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Process Flow Chart

This document provides instructions for making onion rings and potato mojos in 3 steps: 1. Prepare the ingredients by slicing onions and potatoes, soaking them in eggs or water, and coating them in flour and breadcrumbs for onion rings or seasoning for potato mojos. 2. Fry the coated onion rings and potato slices in hot oil until golden brown. 3. Remove from oil, season further if desired, and serve hot with dipping sauces.

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Julie Anne Baldoza Laurel
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316 views3 pages

Process Flow Chart

This document provides instructions for making onion rings and potato mojos in 3 steps: 1. Prepare the ingredients by slicing onions and potatoes, soaking them in eggs or water, and coating them in flour and breadcrumbs for onion rings or seasoning for potato mojos. 2. Fry the coated onion rings and potato slices in hot oil until golden brown. 3. Remove from oil, season further if desired, and serve hot with dipping sauces.

Uploaded by

Julie Anne Baldoza Laurel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Process flow chart

ingridients:Large onions
Eggs
All-purpose flour
Breadcrumbs
Salt and pepper
Oil
Cheese

Peel and slice onions into rings, approximately 1/2 inch wide, and
separate them in a bowl.

Crack at least three eggs and fully immerse the onion


rings in the beaten eggs, allowing them to soak for 2-3
minutes. In separate bowls, mix flour, bread crumbs, salt,
pepper, and optional spices.

Take each soaked onion ring, allowing excess egg to drip


off, and coat thoroughly in the flour mixture, ensuring an
even coating.

Place the coated rings on a wire rack or plate, letting


them rest for 10-15 minutes to enhance coating
adherence. Heat boil to 375°F (190°C) in a deep fryer or
heavy-bottomed pan.

Carefully fry a few coated onion rings at a time,


approximately 2-3 minutes per side, until golden brown.

Use a slotted spoon to remove rings from the oil,


legend:
drainingexcess oil on paper towels.

raw materials/ingridients

process?cooking
While hot, season with additional salt or desired
spices Serve immediately for a delightful, crispy
experience, perfect on their own or with your favorite
dipping sauce.
finishing touches/serving
Ingredients: Potatoes
Cooking oil
Salt and pepper
Optional garlic powder, paprika, or your
preferred seasonings
Dipping sauces

Begin by washing and scrubbing the potatoes


thoroughly, leaving the skin on for added texture.

Slice the potatoes into rounds of 1/4 to


1/2 inch thickness, ensuring consistency
for even cooking; adjust thickness
based on your preference, noting that
thinner slices yield crispier Mojos.

Soak the potato slices in cold water for


at least 30 minutes to remove excess
starch, enhancing crispiness, Preheat
cooking oil in a deep fryer or heavy-
bottomed pan to 350-375"F (175-
190°C).

Pat the potato slices dry and season


with salt, pepper, and optional spices,
tossing for an even coating.

Carefully fry the seasoned slices in


batches, avoiding overcrowding, until
golden brown, usually 3-4 minutes per
batch.

Use a slotted spoon to transfer the


Mojos to a paper towel-lined plate to
absorb excess oil.

While still hot, sprinkle additional


seasoning for an extra burst of flavor.

legend:

raw materials/ingridients
Arrange the Potato Mojos on a
serving plate and serve process?cooking
immediately, pairing them with
your favorite dipping sauces for
a delightful experience. finishing touches/serving

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