The crispiest seasoned potato wedges ever!
A seasoned, breaded and fried mojo with a crispy outer and a soft fluffy interior. I have tried many mojo recipes and these are actually crispy just like you want in a mojo!
These are inspired by the mojo’s I used to buy from the gas station on the way home from school as a teen. These were the most popular after school snack at that time, served with a sour cream chive dip!
Why use corn starch?
Using corn starch when frying helps with the crispy texture and does not absorb oil as much as flour. I find adding the corn starch really gives that crunchy crispy battered outside layer we all love in a mojo. It’s all about a crispy outside and a soft fluffy inside!
Cooking/Grocery Tips
When you are buying potatoes for this recipe, I recommend buying longer shaped medium to large size potatoes.
Shopping List
potatoes – Yukon gold, russet or red potatoes
eggs
milk – milk alternatives will work as well as water
white flour
corn starch
chilli powder
garlic powder
onion powder
paprika
salt
pepper
How to Make Recipe
Slowly heat oil between 350F – 400F, peel and wash potatoes, cut into 8 wedges for each potato. In one bowl add eggs and milk, whisk together well, and in another bowl add the flour, corn starch and seasoning, combine well. Coat some wedges in flour mixture, then coat with egg mixture and back into the flour mixture, let sit for a few minutes before frying. In small batches, place coated potatoes into the frying oil and cook for 3-7 minutes, or until golden and crispy looking. Remove with wire spoon and place on paper towel to absorb oil (remove any bits or chunks as they will burn).
Serve with sour cream chive dip or ranch!
Try these recipe:
BBQ Pineapple Grilled Cheese
Banana Chocolate Chip Cupcakes
Peppercorn Steak Sauce
The Crispiest Mojo’s
Ingredients
- 4 – 6 medium potatoes
- 2 eggs
- 2 tbs milk water will work
- 1 cup flour
- 1/4 cup corn starch
- 1 tbs chilli powder
- 1 tbs garlic powder
- 1 tbs onion powder
- 1/2 tbs paprika
- 1/4 tbs salt
- pepper to taste
Instructions
- Slowly heat oil between 350F – 400F, be careful!
- Peel and wash potatoes, cut into 8 wedges for each potato
- In one bowl add eggs and milk, whisk together well
- In another bowl add the flour, corn starch and seasoning, combine well
- Coat some wedges in flour mixture, then coat with egg mixture and back into the flour mixture, let sit for a few minutes before frying
- In small batches, place coated potatoes into the frying oil and cook for 3-7 minutes, or until golden and crispy looking
- Remove with wire spoon and place on paper towel to absorb oil (remove any bits or chunks as they will burn)
- Serve with sour cream chive dip or ranch!
