Directions
- 1Wash and slice the potatoes to your desired thickness. I suggest not making them too thin.
- 2Soak the sliced potatoes in evaporated milk for one hour.
- 3Prepare the breading mixture: combine all-purpose flour, cornstarch, garlic powder, onion powder, salt, and smoked paprika.
- 4Coat each potato slice in the breading mixture.
- 5Fry the potatoes in medium heat until golden brown and floating.
- 6Prepare the dipping sauce: combine Japanese mayo, evaporated milk, garlic powder, white sugar, salt, and Italian seasoning.
- 7Serve the mojos hot with the dipping sauce, and garnish with extra Italian seasoning.
Ingredients
- 4 large potatoes
- 0.5 cup all purpose flour
- 0.25 cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1.5 tsp salt
- 1 tbsp smoked paprika
- 1 evaporated milk
- 0.5 cup Japanese mayo
- 0.125 cup evaporated milk
- 1 tbsp garlic powder
- 1.5 tsp white sugar
- 1 tsp salt
- 1 tsp Italian seasoning
Equipment
knifebowltraywhiskfrying pantongs
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