Description
These crispy Potato Cheese Sticks are a perfect snack or appetizer made from mashed russet potatoes mixed with green onions and sour cream, filled with gooey cheddar cheese, and coated in a crunchy panko breadcrumb crust before being deep fried to golden perfection.
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 but still slightly chunky. Mix in the chopped green onions, sour cream, salt, and pepper until well combined.
- Form the Balls: Take a spoonful of the potato mixture and flatten it in your palm. Place a strip of cheddar cheese in the center, then wrap the potato mixture completely around the cheese to form a ball. Repeat until all mixture and cheese strips are used.
- 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. Coat each potato ball first in flour, then dip it into the beaten egg, and finally roll it in the cornstarch-panko mixture until evenly coated.
- 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 turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the potato cheese sticks hot for the best gooey cheese experience and enjoy this delicious crispy snack.
Notes
- Ensure the oil is at the correct temperature before frying to prevent the sticks from absorbing too much oil.
- You can substitute cheddar cheese with mozzarella for a different flavor and stretchier cheese pull.
- For a spicier version, add some chili powder or paprika to the potato mixture.
- Use russet potatoes for best texture; waxy potatoes may not yield the same fluffiness.
- Make sure the cheese strips are fully enclosed to avoid cheese leaking during frying.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
