Description
Crispy on the outside and gooey on the inside, these Potato Cheese Sticks feature mashed russet potatoes mixed with green onions and sour cream, wrapped around cheddar cheese strips, then coated and deep-fried to perfection. A delicious appetizer or snack that’s perfect for cheese lovers and potato enthusiasts alike.
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
Cheese 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 russet potatoes in a large bowl until mostly smooth, leaving a few chunks for texture. Mix in the chopped green onions, sour cream, salt, and pepper until well combined.
- 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, then carefully wrap the potato mixture around the cheese to form a ball, ensuring the cheese is fully enclosed. Repeat with all 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 combined. This three-step coating ensures a crispy exterior.
- Coat the Potato Cheese Sticks: Roll each potato ball first in the flour, then dip it into the beaten egg, and finally coat it thoroughly with the cornstarch and panko breadcrumb mixture. Make sure each ball is evenly coated for the best texture.
- Fry the Potato Cheese Sticks: Heat vegetable oil in a deep fryer or large pot to 350°F (180°C). Fry the coated potato balls in batches for about 3 minutes, or until they are golden brown and crispy on the outside. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the Potato Cheese Sticks hot to enjoy the crispy crust and gooey melted cheddar inside. Perfect as an appetizer or snack for gatherings.
Notes
- Make sure the cheese strips are well enclosed by the potato mixture to prevent cheese from leaking during frying.
- Maintain the oil temperature at 350°F for even frying and to avoid greasy sticks.
- You can use any firm cheese that melts well, such as mozzarella or Monterey Jack, as an alternative to cheddar.
- For a gluten-free version, substitute panko breadcrumbs and flour with gluten-free alternatives.
- Serve immediately for best texture, as the coating can become soggy if left too long.
