Ingredients
Scale
- 6–8 medium to large golden Potatoes
- 1/3 cup of flour, use rice flour or Gluten free all-purpose flour
- 1 tablespoon rice flour or fine cornmeal
- 3/4 tsp salt
- 1 tsp paprika
- 1 tsp of garlic powder
- 1/2 tsp cumin
- ½ tsp of onion powder
- ½ tsp of black pepper
- ¼ tsp celery seed
- ¼ tsp cayenne pepper
- ¼ tsp baking powder
- ½ cup Non-Dairy Milk
- 2 tsp olive oil, Plus more for baking or pan frying
Instructions
- Slice your potatoes into wedges using a knife (sometimes we use an apple slicer).
- Then heat the potatoes in a large pot of cold water on medium temp. Bring to a boil for 2-4 mins, till the potatoes are firm but slightly soft (a fork can go through them).
- In a small bowl, mix all the batter ingredients, till it’s liquidy and smooth. The batter should be thick enough to lightly coat each Jo Jo; the batter layer will be a little thicker than a piece of printing paper. Add more milk in 1 TB increments to thin your batter, if need be. (Too thick of batter means you’ll end up changing the texture of your Jo Jo).
- Meanwhile, in a large pot, bring an inch of oil to 310 degrees. The oil should be hot enough to instantly sizzle a pinch of flour, but not too hot as to burn a pinch of flour.
- Dredge each Jo Jo through the batter and cook in frying pan for 1-3 mins per side, or till dark golden.
- Lay Jo Jo’s on a towel over a cookie rack, for 5 mins. Enjoy with dinner!
- Prep Time: 20
- Cook Time: 45