Frying Jojo's: A Tasty Guide To Deep-Fried Deliciousness

If you're looking to make jojo's in a deep fryer, you'll need to start by washing and cutting your potatoes into wedges. Next, you'll need to soak the wedges in cold water for around 20 minutes to make them extra crispy. After that, you'll need to dredge the potatoes in a mixture of flour and spices. You can then dip the wedges in a beaten egg and dredge them in flour again. Finally, heat some vegetable oil in your deep fryer to around 375°F and fry the potatoes in batches until they're golden brown.

Cut potatoes into wedges

To cut potatoes into wedges, start by giving the potatoes a thorough wash and scrub. You can keep the skin on or peel them, depending on your preference.

Next, cut the potatoes in half lengthwise. You should now have two pieces. Place one half of the potato cut-side down on the cutting board and cut it in half again. Do this with both halves, and you will now have four pieces.

With the skin side down, cut each quarter into thirds. You can also cut each quarter in half to create eight wedges or repeat this step to create 16 wedges, depending on the size of the potatoes and your desired wedge thickness.

Try to keep the wedges as evenly sized as possible to ensure consistent cooking. Once cut, you can soak the wedges in cold water for 20-30 minutes to enhance crispiness and remove excess starch.

Soak potatoes in water

Soaking potatoes in water is an important step in the process of making jojos in a deep fryer. This step helps to remove excess starch from the potatoes, which can inhibit even cooking and result in a gummy or sticky texture on the outside. Cold water is specifically used because hot water would react with the starch, activating it and making it harder to separate from the potatoes. The water also prevents the potatoes from being exposed to air, which can cause dehydration, oxidation, and discolouration.

It is recommended to soak the potatoes for at least 20 to 30 minutes, although some sources suggest that a few minutes is sufficient. After soaking, it is crucial to pat the potatoes dry with a paper towel to ensure they are completely dry before placing them in the deep fryer.

The type of potatoes used for jojos is also important. Russet potatoes are a popular choice due to their ideal starch content, which contributes to a crispy texture. The thicker skin of russet potatoes also adds to the overall crunch.

Once the potatoes have been soaked and dried, they can be seasoned and coated before being placed in the deep fryer. This step involves combining flour, garlic powder, onion powder, and other spices, and coating the potatoes in this mixture. The potatoes can also be dipped in a beaten egg before being coated in the flour mixture.

Overall, soaking potatoes in water is a key step in making jojos in a deep fryer, ensuring that the potatoes cook evenly and have a crispy, golden-brown crust.

Coat potatoes in flour and spices

To make the coating for your Jojo potatoes, you'll need to combine flour and spices. The exact measurements will depend on how many potatoes you are using and your personal preference for spice coverage. As a rough guide, for 4 large potatoes, you will need around 1/2 cup of flour. For the spices, you can use a combination of garlic powder, onion powder, paprika, cayenne pepper, celery salt, lemon pepper, and black pepper. You can also use a pre-made seasoned salt.

In a shallow bowl, mix together the flour and your chosen spices. You can adjust the quantities of each spice to your taste preferences. For a spicier kick, add more cayenne pepper, or for a stronger garlic flavour, increase the amount of garlic powder.

Once you have prepared your spice mix, it's time to coat the potatoes. First, cut your potatoes into wedges. You can leave the skin on or peel them, whichever you prefer. Aim for wedges of a consistent size, around 1/2-inch thick, as this will ensure even cooking.

Next, you have a couple of options for coating the potatoes. You can dip the wedges in a beaten egg before pressing them into the flour mixture. This will help the coating stick to the potatoes. Alternatively, you can simply dredge the wet potatoes in the flour mixture, ensuring they are well coated.

After coating, let the potatoes sit for a few minutes before frying. This will help the coating set and ensure your Jojo potatoes are extra crispy.

Fry potatoes in hot oil

To fry potatoes in hot oil, you'll first want to prepare your potatoes. Wash and scrub your potatoes, then cut them into thick, wedge-shaped slices, similar to steak fries. Try to keep the sizes as consistent as possible to ensure even cooking.

Next, you'll want to heat your oil in a deep fryer to around 375°F (190°C). You can also use a Dutch oven on your stovetop, ensuring you have at least 3 inches of oil in the pot.

Now, it's time to fry! Working in batches to avoid overcrowding, carefully place your potato wedges into the hot oil. Fry for around 5 to 7 minutes, or until they achieve a golden brown colour. Remember to flip them halfway through the cooking process to ensure even cooking on both sides.

Once they're done, remove the crispy potato wedges from the oil and place them on paper towels to drain any excess oil. Serve hot and enjoy!

Drain on paper towels

Once you've cooked your jojos, it's important to drain them on paper towels. This will help to remove any excess oil, ensuring that your jojos aren't greasy. It's also important to drain them well if you're serving them with a dipping sauce, as this will ensure the sauce adheres to the jojos and not the paper towel! Place the cooked jojos on a plate lined with paper towels and gently shake the plate to ensure they're well-coated in the towels. Leave them to drain for a few minutes before serving.

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