Mojos

1 mins
Serves 1
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Directions

  1. 1Wash and slice the potatoes to your desired thickness. I suggest not making them too thin.
  2. 2Wash and slice the potatoes to your desired thickness. I suggest not making them too thin.
  3. 3Wash and slice the potatoes to your desired thickness. I suggest not making them too thin.
  4. 4Soak the sliced potatoes in evaporated milk for one hour.
  5. 5Soak the sliced potatoes in evaporated milk for one hour.
  6. 6Soak the sliced potatoes in evaporated milk for one hour.
  7. 7Prepare the breading mixture: combine all-purpose flour, cornstarch, garlic powder, onion powder, salt, and smoked paprika.
  8. 8Prepare the breading mixture: combine all-purpose flour, cornstarch, garlic powder, onion powder, salt, and smoked paprika.
  9. 9Prepare the breading mixture: combine all-purpose flour, cornstarch, garlic powder, onion powder, salt, and smoked paprika.
  10. 10Coat each potato slice in the breading mixture.
  11. 11Coat each potato slice in the breading mixture.
  12. 12Coat each potato slice in the breading mixture.
  13. 13Fry the potatoes in medium heat until golden brown and floating.
  14. 14Fry the potatoes in medium heat until golden brown and floating.
  15. 15Fry the potatoes in medium heat until golden brown and floating.
  16. 16Prepare the dipping sauce: combine Japanese mayo, evaporated milk, garlic powder, white sugar, salt, and Italian seasoning.
  17. 17Prepare the dipping sauce: combine Japanese mayo, evaporated milk, garlic powder, white sugar, salt, and Italian seasoning.
  18. 18Prepare the dipping sauce: combine Japanese mayo, evaporated milk, garlic powder, white sugar, salt, and Italian seasoning.
  19. 19Serve the mojos hot with the dipping sauce, and garnish with extra Italian seasoning.
  20. 20Serve the mojos hot with the dipping sauce, and garnish with extra Italian seasoning.
  21. 21Serve the mojos hot with the dipping sauce, and garnish with extra Italian seasoning.

Ingredients

  • 4 large potatoes
  • 4 large potatoes
  • 4 large potatoes
  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 evaporated milk
  • 1 evaporated milk
  • 1 evaporated milk
  • 0.5 cup Japanese mayo
  • 0.5 cup Japanese mayo
  • 0.5 cup Japanese mayo
  • 0.125 cup evaporated milk
  • 0.125 cup evaporated milk
  • 0.125 cup evaporated milk
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1.5 tsp white sugar
  • 1.5 tsp white sugar
  • 1.5 tsp white sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning

Equipment

knifebowltraywhiskfrying pantongs