Jo-jos Recipe
Large steak fries lightly breaded and served with sour cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Breading
Dipping Sauce
Method
Preparation of Potatoes
- 1
Prepare the Potatoes
Wash and scrub the russet potatoes thoroughly. Then, cut each potato into thick wedges (about 1 inch wide). Place the potato wedges in a large bowl of cold water and allow them to soak for about 30 minutes to remove excess starch.
- 2
Dry the Potatoes
After soaking, drain the water and pat the potato wedges dry with a clean kitchen towel or paper towels to remove excess moisture.
Breading Process
- 3
Prepare the Breading Stations
In one shallow bowl, combine the all-purpose flour, salt, black pepper, and paprika. In another bowl, whisk together the eggs and milk. In a third bowl, place the breadcrumbs.
- 4
Bread the Potatoes
Dredge each potato wedge in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, allowing the excess to drip off, and finally coat it in breadcrumbs, pressing gently to adhere. Repeat for all potato wedges.
Cooking
- 5
Heat the Oil
In a deep frying pan or pot, heat about 2-3 inches of vegetable oil to 350°F (175°C). You can use a thermometer to check the temperature.
- 6
Fry the Jo-Jos
Carefully drop the breaded potato wedges into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate to drain excess oil.
Serving
- 7
Prepare the Dipping Sauce
In a small bowl, you can mix the sour cream with chopped chives for added flavor if desired.
- 8
Serve
Serve the hot Jo-Jos immediately with the sour cream dipping sauce on the side.