Description
These Potato Mojos are crispy, flavorful, and perfect for snacking or as an appetizer. Made with simple ingredients and fried to golden perfection, they are sure to be a hit at any gathering.
Ingredients
Scale
Potato Mojos:
- 4 medium russet potatoes (washed and sliced into 1/4-inch rounds)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 cup buttermilk
- vegetable oil for frying
Instructions
- In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and oregano. Pour the buttermilk into a separate bowl.
- Dip each potato slice into the buttermilk, letting the excess drip off, then dredge it in the seasoned flour mixture, pressing lightly to coat. Place the coated slices on a tray.
- In a deep skillet or frying pan, heat about 2 inches of oil to 350°F (175°C). Fry the potatoes in batches, being careful not to overcrowd the pan.
- Cook for 3 to 4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Serve hot with ranch dressing or your favorite dipping sauce.
Notes
- For a spicy kick, add a pinch of cayenne pepper to the flour mix.
- If you don’t have buttermilk, you can make a quick substitute using 1 cup milk and 1 tablespoon lemon juice or vinegar.
- These are best enjoyed immediately for maximum crispiness.
Nutrition
- Serving Size: 6–8 slices
- Calories: 320
- Sugar: 2g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
