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Crispy Round Jojos

Crispy Round Jojos

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 cups flour
1 pkg Taco Bell Taco Seasoning
1 Tbsp garlic salt
1 Tbsp paprika
1 egg
1 1/2 cups milk
4 medium -sized potatoes
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Let's Make It
1
Dry ingredients: place the flour, Taco Bell Taco Seasoning, garlic salt and paprika in a gallon-sized Ziploc bag. Seal the bag and shake up to mix ingredients.
2
In a bowl, combine egg and milk. Whisk together gently. Set aside. Put about 1/2 the taco seasoning mixture in a medium-sized bowl. (Save the rest of the mixture for the next time.)
3
Preheat deep fryer to 350 degrees F.
4
Wash potatoes, leave the skins on and cut ends off. Slice into 1/8 inch rounds (thin is the key to the crispy texture). Dip the potato rounds in the milk mixture, then dredge in the taco seasoning mixture.
5
Fry 8 to 10 potato rounds at a time, depending on your fryer size - don't overcrowd the fryer. Cook 4 to 5 minutes, until the crispy round Jojos float to the top of the fryer.
6
Place on paper-towel lined plate while cooking up the rest of the potatoes. Serve hot - best with ketchup or ranch dip!
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