Potato Cheese Sticks: A Crispy and Cheesy Treat

Table of Contents

Components:

Regarding the Potato Blend:

Two large russet potatoes (450 g or roughly 1 pound)
One cup (100 grams) of shredded cheddar cheese, or any other type of cheese
Grated Parmesan cheese, ¼ cup (30 g)
One large egg (30 g) ¼ cup All-purpose flour
Half a teaspoon (2.5 grams) powdered garlic
Half a teaspoon (2.5 grams) powdered onion
One teaspoon (5 g) of optional dried parsley
To taste, add salt and black pepper.

Regarding the Coating:

One cup of all-purpose flour (100 grams)
2 cups (200 g) panko breadcrumbs (or ordinary breadcrumbs) and 2 big eggs, beaten

Regarding Frying:

Oil made from vegetables for frying

Getting ready:

Prepare the potatoes:

Cut the russet potatoes into cubes after peeling them. In a big pot of salted water, bring them to a boil for 15 to 20 minutes, or until they are cooked.
Drain the potatoes and put them back in the pot to mash them. Smoothly mash the potatoes. Allow them to cool a little.

2. Prepare the mixture of potatoes:
Mix the ingredients:
Combine the mashed potatoes, egg, flour, dried parsley (if using), salt, black pepper, onion powder, cheddar cheese shreds, and grated Parmesan cheese in a big bowl.
Create the Sticks: Using little amounts of the mixture, form the sticks into sticks that are roughly 3–4 inches long and ½ inch thick. Arrange the formed sticks on a parchment paper-lined baking sheet.

3. Coat the sticks of potato:
Set up the coating stations:
Arrange three shallow dishes: one with panko breadcrumbs, one with flour, and one with beaten eggs.
Coat the Sticks: Make sure to completely coat each potato stick by dipping it in the flour. Coat it completely with the panko breadcrumbs after dipping it into the beaten eggs. on ensure that the breadcrumbs attach on the sticks, press them firmly.

4. Fry the sticks of potato:
Heat the Oil: Place one inch of vegetable oil in a large skillet and heat it to medium heat. Drop a tiny piece of bread into the oil to see if it’s hot enough. The oil is ready if it bubbles and sizzles.
Fry the sticks.
Avoid packing the skillet too full as you fry the breaded potato sticks in batches. They should be crispy and golden brown after 2 to 3 minutes of cooking on each side. To drain extra oil, move the sticks to a paper towel-lined plate using a slotted spoon.

5. Present and Savor:
Serve Warm: Accompany the warm potato cheese sticks with your preferred ranch, marinara, or spicy ketchup dipping sauces.

Success Advice:

Steer clear of crowding: To guarantee that the potato sticks cook evenly and crisp up, fry them in batches.
Make Ahead: Before frying, the potato sticks can be prepared and frozen. Fry them straight out of the freezer to cook from frozen, allowing a further minute or two for frying.
Seasoning: Taste and adjust the amount of seasoning in the potato mixture. For added taste, feel free to add herbs or spices.

In conclusion
A cheesy and crunchy dessert that works well for any occasion are potato cheese sticks. These sticks are guaranteed to be a success with everyone because of their crispy outside and gooey, cheese-filled within. They provide a delightful combination of flavors and textures that are difficult to resist, whether you’re serving them as an appetizer or eating them as a snack. Savor every bite of these mouthwatering Potato Cheese Sticks with your preferred dips!