How to make MOJO POTATOES Recipe

How to make MOJO POTATOES Recipe

These potatoes have a crispy top and a soft inside, making them ideal for nibbling or serving as an appetiser. They are quite addictive and were popularised by Shakey’s Pizza. This pizza place expanded from the Philippines to the US, first setting up shop in March 2022 at Lucky Plaza in Singapore. It was a gentle reminder, then, that I really should do this. Here’s my copycat version of it. I made my own version of their dip as well because I’m having trouble identifying the flavour.

MOJO-DRESSED POTATOES

1. One food item is potatoes.
2. 500–600 grammes of russet potatoes (I used them). Thoroughly rinse, scrape, and pat dry right away. Peel cut into 1/2-inch slices
3. one large egg.
4. a quarter-cup of milk
5. sections (a mixture of herbs and spices)
6. all-purpose flour, half a cup
7. one-half cup cornflour
8. One-half teaspoon of salt
9. One-fourth teaspoon paprika?
10. one-third teaspoon of garlic powder
11. One and a quarter teaspoons of powdered onion
12. how much oregano is required, one-fourth teaspoon
    One-half tsp of thyme
13. One-fourth teaspoon of ground black pepper
14. half a teaspoon of cayenne
15. Receivers (Combination)
16. One-half pound of mayo
17. One-fourth teaspoon of powdered garlic
18. half-lemon juice
19. A pinch of salt, pepper, and smoked paprika
20. Remember Combine all ingredients by mixing thoroughly.
21. A pinch of salt, pepper, and smoked paprika

Instructions:

1. Remember Mix each ingredient well to combine them all.
2. Whisk together the egg white and the milk. Be sure to thoroughly combine everything. Take out of the formula
3.  Thoroughly mix in all of the spices.
4.  After dipping the potato into the wet mixture, coat it with the spice mixture. Toss to get rid of extra spice and starch. Set aside. Proceed in the same way with the remaining potatoes. Put it away for about 10 minutes.
5. Bring the oil’s temperature up to about 160 degrees Celsius. To check whether the oil is hot enough, you can also test it by dipping a wooden chopstick into it. It’s hot enough to use when the oil surrounding the chopstick begins to bubble.
6. When deep-frying the potato pieces, take care not to pack the pan. In the fryer, brown the fish on all sides. If browning is occurring too soon, reduce the heat a notch. Transfer to a cooling rack to allow any surplus oil to drain. Proceed in the same way with the remaining potatoes. It merely took me about two minutes for each batch.
7. Bring the oil’s temperature up to about 160 degrees Celsius. To check whether the oil is hot enough, you can also test it by dipping a wooden chopstick into it. It’s hot enough to use when the oil surrounding the chopstick begins to bubble.
8.  When deep-frying the potato pieces, take care not to pack the pan. In the fryer, brown the fish on all sides. If browning is occurring too soon, reduce the heat a notch. Transfer to a cooling rack to allow any surplus oil to drain. Proceed in the same way with the remaining potatoes. It merely took me about two minutes for each batch.
9. Turn up the heat on the oil rake. Fry the potatoes for a further thirty seconds. Place on the cooling rack after that. Proceed in the same way with the remaining potatoes.
10. Add your favourite dip on top and dig it!