I routinely host events. My visitors anticipate new, truly showstopping creations from me at all times! Here is what I just finished. Just before serving, garnish with whipped cream.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- ½ cup all-purpose flour
- ¾ teaspoon lemon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon celery salt
- ¼ teaspoon seasoning salt
- 1 large egg, beaten
- 4 potatoes, unpeeled and cut into 1/2-inch-thick wedges
- vegetable oil as needed, for frying
Instructions
- Combine flour, lemon pepper, garlic powder, onion powder, celery salt, and seasoning salt in a shallow bowl. Place beaten egg in a second shallow bowl.
- Dip potato wedges in beaten egg, then press in flour mixture to coat.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- Working in batches, fry potatoes in hot oil until golden brown, 5 to 7 minutes. Drain briefly on paper towels. Serve hot.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 1269 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 380 mg |
| Sugars | 3 g |
| Fat | 114 g |
| Unsaturated Fat | 0 g |
Reviews
Very light and crisp. Tastes wonderful.
This is delicious. The only thing i changed was soaking the potatoes for 30 mins and drying the potatoes.
This is an absolutely amazing recipe. I cooked them a little longer though. 12 mins seemed perfect.
I love this recipe. I make it a lot. Better than any jojo you get in a deli case 🙂
It didn’t come out the way I thought it would, but my family enjoyed it.
Better than the ones you buy at the store. Exceeded my expectations and I think are as good if not better than the ones you buy at Walmart. Cmon….admit it…..Walmart does have good fried foods.
I added a lot of seasonings and cooked it for 7 minutes and it came out amazing!
Extremely good. A new family favorite.
Very good starting point. Tried it as recipe states for spices during first use. I left out the milk and egg and soaked the wedges in water and sugar mixture for 30 minutes prior to cooking. I am making them again tonight after my wife only had one cause the kids ate them all. SHE ASKED for more!
I can’t give a 5 because after reading reviews I took the advice to skip the egg, soak in cold water for 20 mins . added extra spices and used a baggie to coat and let them set in the flour for 20 mins then deep fried … I LOVED THEM… PS: made again and tried “baking” @400 and even though I sprayed 2 or 3 times with cooking spray oil the flour mixture stayed pretty floury…. not nearly as good as deep fried
made this like reviewer rihannon suggested with more seasoning. They turned out wonderful. Only gave four stars since I didn’t follow the recipe as is.
So easy and quick to make. Tasty snack or side dish
I am rating this five stars for flavor. They are amazing! I followed one of the reviews and soaked the potatoes in water and then let them sit in the flour mixture for a while. No egg. I do keep the seasoning and all that the way it’s listed in the recipe. Just no egg. So I think I can give this recipe five stars, since I didn’t really alter it. Anyway, these are excellent and we all love them!
Made some changes, but other than that I really like this recipe. I omitted the lemon pepper and put regular black pepper. I doubled the seasoning salt. I didn’t put the egg either. I took someone elses suggestion by soaking the potatoes in water and leaving them in the flour mixture for several minutes and it worked like a charm. I have been searching EVERYWHERE for the JoJo’s I remember getting at a convenience store when I was a child. These are pretty much it. I also made Uncle Dans Ranch Dressing to go with them. VERY YUMMY!!!
These turned out great! I followed other suggestions and soaked the wedges in water for a half hour first and omitted the egg. I also needed to increase the yield so I used 2 cups flour, 2 tsp garlic powder, 1 1/2 tsp lemon pepper, 1 tsp cayenne pepper, 1 tsp celery salt, 2 tsp onion powder, 1 tsp seasoning salt. They turned out great!
Very good recipe, will be doing again soon! The only thing I would do differently is add ALOT more of the spices. My first batch I did this way was the bland one, the second one I added probably double to triple the spice amounts and they turned out perfect. I also added a bit of ceyenne pepper for the subtle spice that most deli potatoes have.
in testing, this would be better remove the shallow dish method and use a baggie, substitute papirika for the lemon pepper, add garlic and some dried chilis to enhance the flavour. serve with a cooling ranch sauce
EXCELLENT RECIPE! The taste was very good but not overwhelming. For the people that said the flour got lumpy, that happens when you get too much egg in your flour. Keep one fork for tossing the potatoes in the egg, (1 or 2 at a time) make sure you drip some egg off as you toss them into the flour.
Alot of work and mess for something that turned out tasteless and had an uneven texture. I make oven-fried fries using the microwave, oven and other ingredients that turns out much better. Thanks anyway.
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!! 🙂
These wee pretty good. The only thing I did differently was that I used just a bit more flour and added the spices w/o measuring-just because I like intense flavor :-). This recipe is definatley a keeper! Thank you.