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Potato sticks with cheese

Potato Sticks with Cheese

Golden, crispy, and irresistible — a treat the whole family will love! These potato sticks with cheese make a fantastic snack, and they're best served hot, while the cheese inside is still gooey and oozes out the moment you bite in. The ingredients are cheap and easy to find, and the whole thing comes together with very little fuss.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

600

Hard cheese

100

Breadcrumbs

Egg

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 30 % 10 g

Carbohydrates 52 % 17 g

180 kcal

GI: 76 / 0 / 24

Cooking method

Step 1:

How do you make potato sticks with cheese? Gather your ingredients. Scrub the potatoes well under running water with a brush first. You can use any cheese for this snack, but I prefer the stretchy, melty kinds — mozzarella works great (the low-moisture pizza kind, not fresh in brine).
Step 2:

Boil the potatoes in their skins until tender. To do this, put the clean potatoes in a pot of cold water and set it over medium heat. Bring to a boil, then lower the heat. Cook the potatoes for 25 to 30 minutes, depending on their size. Test for doneness with a sharp knife — it should slide in easily. Drain, let the potatoes cool slightly, then peel them.
Step 3:

Grate the cooled potatoes on the coarse side of a box grater, or simply mash them.
Step 4:

Add salt and pepper to the grated potatoes and mix until evenly combined.
Step 5:

Cut the cheese into small rectangular sticks. Keep them fairly short.
Step 6:

Crack the egg into a bowl. (Wash the egg first — even a shell that looks clean can carry harmful bacteria; use a food-safe wash and a brush.) Beat the egg until smooth.
Step 7:

Take some of the potato mixture and flatten it into a small patty. Place a stick of cheese in the center.
Step 8:

Shape the potato around the cheese to form a stick, sealing it on all sides. The sticks need to be fully sealed with no cracks, or the cheese will melt and leak out through the gaps as they fry.
Step 9:

Dip each stick in the beaten egg, then roll it in breadcrumbs.
Step 10:

Heat the vegetable oil in a skillet over medium heat and fry the potato sticks on all sides until golden brown. Alternatively, pour more oil into a deep saucepan and deep-fry them. Transfer the finished sticks to a plate lined with paper towels to drain off any excess oil.
Step 11:

You end up with golden, crispy sticks with a soft, melty filling inside. Serve them as a snack with any dipping sauce you like. Enjoy!

These make a great snack to go with a cold beer — they disappear fast, like popcorn. For a little kick, roll the cheese sticks in a mix of ground paprika and a pinch of cayenne or hot chili before wrapping them in potato. That extra spice is exactly what you want in a beer snack.
Fry with an oil that has a high smoke point. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with a few exceptions, have low smoke points; they're full of unfiltered particles that scorch quickly. Refined oils hold up much better to heat. Whether you're baking, pan-frying, or grilling, reach for a high-smoke-point oil. Good choices include refined sunflower, olive, and grapeseed oil.
Here's an easy way to tell if the oil in your pan is hot enough: dip in the end of a wooden spoon. If little bubbles gather around it, you're ready to fry.
Any cheese works here — hard, semi-hard, or soft like mozzarella. The main thing is that it tastes good, is good quality with no fillers, and melts well.