Description
Crispy Potato Mojos are thinly sliced, battered, and fried potatoes that offer a perfect crunchy snack or side dish. These golden, crispy delights are dipped in milk, coated with a flavorful fried chicken breading mix, and fried until perfectly crisp. Serve them hot with your favorite dipping sauces like ranch or ketchup for a delicious treat everyone will love.
Ingredients
Scale
Potatoes
- 4 potatoes, washed
Batter & Coating
- 1 cup milk
- 1 1/2 cups fried chicken breading mix (e.g., Shore Lunch brand or Oven Fry brand)
Frying
- Oil for frying (enough to fill about 1 inch deep in pan, approximately 1-2 cups)
Instructions
- Slice Potatoes: Cut the unpeeled potatoes into thin slices about 1/4 inch thick. For variation in texture, slice some pieces thinner for extra crispiness and some slightly thicker for a heartier bite.
- Heat Oil and Prepare Coating: Pour 1-2 cups of oil into a large frying pan to about one inch depth. Heat the oil over medium heat until a drop of water sizzles strongly on the surface. Meanwhile, dip each potato slice into the milk, then coat thoroughly with the fried chicken breading mix.
- Fry Potato Slices: Immediately place the coated potato slices into the hot oil to prevent the batter from becoming soggy. Fry them for 2 to 3 minutes on each side, turning gently, until golden brown and crispy. Adjust the heat as necessary to avoid burning.
- Drain and Serve: Remove the fried potato mojos using a slotted spoon and drain on paper towels to remove excess oil. Serve immediately with your choice of dipping sauces such as ranch dressing, ketchup, or melted cheese.
Notes
- For extra crispiness, ensure the oil is hot enough before frying.
- Cutting some potatoes thinner and others thicker provides a fun texture variety.
- Use unpeeled potatoes for added flavor and texture.
- Serve immediately for best taste and crunch.
- Can be paired with various sauces to suit different taste preferences.
