2-3 minutes). Meanwhile, in a bowl combine butter, herbs and spices and combine. Once the yams are tender and crispy, strain them from the oil and add them directly to a bowl and combine.
For the OLD BAY & Horseradish Mayo: In a bowl, mix together all the ingredients. Reserve for use.
For Serving: Pile the crispy yams in a decorative manner on a plate and serve with a side of horseradish mayo.