Next, stir in the shredded mozzarella and grated Parmesan cheese into the mashed potatoes. The cheese melts beautifully while frying and gives that incredibly gooey texture we all crave. Afterward, add the beaten egg, flour, salt, and pepper, mixing everything until well combined. At this stage, the mixture should hold together nicely. If it feels too sticky, don’t hesitate to sprinkle in a bit more flour.
Now comes the fun part! Grab a small scoop of the potato mixture, forming it into stick shapes roughly the size of your index finger. I find that wetting my hands a little helps with shaping without the mixture sticking too much. Once shaped, you’ll want to coat each stick first in breadcrumbs for that crispy outer layer.
Finally, heat oil in a frying pan or deep fryer over medium heat. Carefully place a few sticks in at a time, frying until golden brown and crispy—about 3-4 minutes on each side. The delightful sizzle and golden color always get me excited as they near perfection.
Pro Tips for Best Results
One of my top tips is to ensure your potatoes are adequately dried after boiling. Excess moisture can make your mixture too watery, leading to soggy sticks. I sometimes place them on a clean kitchen towel for a minute or two after draining.
I tested this recipe three ways while experimenting—baking, air-frying, and traditional frying. While all methods worked, I found that frying provides the crispiest texture for the sticks. If you’re health-conscious, the air-fryer also delivers a commendable crunch with way less oil, so it’s worth considering!
Lastly, I recommend seasoning your breadcrumbs! Adding some Italian herbs or garlic powder can elevate the flavor immensely, making these potato cheese sticks even more irresistible.
Common Mistakes to Avoid
One common mistake I’ve made in the past is not letting the potato mixture chill before frying. If you skip this step, it can fall apart in the oil. Make sure to leave your shaped sticks in the fridge for at least 30 minutes before frying for better cohesion. (See the next page below to continue…)