Let’s be honest here- it ain’t the pizza that’s the best part of Shakey’s menu- it’s the mojos. These spuds are iconic, a trademarked specialty of the international chain, that has helped cement their status worldwide as a reliable place to dine. Recreating these mojos at home was always incredibly difficult- how do they get their distinct flavor? How does the breading get a crispy coating that gets delightfully soggy in parts? Finally, we’ve decided to hack these golden potatoes, to get the answer everyone’s been looking for, and in our experiments, found flavor and texture that’s identical to the real thing.
We were definitely comprehensive on this one, experimenting on virtually every supermarket breading in our test kitchen, until we achieved the right consistency. You can tell some coatings were thinner than others, others less golden, and upon trying them, others didn’t have the same garlicky, savory kick to them. After a few tests, we found that Ferna breading mix was the definite winner, a breading so similar to the one on the mojos, that we were convinced the Philippine branches use their mix.
What makes mojos even better are the classic Garlic and Ceasar dips that come with every serving, and when hunting down a recipe, we came across the Lady’s Choice salad dressings that we are certain Shakey’s uses. For their Zesty Caesar, they use Lady’s Choice Classic Caesar, and their Garlic Ranch is definitely Lady’s Choice Ranch Dressing. If you’ve always been a fan of these classic deep-fried spuds, then you’ll be more than satisfied with this recipe. We think this might be our best hack yet.
Food Hack: Shakey’s Mojo’s & Dip
Total Time: 30 minutes
Yield: 4 servings
- 4 potatoes, sliced into 1/4” rounds
- 2 packs Ferna all-purpose breading mix
- 2 eggs
- 1/4 cup water
- cooking oil, for deep frying
- Lady’s Choice Caesar or ranch dressing
- In a bowl, whisk together eggs and water. Set aside.
- Clean potatoes and slice into 1/4” round, then put them straight into the egg-water mixture to soak.
- Heat oil until 350 degrees F.
- Coat potato slices with breading and deep fry in batches for 3-4 minutes. Drain in kitchen towel after to absorb excess oil.
- Transfer to serving plate and serve with either Caesar or ranch dressing.