Mojos (Delicious Deep Fried Potatoes)
photo by Ms B.
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- Mix flour and spices in shallow dish.
- Cut potatoes into 1/2-inch thick wedges.
- Dip potato slices into the beaten egg, then into flour mixture.
- Deep fry in hot oil (about 375º) until golden brown, about 5 to 7 minutes.
- Serve with dressing or sour cream.
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Reviews
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Cut into rounds these duplicate the Rojo potatoes served at the Shakey's chain. Our Shakey's closed more than a decade ago, and my family was stoked when I made these last night. They couldn't get enough. The only changes I made were cutting the potatoes into rounds and I added just a touch more garlic. They were wondermous!
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All I have to say is... yum! My husband and I are both fans of Shakey's original Mojos, but don't live very close to a Shakey's anymore. To top it off, my kids and I are now on gluten-free diets, so we can't eat them at Shakey's anymore. I simply substituted my usual gluten-free flour blend for the flour and it turned out beautifully. My kids an husband can't stop raving!
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I made these one night and was super surprised at how good they were and how they really were simliar to the kind you buy at the deli counter. They took a little longer to make but they were so good! I made to many and then put them in a container. I micrwaved them the next day and they were not as crispy but STILL delicious. Thanks!
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These are very good potato wedges. They remind me of some sold at convenience stores, but with a better flavor. We used tiny Klondike Rose (red skinned yellow) potatoes and added a bit of onion powder to the mix. These were a great side with our meatloaf (along with some steamed broccoli). I imagine that they would reheat well on a baking stone, too.
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RECIPE SUBMITTED BY
I love to experiment in the kitchen with all the different recipes I find over the Net!