Description
These melt-in-your-mouth potato cheese sticks are a perfect snack that combines creamy mashed potatoes with a gooey cheese center, encased in a crispy, crunchy coating. Ideal for parties or casual snacking, they deliver a delightful blend of textures and flavors with a touch of bacon and green onion for an extra burst of savoriness.
Ingredients
Scale
Potato Mixture
- 3 medium russet potatoes, cooked and cubed
- 0.25 cup bacon, diced
- 0.25 cup green onion, diced
- 0.5 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon pepper
Coating
- As needed flour, for light dusting
- 1 large egg, beaten
- 0.67 cup cornstarch
- 100 grams panko breadcrumbs
Frying and Baking
- 1 litre vegetable or canola oil, for deep frying
- As needed olive oil, for baking
- Cheddar cheese, cut into strips about ¼ inch thick (quantity estimated around 200 grams)
Instructions
- Prepare the Potato Mixture: In a large bowl, combine the cooked and cubed russet potatoes, diced bacon, diced green onions, sour cream, salt, and pepper. Use a potato masher or fork to mash the mixture until mostly smooth with a few small chunks remaining for texture.
- Prepare Cheese Strips: Carefully cut a block of cheddar cheese into strips about ¼ inch thick to insert inside the potato sticks.
- Form Potato Cheese Sticks: Take a spoonful of the potato mixture and flatten it in your palm. Place a cheese strip in the center and wrap the potato around it tightly, forming a ball or stick shape that encloses the cheese.
- Set Up Coating Stations: Prepare three bowls – one with flour for dusting, one with the beaten egg, and one with a mixture of cornstarch and panko breadcrumbs for the crispy coat.
- Coat the Sticks: Roll each potato cheese stick in flour, then dip in the beaten egg, and finally coat thoroughly with the cornstarch and panko breadcrumb mixture.
- Heat Oil for Frying: Pour vegetable or canola oil into a deep fryer or a large pot, ensuring the oil is at least 2 inches deep. Heat the oil to 350°F (180°C) for optimal frying temperature.
- Fry the Potato Cheese Sticks: Carefully place the coated sticks into the hot oil using tongs. Fry for about 3 minutes until they turn golden brown and crispy on the outside.
- Drain Excess Oil: Remove the sticks with a slotted spoon and place them on a plate lined with paper towels to drain off any excess oil. Lightly sprinkle with salt while still hot.
- Optional Baking Method: If you prefer baking over frying, preheat your oven to 400°F (200°C). Place the coated potato cheese sticks on a baking sheet, drizzle lightly with olive oil, and bake for approximately 15 minutes until the cheese melts and the coating is crisp.
- Serve and Cool: Allow the potato cheese sticks to cool for a few minutes before serving to avoid burning from hot cheese inside.
Notes
- Use russet potatoes for the best fluffy texture that binds well.
- Ensure oil is at the correct temperature (350°F/180°C) to avoid greasy or undercooked sticks.
- Cheese can be substituted with mozzarella or other semi-hard cheeses for different flavors.
- For vegetarian option, omit bacon or substitute with vegetarian bacon.
- If baking, flipping the sticks halfway through can help achieve even crispiness.
- Adjust seasoning to taste before forming the sticks.
