Description
Crispy on the outside and gooey on the inside, these Potato Cheese Sticks are the perfect snack or appetizer. Made from mashed russet potatoes mixed with green onions and sour cream, each bite reveals a melted cheddar cheese center, all coated in a crunchy panko breadcrumb crust. Fried to golden perfection, these sticks combine comforting flavors with irresistible texture, making them a crowd-pleaser for any occasion.
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
- 8 oz cheddar cheese block, cut into strips
Coating
- 1/2 cup flour
- 1 egg, beaten
- 1/2 cup cornstarch
- 1 cup panko breadcrumbs
Frying
- Vegetable oil (for frying)
Instructions
- Prepare the Potatoes: Mash the cooked potatoes in a large bowl, then mix in the chopped green onions, sour cream, salt, and pepper. Mash until mostly smooth, but leave a few small chunks to add texture and character to the mixture.
- Form the Balls: Take a spoonful of the mashed potato mixture and flatten it in your palm. Place a cheddar cheese strip in the center, then wrap the potato mixture around the cheese to form a ball, making sure the cheese is fully enclosed. Repeat until all the 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. Roll each potato ball first in flour, then dip it into the beaten egg, and finally coat it evenly with the cornstarch-panko breadcrumb mix for an extra crispy crust.
- Fry the Potato Cheese Sticks: Heat vegetable oil in a deep fryer or large pot to 350°F (180°C). Fry the potato balls in batches for about 3 minutes until they turn golden brown and crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the potato cheese sticks hot so the cheese remains gooey inside. Enjoy them as a snack or appetizer with your favorite dipping sauce if desired.
Notes
- Make sure the potatoes are fully cooled before mashing to prevent the cheese from melting too early when forming balls.
- You can substitute cheddar with other cheeses like mozzarella or gouda for different flavor profiles.
- For extra crispiness, chill the formed potato balls for 30 minutes before coating and frying.
- Use a thermometer to maintain the oil temperature at 350°F for even frying and to avoid greasy sticks.
- Leftover potato cheese sticks can be reheated in an oven to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
