Description
Crispy Hungarian Potato Cheese Sticks are a delicious snack made from boiled potatoes mixed with cheese and spices, shaped into sticks, and fried until golden and crispy. Perfect for serving warm with sour cream or your favorite dipping sauce, they offer a comforting snack or appetizer with a perfect balance of creamy potato and melted cheese inside a crunchy exterior.
Ingredients
Scale
Potato Dough
- 500g potatoes (about 3 medium), peeled and cubed
- 100g all-purpose flour (plus more if needed)
- 100g grated cheese (Gouda, cheddar, or any semi-hard cheese)
- 1 large egg
- 1 tsp salt
- ½ tsp ground black pepper
- Optional: ¼ tsp paprika or garlic powder
For Frying
- Oil for frying (vegetable or sunflower oil)
Instructions
- Boil Potatoes: Place cubed potatoes in salted cold water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain the potatoes and let them cool slightly to make them easier to handle.
- Make the Dough: Mash the boiled potatoes until smooth. In a mixing bowl, combine the mashed potatoes with grated cheese, flour, egg, salt, black pepper, and optional paprika or garlic powder. Mix everything thoroughly until a soft dough forms. If the mixture feels too sticky, add a little more flour to achieve the right consistency.
- Shape the Sticks: Lightly flour a clean surface and roll the dough out to approximately ½ inch thickness. Cut the dough into sticks about 1 inch wide and 3 to 4 inches long, or shape them by hand into sticks.
- Heat Oil: In a deep skillet or frying pan, heat vegetable or sunflower oil over medium-high heat. Test the oil temperature by dropping a small piece of dough into the oil; it should sizzle immediately, indicating the oil is ready.
- Fry Until Golden: Fry the potato cheese sticks in batches to avoid overcrowding, cooking each side for 2 to 3 minutes or until they turn golden brown and crispy. Remove the fried sticks and drain them on paper towels or a wire rack to remove excess oil.
- Serve: Serve the crispy Hungarian potato cheese sticks warm, accompanied by sour cream, tzatziki, or a tomato-based dipping sauce for a flavorful snack or appetizer.
Notes
- Make sure potatoes are well drained before mashing to avoid soggy dough.
- Adjust flour quantity as needed to get the right dough consistency; it should be soft but not sticky.
- Use semi-hard cheeses like Gouda or cheddar for best melting properties.
- Do not overcrowd the frying pan to maintain oil temperature and ensure crispiness.
- For a lighter option, bake sticks at 200°C (400°F) for 20 minutes, turning halfway.
- Serve immediately for best texture; they may lose crispness if left to sit.
