Who said that you would need to go to a fancy restaurant to try these golden potatoes? Panlasang Pinoy Recipes gives you this cheap easy way of cooking your favorite mojos!
Basically, potato mojos are deep fried potatoes that you love eating along with your chicken or as is. This delicious snack is simply potato wedges, large wedges of potato that is unpeeled and then fried but sometimes baked. What makes them different? Just the shape. They are not cut as wedges, that with triangular sections. They are round or circular. Mojos are seasoned potatoes. The common spices that are used include salt and pepper, as well as paprika. Or whatever will suit your taste if you will do it at home. In this recipe, we will use fried chicken breading mix, which is already seasoned. It will give our potatoes the flavor that we usually look for mojos.
Thickness matters when cutting potatoes. The recipe here tells you to cut your potatoes according to what you want. It is up to you. But let allow us to give you a tip: thinner potatoes will become more crispy. So if you want them like chips, then make them thinner. With regard to the sauce, we will use gravy. Nevertheless, you can actually use sweet chili sauce or sour cream. You can also try using ketchup and honey mustard. You can satisfy yourself with what you desire with these mojos.
Potato wedges are also called jojos. The term was widely used in the USA in the early 1960s. Its variation is that what we call mojos; the difference is just on the spelling and pronunciation. However, nothing explains how or where the word mojos came from.
In the Philippines, when we say potato mojos, Shakey’s Pizza is the go-to place. Now, no need to spend much for it. Just follow this recipe, and you will surely have tasty potato mojos! Enjoy!
- 4 pcs potatoes, washed
- 1½ cups fried chicken breading mix (such as Crispy Fry)
- 1 cup evaporated milk
- cooking oil, for deep-frying
- Slice the unpeeled potatoes. The thickness is up to you. Set aside.
- In a preheated pan or pot, heat cooking oil.
- While heating the oil, dip the potato slices in evaporated milk then coat evenly with the breading mix.
- Carefully drop potatoes into the hot oil immediately so the batter won’t be soggy.
- Deep-fry until golden brown.
- Once done, remove from the oil. Drain excess oil with tissue papers or use a strainer.
- Serve with gravy and enjoy your homemade potato mojos!