MOJOS (DELICIOUS DEEP FRIED POTATOES)
This is one of the first Copycat recipes I've tried. It's a big hit everytime I make it. They taste really really good!
Provided by Shasha
Categories Potato
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour and spices in shallow dish.
- Cut potatoes into 1/2-inch thick wedges.
- Dip potato slices into the beaten egg, then into flour mixture.
- Deep fry in hot oil (about 375º) until golden brown, about 5 to 7 minutes.
- Serve with dressing or sour cream.
Nutrition Facts : Calories 242.4, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 176.7, Carbohydrate 50.1, Fiber 5.3, Sugar 1.8, Protein 7.7
MOJO SAUCE
Provided by Food Network
Time 10m
Yield about 1/2 cup
Number Of Ingredients 5
Steps:
- Slice the oranges down the middle and squeeze the juice. Mash a head of garlic in a morteros (a thick bowl with a mashing paddle used in Latino cooking). Add a little salt to the garlic (more than a pinch, less than a teaspoon). Add the sour orange juice to the mixture. Add oregano and pepper, to taste. Brush the Mojo Sauce on the food as it is cooking.
YUCCA FRIES WITH MOJO MAYO
Steps:
- 1. Combine the yucca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
- 2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
- 3. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yucca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
- Serve with the mojo mayo sauce.
MOJO FRENCH FRIES
The best Mojo recipe I have ever made!
Provided by Brooke'smom
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
- Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 62.4 g, Cholesterol 32.1 mg, Fat 10.8 g, Fiber 5.9 g, Protein 9.2 g, SaturatedFat 2 g, Sodium 420.7 mg, Sugar 2.5 g
BAKED MOJO FRIES RECIPE - (4/5)
Provided by á-1911
Number Of Ingredients 5
Steps:
- Preheat your oven to 375º. Wash the potatoes, and dry them with paper towels. Cut each potato in half lengthwise, then cut each half lengthwise into three equal wedges, and put them in a large mixing bowl. Add the oil to the mixing bowl, reserving one tablespoon. Toss the potatoes in the oil to coat them. Combine the barbecue seasoning and corn starch in a small bowl, and mix well with a fork or small whisk. Add the seasoning and corn starch mixture to the bowl and stir the potatoes to coat them evenly. Oil a large lipped sheet pan well with the reserved oil. Pour the potatoes on the oiled pan and arrange them so that they each wedge is sitting on the skin side (cut sides up). Bake for 45 minutes, or until the fries are golden brown and crispy.
SHAKEY'S MOJO POTATOES
I don't know if you remember Shakey's Pizza but they would serve these potatoes with their famous Chicken and it was so good!! The best pizza and chicken with potatoes EVER!! Make them and let me know what you think!!
Provided by babygirl65
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the potatoes in the oven at 425F for about 1 hour, let cool. (I rub olive oil on my potatoes, then wrap in foil, my preference)
- Cut each potato into 1/4" rounds.
- Heat oil to 375°F
- Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking)
- Dip each potato wedge into the milk (can add egg if you want), then dredge thoroughly in the seasoned flour mixture.
- Deep fry wedges without overcrowding, until crisp and golden.
- Drain on paper towels and serve.
Nutrition Facts : Calories 676.5, Fat 2.3, SaturatedFat 0.9, Cholesterol 4.3, Sodium 49.7, Carbohydrate 146.5, Fiber 14, Sugar 4.7, Protein 18.8
SHAKEY'S FAMOUS CHICKEN & MOJOS (COPYCAT)
My reverse-engineered recipe for Shakey's original fried chicken with crispy potatoes. It can be labor-intensive and messy (you will dirty a few dishes), but it will be so worth it. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: THIS RECIPE REQUIRES A TOTAL OF 7 TABLESPOONS LAWRY'S SEASONED SALT (MAKE SURE YOU HAVE ENOUGH ON HAND BEFORE PREPARING RECIPE, OR HALVE RECIPE TO ACCOMMODATE). (STEP ONE): RINSE and blot chicken; WASH and scrub potatoes; CUT potatoes between 1/4-inch to 1/3-inch rounds (about the width of a McDonald's french fry; DISCARD potato ends.
