LIVE
Rating: 4.4 stars
55 Ratings
  • 5 star values: 29
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

These are great and you can change the combination of spices to a Mexican flavoring and serve with a nacho cheese dip.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt.

    Advertisement
  • Dip potato wedges in egg, then in spice mixture.

  • Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Editor's Note

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

431 calories; protein 7.6g; carbohydrates 48.7g; fat 23.6g; cholesterol 46.5mg; sodium 670.5mg. Full Nutrition
Advertisement

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/24/2011
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!! :) Read More
(275)

Most helpful critical review

Rating: 3 stars
07/23/2003
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... Read More
(23)
55 Ratings
  • 5 star values: 29
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/24/2011
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!! :) Read More
(275)
Rating: 4 stars
07/22/2008
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. Read More
(78)
Rating: 5 stars
03/21/2004
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! Read More
(39)
Advertisement
Rating: 3 stars
07/23/2003
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... Read More
(23)
Rating: 5 stars
03/20/2004
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. Read More
(14)
Rating: 3 stars
10/29/2007
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. Read More
(14)
Advertisement
Rating: 5 stars
01/12/2006
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. Read More
(11)
Rating: 4 stars
02/23/2008
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. Read More
(10)
Rating: 5 stars
06/27/2012
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!!! Read More
(10)