These crispy potato cheese sticks are a tasty treat that everyone will love! They’re made from fresh potatoes and gooey cheese, perfect for snacking or sharing at parties.
Honestly, who can resist that melty cheese in every bite? I like to dip them in ketchup or ranch sauce, and they always disappear fast—so be ready! 😄
I find these are super fun to make, especially when I’m with friends. Just shred, mix, shape, and fry—it’s a great way to enjoy some quality time while cooking up something yummy!
Key Ingredients & Substitutions
Potatoes: I recommend using russet potatoes as they are starchy and give a nice fluffy texture. If you’re looking for a healthier alternative, you can use sweet potatoes for a different flavor.
Cheese: Shredded mozzarella is perfect for that gooey inside, but feel free to mix in cheddar or gouda for a stronger flavor. If you’re dairy-free, try using vegan cheese that’s suitable for melting!
Breadcrumbs: Panko leads to a lighter, crunchier texture. If you don’t have panko, regular breadcrumbs work too. For a gluten-free option, use crushed rice crackers or gluten-free breadcrumbs.
Herbs and Spices: The garlic powder and herbs bring great flavor, but you can skip them if you prefer plain. You might also enjoy adding a dash of cayenne for a little heat!
What’s the Best Way to Get Crispy Cheese Sticks?
Getting that perfect crunch requires a few key steps. Make sure your oil is hot enough, but not smoking, before frying. If the oil isn’t hot enough, the sticks will absorb too much oil and become soggy.
- Use a thermometer to check the oil temperature (around 350°F or 175°C is ideal).
- Fry in small batches to avoid overcrowding the pan. This helps maintain the temperature of the oil.
- Let the sticks rest on paper towels after frying so they stay crispy and not oily.
Try to eat them while hot for the best flavor and texture. Enjoy snacking!
Crispy Homemade Potato Cheese Sticks
Ingredients You’ll Need:
For the Potato Mixture:
- 3 medium-sized potatoes (russet or starchy variety)
- 1 cup shredded mozzarella cheese (or cheese of your choice)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cornstarch or all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried herbs like parsley or oregano (optional)
For Coating and Frying:
- 2 large eggs
- 1 cup breadcrumbs (panko or regular)
- Vegetable oil for frying
For Serving:
- Tomato ketchup or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 40 minutes to prepare and cook. You’ll spend around 15-20 minutes boiling and mashing the potatoes, and then another 15-20 minutes frying up the sticks to that perfect crispy finish. Easy and so worth the wait!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling the potatoes and cutting them into chunks. Boil them in a pot of salted water until they are tender but not falling apart—this should take about 15-20 minutes. You can test them by poking with a fork; they should be soft enough to mash.
2. Mash and Mix:
Once the potatoes are done, drain them thoroughly. Mash them while they’re still warm until you have a nice smooth consistency—no lumps allowed! Next, add the cornstarch or flour, salt, black pepper, garlic powder, and any dried herbs you’d like. Mix until everything is well combined.
3. Shape the Sticks:
Let the potato mixture cool slightly until you can handle it comfortably. Then, scoop some out and shape it into finger-sized sticks, about 3-4 inches long and 1 inch thick. If you want, you can insert a piece of shredded mozzarella cheese inside each stick, shaping the potato around it to enclose the cheese.
4. Prepare for Coating:
In one bowl, beat the two large eggs thoroughly. In another bowl, pour in the breadcrumbs. This will be your dipping station for coating the sticks.
5. Coat the Sticks:
Take each potato cheese stick and dip it first into the beaten eggs, ensuring it’s fully coated. Then, roll it in the breadcrumbs until it’s evenly covered. If you want an extra crispy texture, you can repeat this process—dipping back into the egg and breadcrumbs again.
6. Fry the Sticks:
In a frying pan, heat enough vegetable oil over medium-high heat to cover the sticks halfway. Once the oil is hot (you can test it by dropping in a breadcrumb and seeing if it sizzles), carefully fry the sticks in small batches. Turn them occasionally so they brown evenly, which should take about 3-5 minutes.
7. Drain and Serve:
Once your sticks are golden brown and crispy, remove them from the oil using a slotted spoon and let them drain on a paper towel. This will help keep them crispy by removing excess oil. Serve them hot alongside ketchup or your favorite dipping sauce, and enjoy the cheesy, crunchy goodness!
Can I Use Other Types of Cheese?
Absolutely! While mozzarella gives a great melt, you can mix it with cheddar, gouda, or even pepper jack for added flavor. Just ensure the cheese melts well when fried!
What If My Potato Mixture Is Too Wet?
If your mixture seems too wet, you can add a little more cornstarch or flour to help it hold together better when shaping. Just a tablespoon at a time until you reach the right consistency.
How Do I Store Leftovers?
Store any leftover potato cheese sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in the oven at 350°F (175°C) until heated through for the best crispiness.
Can I Make These Ahead of Time?
Yes! You can prepare the sticks up to the frying step, then refrigerate them. When you’re ready, just fry them fresh. They can also be frozen; just freeze them in a single layer before transferring to a container or bag. Fry directly from the freezer when you’re ready to enjoy!
