1/2 cup all-purpose flour
1/2 cup masa (corn flour)
3/4 teaspoon ground allspice
3/4 teaspoon ground black pepper
1/2 teaspoon baking soda
1/8 teaspoon salt
1 can (13.66 ounces) Thai Kitchen® Coconut Milk
2 eggs, beaten
2 pounds yams, peeled and cut into 1/2-inch 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 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.