Potato Cheese Sticks Crispy (Print Version)
# Ingredients:
→ Main
01 -
3 large russet potatoes, peeled and cut into sticks
02 -
1 cup (100 grams) shredded mozzarella cheese
→ Breading
03 -
1/2 cup (60 grams) all-purpose flour
04 -
2 large eggs, beaten
05 -
1/2 cup (30 grams) panko breadcrumbs
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon smoked paprika
09 -
Salt and freshly ground black pepper, to taste
→ Frying
10 -
Vegetable oil, for deep frying
→ Garnish
11 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Add the peeled and cut potato sticks to a large pot of water with a pinch of salt. Bring to a boil and cook for 5–7 minutes until just tender but still firm. Drain completely and allow the potatoes to cool.
02 -
In three bowls, set out flour in the first, beaten eggs in the second, and combine the panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper in the third.
03 -
Coat each cooled potato stick first in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the seasoned panko mixture, pressing gently to ensure an even layer. Repeat for all sticks.
04 -
Make a small slit along each breaded stick and carefully insert approximately 1 tablespoon of shredded mozzarella. Gently seal the edges to keep the cheese secure.
05 -
Heat 5 cm of vegetable oil in a deep skillet or large frying pan over medium-high heat. When the oil is hot and a breadcrumb sizzles upon contact, add a few sticks without overcrowding. Fry for 3–4 minutes per side, turning until golden brown and crisp.
06 -
Remove fried sticks with a slotted spoon and drain on a plate lined with paper towels.
07 -
Garnish with freshly chopped parsley if desired. Serve hot with ketchup, ranch, or garlic aioli.
# Notes:
01 -
Ensure potatoes are completely cool before breading to help them maintain structure during frying.
02 -
Use a thermometer to monitor oil temperature—ideal frying is at 180°C to ensure maximum crispness.