Description
Golden and crispy on the outside, soft and savory on the inside, these potato cheese sticks are filled with melty cheddar and brightened by green onions—an irresistible snack or appetizer.
Ingredients
- 3 russet potatoes (cooked and cubed)
- ¼ cup diced green onions
- ½ cup sour cream
- 1 block (about 200 g) cheddar cheese, cut into strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup cornstarch
- Flour (for dredging)
- 1 egg, beaten
- 100 g panko breadcrumbs
- Vegetable oil (for frying)
Instructions
- Mash the cubed potatoes with green onions, sour cream, salt, and pepper until mostly smooth with some texture.
- Cut the cheddar into ¼″ thick strips.
- Scoop and flatten a spoonful of potato mixture, place a cheese strip in the center, then wrap and seal.
- Prepare a dredging station with flour, beaten egg, and a mix of cornstarch and panko breadcrumbs.
- Roll each stick in flour, dip in egg, then coat with the cornstarch-panko mix.
- Heat 2 inches of vegetable oil in a deep pot to 350 °F (180 °C).
- Fry the sticks in batches for about 3 minutes until golden and crispy.
- Drain on paper towels and season lightly with salt while hot.
- Optional: For baking, preheat oven to 400 °F (200 °C), place sticks on parchment-lined sheet, drizzle with olive oil, and bake for 15–20 minutes.
Notes
- Use mozzarella or pepper jack for different cheese profiles.
- Add jalapeños, herbs, or mushrooms for variety.
- Bake or air fry for a lighter version.
- Store leftovers in the fridge for up to 2 days.
- Freeze uncooked sticks and fry/bake directly from frozen.
Nutrition
- Serving Size: 2 sticks
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
