🧾 Ingredients
For the potato mixture:
-
2 large potatoes (about 1 lb / 450g), peeled and boiled
-
½ cup shredded mozzarella (or cheddar, or a mix)
-
2 tbsp grated Parmesan (optional, for flavor)
-
2 tbsp cornstarch (or flour)
-
1 tbsp finely chopped parsley (optional)
-
Salt and black pepper to taste
For coating and frying:
-
½ cup all-purpose flour
-
2 large eggs, beaten
-
1 cup breadcrumbs (regular or panko for extra crunch)
-
Oil for deep frying (vegetable, canola, or sunflower)
👩🍳 Instructions
-
Prepare the potatoes:
-
Boil the peeled potatoes until fork-tender, then drain well.
-
Mash them until smooth (no lumps).
-
Let cool slightly so the cheese doesn’t melt immediately when mixing.
-
-
Make the potato-cheese mixture:
-
Add mozzarella, Parmesan, cornstarch, parsley, salt, and pepper.
-
Mix well until a soft, slightly sticky dough forms.
-
If it’s too soft, add a bit more cornstarch or flour.
-
-
Shape the sticks:
-
Take about 2 tablespoons of the mixture and roll into a stick (about 3–4 inches long).
-
Repeat until all mixture is used.
-
Place sticks on a plate and chill in the fridge for 20–30 minutes — this helps them hold shape during frying.
-
-
Coat the sticks:
-
Roll each stick in flour → dip in beaten egg → coat in breadcrumbs.
-
For extra crispiness, repeat the egg + breadcrumb steps (double coating).
-
-
Fry:
-
Heat oil in a deep pan to 350°F (175°C).
-
Fry the sticks in batches for 2–3 minutes per side or until golden brown.
-
Drain on paper towels.
-
-
Serve:
-
Serve hot with ketchup, garlic mayo, spicy sriracha sauce, or cheese dip.
-
🌿 Tips & Variations
-
Air fryer option: Spray lightly with oil and air fry at 400°F (200°C) for 8–10 minutes, turning halfway through.
-
Add minced jalapeños or paprika to the potato mix for a spicy kick.
-
Try using string cheese sticks inside for an extra melty center (wrap the potato mixture around them).
Would you like me to include a quick cheese dipping sauce recipe to go with them?
