The effect of frying conditions on immersion on moisture loss and oil content were studied at different times in two yam varieties: Diamante 22 and Pico Botella. The experimental data adjusted itself to the first order exponential model for humidity transfer (r > 0.9) for both cultivars. The humidity diffusion coefficient for the two varieties of yam fried at 140°, 160° and 180°C for 1 to 9 minutes were 8.11±0.76, 8.2±0.81, and 8.62 ±0.71*10-9 m2/s for the Diamante 22 variety, respectively, and 8.32±0.82, 8.38±0.78, 8.54±0.84*10-9 m2/s for the Pico de Botella variety. Activation energy was 24.43 kJ/mol for the Diamante 22 variety and 21.27 kJ/mol for the Pico de Botella variety. The results showed that there was higher oil absorption after 180 s and at 140°C while taking into account 0.377 kg water / kg solid moisture loss for Diamond 22 and 0.410 kg water / kg solid Pico de Botella at 180°C for 540 s.