Crispy Potato Cheese Sticks (Printer-Friendly Version)
Golden and crunchy potato sticks with melted cheese inside, seasoned to perfection for a satisfying snack.
# Required Ingredients:
→ Main Ingredients
01 -
4 large russet potatoes, peeled and cut into 1.3 cm thick sticks
02 -
240 ml shredded cheese (cheddar, mozzarella, or a blend)
03 -
60 g all-purpose flour
04 -
2 large eggs, beaten
05 -
100 g panko breadcrumbs
06 -
Salt to taste
07 -
Black pepper to taste
08 -
Vegetable oil, approximately 2.5 cm depth for frying
# Step-by-Step Instructions:
01 -
Peel the russet potatoes and cut into sticks approximately 1.3 cm wide. Rinse thoroughly under cold water to remove excess starch. Optional: soak in cold water for 30 minutes for enhanced crispiness.
02 -
Bring salted water to a boil in a large pot. Add the potato sticks and cook for 5 minutes until slightly tender but not fully cooked. Drain and allow to cool.
03 -
Arrange three shallow bowls: mix flour with salt and pepper in the first, beat eggs in the second, and place breadcrumbs in the third.
04 -
Dredge each potato stick in the flour mixture, shake off excess, dip fully into beaten eggs, then roll thoroughly in breadcrumbs. For extra crunch, double-dip by repeating the egg and breadcrumb coating.
05 -
Heat vegetable oil in a large skillet to medium-high heat (about 180°C). Fry the coated potato sticks in batches for 3 to 4 minutes per side until golden brown and crispy. Use a splatter guard for safety.
06 -
Remove sticks from oil and drain on paper towels to absorb excess oil. Serve immediately with preferred dipping sauces such as marinara or ranch.
# Handy Cooking Tips:
01 -
To maintain oil temperature and achieve optimal crispiness, fry in small batches and do not overcrowd the pan.
02 -
Store leftover sticks in an airtight container refrigerated up to 3 days or freeze uncooked sticks for up to 2 months.
03 -
Reheat frozen or refrigerated sticks in an oven set to 190°C for approximately 10 minutes to restore crispness.