- MIX the CHICKEN AND POTATO BRINE ingredients in a 3 quart saucepan (with an accompanying lid) until dissolved; PLACE potato slices in a smaller saucepan with an accompanying lid; POUR enough prepared brine to just cover potatoes, then cover; PLACE chicken pieces into 3 quart saucepan with remaining brine and cover; TRANSFER marination saucepans into refrigerator; MARINATE chicken and potatoes between 2-4 hours; MEANWHILE, combine the BREADING ingredients well, in a large sealable container, such as a GLAD food storage container or a Ziploc bag; BREAK up clumps with a wire whisk; SEAL the container with mixture; SHAKE well until thoroughly combined.
- REMOVE a handful of potatoes from brine; PLACE potatoes into the breading mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat until evenly and generously breaded; TRANSFER breaded potatoes onto a platter; REPEAT procedure with remaining potatoes (don't bread chicken yet).
- ADD the manufacturer's recommended amount frying oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 350°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 350°F, using a standard deep-fryer thermometer to gauge).
- ELEVATE and secure the deep-fryer basket; PLACE breaded potatoes into basket; LOWER basket; FRY potatoes for 2 minutes; RAISE basket to drain; USING tongs, remove hot potatoes; ADD potatoes in increments into the BREADING once again; SEAL and shake until potatoes are evenly/thoroughly coated; TRANSFER re-dredged potatoes onto previous platter to absorb breading again, until all chicken is fried.
- REMOVE 1-3 pieces chicken from brine; PLACE chicken into breading container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat chicken until evenly and generously breaded; REPEAT wit remaining chicken; TRANSFER onto another platter; ALLOW breaded chicken to absorb the breading for a few minutes.
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer with basket immersed, without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time), turning once halfway through frying duration).
- FRY chicken about 13-15 minutes, until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); DRAIN chicken on paper towels; MAINTAIN frying fat temperature for each new batch until all chicken is fried; KEEP chicken warm in preheated 170°F oven.
- RAISE and secure deep-fryer basket; ADD the potatoes once again into basket; LOWER basket slowly into hot oil; FRY potatoes until golden brown and crispy, about 3 minutes.
- SERVE chicken and potatoes with desired condiments and enjoy!
MOJO FRENCH FRIES...BET YOU CAN'T STOP AT JUST ONE!!!!
These fries are similar to delicious fries that are served in the pubs. The nice thing about these are that they are baked and not deep fried!!! Everyone enjoys these along with a variety of meals or on their own for a great snack. Serve with ketchup or ranch dressing.........MMMMMMM!!!!
Provided by Chef Decadent1
Categories < 60 Mins
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450.
- Cut potatoes into wedges.
- Mix the seasonings into the flour.
- Mix the egg with the milk.
- Dip potato wedges into milk and then dip into seasoned flour.
- Place on greased baking pan.
- Drizzle with oil.
- Bake in oven 20-25 minutes until browned and tender. Serve hot.
MOJO FRIES
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray.
- Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking.
- Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot.
CUBAN FRIED CHICKEN WITH MOJO SEASONING
Make and share this Cuban Fried Chicken With Mojo Seasoning recipe from Food.com.
Provided by nsomniak6
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add these to a pan which has heated olive oil in it. Cook just until onion becomes translucent and then add juice, water, wine and vinegar; simmer about 5 minutes. Allow to cool slightly before serving. Sauce yield: 1/2 cup.
- To make the chicken, pierce meat in several places with long fork prongs and place in non-reactive (glass or stainless steel) bowl. Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken. Cover and marinate in refrigerator for about 1 hour.
- Remove chicken breasts from marinade, pat dry and fry them in olive oil until they are golden brown. Place chicken on serving platter and keep warm. Remove onion and garlic from marinade and brown in same pan. Sprinkle over chicken and garnish with parsley.
Nutrition Facts : Calories 255.7, Fat 11.7, SaturatedFat 1.8, Cholesterol 68.4, Sodium 152.7, Carbohydrate 5.4, Fiber 0.6, Sugar 1.2, Protein 27.9
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