Potato Cheese Sticks
Crispy, cheesy potato sticks that make for a perfect snack or appetizer, these Potato Cheese Sticks are easy to make and delicious to eat!
Ingredients
For the Filling
- 3 pieces russet potatoes (cooked and cubed) Make sure they are cooked thoroughly.
- ¼ cup bacon (diced) Can be omitted for a vegetarian version.
- ¼ cup green onion (diced)
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon pepper
For the Coating
- 1 block cheddar cheese (cut into strips) Use your favorite cheese for variations.
- ⅔ cup cornstarch
- 100 g panko breadcrumbs
- Flour flour For coating.
- 1 piece egg (beaten)
For Frying
- 1 litre vegetable oil or canola (or peanut) For deep frying.
Instructions
Preparation
- In a big bowl, combine the cooked and cubed russet potatoes, diced bacon, diced green onions, sour cream, salt, and pepper.
- Use a potato masher or fork to mash everything together until mostly smooth, leaving some small chunks for texture.
- Cut the cheddar cheese block into strips about ¼ inch thick.
- Take a spoonful of the potato mixture, flatten it in your palm, place cheese in the center, and wrap the potato mixture around it to form a ball.
- Repeat until all potato mixture is used.
Coating
- Set up a coating station with three bowls: one for flour, one for beaten egg, and one for a mixture of cornstarch and panko breadcrumbs.
- Roll each potato stick in flour, dip in beaten egg, and coat with the panko mixture.
Frying or Baking
- Pour oil into a deep fryer or large pot, ensuring it’s at least 2 inches deep, and heat to 350°F (180°C).
- Carefully place the coated potato sticks into the hot oil and fry for about 3 minutes until golden brown and crispy.
- For baking, preheat the oven to 400°F (200°C), place sticks on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with salt, and bake for about 15 minutes.
Notes
These Potato Cheese Sticks can be prepared ahead of time and frozen before frying or baking. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain crispness.