Jo Jo Potatoes

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Most Helpful Positive Review

Jan 24, 2011

The seasoning is amazing, but read a lot complaints about the batter coating. I work at a gas station and we make our own jo jos. One trick that we use is not to use any milk, or eggs or anything before putting it in the flour batter. Soak them in water for a while before you put them in the flour batter and coat them. Then make sure you let them sit in the flour batter for at least 15-20 mins and don't shake the flour off. Toss them into your deep fryer for about 11 mins depending on size. We have HUGE jo jos. They will turn out crunchy and amazing and no milk or eggs required!! :)

—Rhiannon

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Most Helpful Critical Review

Jul 23, 2003

I get the idea of these but they didn't turn out exactly as I had envisioned. They WERE tasty BUT after doing the first "batch" - the flour mix became chunky - which in turn was chunky on the 2nd batch of wedges. Plus, they were a mess to make. The spice mix is VERY good (on the ones that turned out) but as the recipe is written, I'm not sure if they were worth the hassle. Perhaps trying to coat them by placing the spice mix/potatoes in a plastic baggie might work better and be less messy? I'll think about it...

—DREGINEK

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40 Ratings

Jul 22, 2008

I guess my rating doesn't truly reflect this recipe as I tweaked it quite a bit...I didn't want to deep fry the potatoes so I substituted about 2 or 3 TBS Shake N Bake Southern Fried coating mix for the flour, and I used 1/4 tsp. pepper instead of 3/4 tsp. lemon pepper. I microwaved the wedges for 1 minute, then added all the seasonings, and then baked them in the oven on 450 degrees for about 20 min. on a greased cookie sheet with melted butter drizzled on top. They came out perfectly crunchy on the outside and moist on the inside. After reading several reviews where people thought these were lacking in flavour due to the flour, I think the Shake N Bake was a good choice.

—CaraMeg

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Mar 21, 2004

These turned out really good! They were crunchy with an excellent texture. I popped mine in the freezer for a few minutes before frying. The only adjustment I would make would be to omit the lemon pepper and substitute some other kind of spice, but that's just personal preference. They looked and tasted like restaurant quality. I was impressed!

—ILoveMyPug

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Oct 29, 2007

Like past reviewer, DREGINEK; I had a problem with the flour/spice mix becoming chunky. My first batch looked delicious and had some flavor but after that batch they went down hill. I do agree with other past reviews that the seasoning mix should be doubled and the mixture wasn't enough for the 2 potatoes I used. Overall, I get the taste these were supposed to achieve but there has to be another way of getting the batter to stick without chunky results? I used the plastic bag method but seem to think it has more to do with the batter not the method of coating. Maybe next time use milk instead of egg? I may try that next time. Thanks, Wendy. I will be playing around with this recipe.

—Metta Karuna

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Mar 20, 2004

Very enjoyable. If you like your J0-Jo's a little more spicy, add a some black or red pepper. I made mine in a fry daddy for five minutes. To make Jo-Jo's more "tender" bake at 350F for 10 to 15 minutes after frying.

—TEK1959

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Feb 23, 2008

These taste almost exactly like the jo jo potatoes that I used be able to get back home at convenience stores. I've always loved those! The mix was pretty gloppy, even on my first batch, so I will have to think of some other way to mix them together. Otherwise, loved them. I didn't use my fryer--just fried in a bit of oil in a wide frying pan.

—pomplemousse

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Jan 12, 2006

These are great! I will make these all the time. They are sooo easy. I fried them in my deep frier. I always make more flour mixture than called for when frying things, I always seem to need more. I tripled the flour and seasonings and added 1/2 tsp baking powder. For the egg mixture I mixed 2 eggs and 1 cup heavy cream. To cut down on the mess I put the potatoes in the egg mixture and then a couple at a time I would use a fork to transfer them to the flour mixture and then I would shake the bowl side to side until the wedges were coated. Very little mess, easy and sooo good.

—LITTLELADYJONES

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Nutrition

Calories
431 kcal
22%

Carbohydrates
48.7 g
16%

Cholesterol
53 mg
18%

Fat
23.6 g
36%

Fiber
4.2 g
17%

Protein
7.6 g
15%

Sodium
670 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jo Jo Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 431
Calories from Fat: 213

% Daily Value *
Total Fat 23.6g 36 %
Saturated Fat 3.3g 16 %
Cholesterol 53mg 18 %
Sodium 670mg 27 %
Potassium 954mg 27 %
Total Carbohydrates 48.7g 16 %
Dietary Fiber 4.2g 17 %
Protein 7.6g 15 %
** Sugars 2.4g
Vitamin A 2 %
Vitamin C 27 %
Calcium 5 %
Iron 29 %
** Thiamin 32 %
** Niacin 40 %
Vitamin B6 36 %
Magnesium 19 %
Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.