Always craving for Shakey’s Mojo Potatoes? Me too! But you can prepare your own at home and of course make sure to buy your favorite sour cream dipping sauce and cheese sauce at the groceries. It will definitely satisfy your cravings. Enjoy!
Mojo Potatoes ala Shakey’s
6 russet potatoes, sliced thinly
2 eggs, beaten
2 cups flour
salt (or all season salt)
1/2 tsp cayenne powder
2 tsp dried thymes (dried herbs or any)
2 tbsp milk
1 tbsp of melted butter
In a bowl, whisk eggs, add milk and butter.
In another bowl, mix flour, thyme & cayenne powder and salt together. If you want it salty add more salt. If you want to achieve the Shakey’s taste add a pinch of msg (but not recommended).
In a shallow small pot, add oil about 3 inches deep.
Slice each potato into 6 mojo rounds. 1/4 inch thick or thinner. Sprinkle salt and pepper.
Dip mojo slices in egg mixture covering completely.
Then roll mojo potato slices in Flour Mixture. Transfer mojo potatoes on cookie tray while others are battered.
When all mojo’s are battered, cook and deep fry potato slices in batches. Do not over crowd the pot. Make sure oil covers the potatoes are completely submerge in oil.
Once golden brown, and cooked, drain oil from oil and transfer to a plate lined with paper towels.
The first coating is too thin for me. So I decided to dip it the 2nd time in egg and rolled it again in flour. I got this time the perfect coating I want. Then I re-fried it again. It was already perfect.
Drain it from oil and sprinkle with all season salt upon serving.
Serve with your favorite dipping sauce, sour cream, cheese sauce, thousand island dressing or garlic and mayo dip. Enjoy!
Cooking Notes: To check if its cooked in the center, get 1 mojo and prick it with a toothpick in the center. You will know its cooked when you can easily insert the toothpick.
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