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!