Description
Crispy on the outside and gooey on the inside, these Potato Cheese Sticks combine creamy mashed potatoes with savory cheddar cheese, then are coated in a crunchy breadcrumb crust and deep-fried to golden perfection. A delightful appetizer or snack that’s easy to make and irresistible.
Ingredients
Scale
Potato Mixture
- 4 russet potatoes, cooked and mashed
- 2 green onions, chopped
- 1/4 cup sour cream
- Salt, to taste
- Pepper, to taste
Filling
- 8 oz cheddar cheese block, cut into strips
Coating
- 1/2 cup flour
- 1 egg, beaten
- 1/2 cup cornstarch
- 1 cup panko breadcrumbs
For Frying
- Vegetable oil (for frying)
Instructions
- Prepare the Potatoes: Mash the cooked potatoes in a large bowl. Mix in the chopped green onions, sour cream, salt, and pepper. Mash until mostly smooth but leave a few small chunks for texture.
- Form the Balls: Take a spoonful of the mashed potato mixture and flatten it in your palm. Place a strip of cheddar cheese in the center. Carefully wrap the potato mixture around the cheese strip, forming it into a ball, ensuring the cheese is completely enclosed. Repeat with remaining mixture and cheese strips.
- Prepare the Coating: Set up three separate bowls: one with flour, one with the beaten egg, and one with a mixture of cornstarch and panko breadcrumbs. Dredge each potato ball first in flour, then dip into the beaten egg, and finally roll in the cornstarch and panko breadcrumb mixture until evenly coated.
- Fry the Potato Cheese Sticks: Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 350°F (180°C). Fry the coated potato balls in batches for about 3 minutes each or until golden brown and crispy. Remove them using a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the crispy, cheesy potato sticks hot for the best gooey cheese experience. They make an excellent appetizer or snack.
Notes
- Ensure the cheese is fully enclosed by the potato mixture to prevent it from leaking during frying.
- Maintain the oil temperature at 350°F for even cooking and to avoid greasy coating.
- Use russet potatoes for best texture in mash.
- Allow oil to return to temperature between batches to ensure crispiness.
- Serve immediately for optimal crunch and melted cheese inside.
