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Crispy Potato Cheese Sticks: A Must-Try Recipe Today!

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Crispy Potato Cheese Sticks are a delicious snack made with a creamy potato mixture wrapped around gooey mozzarella cheese, coated in a crunchy panko crust, and fried to perfection.

Ingredients

Scale
  • 680 g potatoes, peeled and cut into chunks
  • 55 g cheddar cheese, finely shredded
  • 30 g cornstarch
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley or chives
  • 170 g low-moisture mozzarella, cut into 12 small sticks
  • 65 g all-purpose flour
  • 2 large eggs, beaten
  • 90 g panko breadcrumbs
  • About 950 ml vegetable, canola, or sunflower oil
  • Marinara sauce for serving
  • Ketchup for serving
  • Garlic mayonnaise or ranch dressing for serving

Instructions

  1. Cook the Potatoes: Place the potatoes in a pot of salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain very well. Return the potatoes to the warm pot and let them steam for about 2 minutes to remove excess moisture. Mash until completely smooth.
  2. Make the Potato Mixture: Add the shredded cheddar, cornstarch, garlic powder, smoked paprika, salt, black pepper, and parsley. Mix until everything is evenly combined and you have a firm, moldable mixture. If the mixture feels too soft or sticky, add another 1–2 tablespoons of cornstarch.
  3. Shape the Cheese Sticks: Take a portion of the potato mixture and flatten it in your palm. Place one mozzarella stick in the center. Carefully wrap the potato mixture completely around the cheese and roll it into a stick about 7–8 cm long. Pinch the ends closed so no cheese is exposed. Repeat with the remaining potato mixture and cheese.
  4. Chill: Place the shaped sticks on a lined tray. Refrigerate for 20–30 minutes. This helps the potato mixture firm up and reduces the chance of the sticks breaking apart while frying.
  5. Coat the Sticks: Prepare three bowls: Flour, Beaten eggs, Panko breadcrumbs. Roll each potato stick in flour, then dip into the beaten egg, and finally coat thoroughly with panko. For an extra-crispy crust, repeat the egg and panko coating once more.
  6. Fry: Heat about 5 cm of oil in a deep frying pan to 175–180°C. Carefully place the sticks into the hot oil in small batches. Fry for about 3–4 minutes, turning occasionally, until golden brown and crispy. Don’t overcrowd the pan, as this can lower the oil temperature and make the sticks greasy.
  7. Drain and Serve: Remove the sticks with a slotted spoon and place them on a wire rack or paper towels to drain. Let them cool for a couple of minutes—the melted cheese inside will be extremely hot. Serve warm with marinara, ketchup, ranch, or garlic mayo.

Notes

  • For a vegetarian option, ensure the cheese used is rennet-free.
  • These sticks can be frozen before frying; just fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
  • Experiment with different cheeses for the filling, such as pepper jack or gouda, for varied flavors.

Nutrition

Find it online: https://tastydelice.com/crispy-potato-cheese-sticks-recipe/