Description
Crispy and cheesy Potato Cheese Sticks made with mashed russet potatoes, mozzarella, and Parmesan, seasoned with spices, coated in breadcrumbs, and fried to golden perfection. A delicious appetizer perfect for parties and snack time.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes, peeled and boiled
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
For Frying
- Vegetable oil (about 2 inches for frying)
Instructions
- Prepare the Potato Mixture: Mash the boiled potatoes in a large bowl until smooth. Mix in the shredded mozzarella, Parmesan, garlic powder, onion powder, paprika, salt, black pepper, and parsley if using. Stir thoroughly until the mixture is evenly combined and holds together well.
- Shape the Sticks: Form the potato mixture into stick-like logs approximately 3 inches long. Place the formed sticks on a tray and refrigerate for 20 minutes to firm them up for easier breading and frying.
- Set Up Breading Station: Arrange three bowls: one with the all-purpose flour, one with the beaten eggs, and one with the breadcrumbs. This setup will allow for efficient coating of the sticks.
- Bread the Sticks: Roll each potato stick first in the flour to lightly coat, then dip into the beaten eggs ensuring an even layer, and finally coat thoroughly with breadcrumbs. Place the breaded sticks on a plate or tray ready for frying.
- Fry the Sticks: Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat. Fry the coated sticks in batches for about 2–3 minutes on each side until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
- Drain and Serve: Remove the fried sticks with a slotted spoon and place on paper towels to drain excess oil. Serve hot for the best taste and texture.
Notes
- You can freeze the formed and breaded sticks for up to a month. Fry them straight from frozen, adding an extra minute or two to the cooking time.
- For a spicier twist, add a pinch of cayenne pepper to the potato cheese mixture before shaping.
