Crispy Potato Cheese Sticks Recipe
If you’re craving the ultimate crispy, cheesy appetizer, these Potato Cheese Sticks are the perfect snack! Made with creamy mashed potatoes, sharp cheddar cheese, and a golden panko coating, these fried potato sticks with melted cheese are a family-favorite comfort food. Serve them as a party appetizer, game-day snack, or side dish, and watch them disappear in minutes!
Ingredients:
For the Potato Mixture:
3 russet potatoes, cooked and cubed
½ cup sour cream
¼ cup green onion, diced
1 teaspoon salt
½ teaspoon black pepper
For the Cheese Filling:
1 block cheddar cheese, cut into strips
For the Crispy Coating:
Flour (for coating)
1 egg, beaten
⅔ cup cornstarch
100 g panko breadcrumbs
For Frying:
1 liter vegetable oil (or canola/peanut oil)
Directions:
1. Prepare the Potato Mixture
Mash together cooked potatoes, sour cream, green onion, salt, and pepper.
Leave a few small potato chunks for extra texture.
2. Shape the Cheese Sticks
Cut cheddar cheese into thin strips.
Take a spoonful of potato mixture, flatten in your hand, place cheese inside, and wrap until fully covered.
Form into sticks or balls.
3. Coat for Extra Crispiness
Roll each stick in flour, dip in egg, then coat with cornstarch + panko breadcrumbs.
4. Fry Until Golden & Crispy
Heat oil to 180°C (350°F).
Fry cheese sticks for 3 minutes until golden brown.
Drain on paper towels and season with salt.
Optional Baking Method
Preheat oven to 200°C (400°F).
Place coated potato sticks on a parchment-lined baking sheet, drizzle with olive oil, and bake for 15 minutes until crispy.
Serving Ideas & Tips
Best served hot with ketchup, ranch, or spicy mayo dipping sauce.
Refrigerate sticks for 30 minutes before frying for a firmer texture.
Try with mozzarella, pepper jack, or string cheese for variety.
Double coat for an extra crunchy crust.
Why You’ll Love This Potato Cheese Sticks Recipe
Easy to make with simple ingredients
Perfect cheesy comfort food for kids and adults
Great as a party appetizer, snack, or side dish
Can be fried or baked for a lighter version