Crispy Hungarian Potato Sticks

This comfort food classic combines the humble potato with melty cheese to create crispy, golden sticks that are irresistibly good. The contrast between the creamy interior and crunchy exterior makes these potato cheese sticks the perfect snack or side dish for any occasion.

I first made these potato cheese sticks when looking for creative appetizers for a game night, and they disappeared faster than any other dish. Now they're requested at nearly every family gathering we host.

Ingredients

• Potatoes: Medium sized, peeled and cubed for the perfect soft base that holds everything together
• Cheese: Mix of cheddar and smoked cheese for optimal meltiness and depth of flavor
• All purpose flour: Creates the first layer of the breading that helps everything else stick
• Large eggs: Act as the binding agent in the breading process
• Breadcrumbs: Preferably panko for that unmistakable golden crunch
• Garlic powder: Adds savory notes without overwhelming the cheese flavor
• Smoked paprika: Brings a subtle warmth and beautiful color
• Salt and pepper: Essential seasonings that enhance all other flavors
• Vegetable oil: With a high smoke point necessary for the perfect crispy exterior
• Fresh parsley: Adds a pop of color and freshness to the finished dish

Step-by-Step Instructions

Boil the Potatoes:

Place your cubed potatoes in a large pot of cold water and bring it to a boil. This method ensures even cooking throughout. Cook until a fork slides through easily with no resistance, typically 15 to 20 minutes depending on the size of your cubes. Drain thoroughly in a colander to remove excess moisture that could make your mixture too wet.

Mash the Potatoes:

Transfer the slightly cooled potatoes to a large mixing bowl and mash until completely smooth with no lumps. For the silkiest texture, use a potato ricer rather than a traditional masher. Allow the potatoes to cool for about 5 minutes before adding cheese so it doesn't completely melt into the mixture.

Combine Ingredients:

Add your freshly grated cheese mixture along with garlic powder, smoked paprika, salt and pepper. Mix with a wooden spoon or clean hands until everything is thoroughly incorporated. The warmth of the potatoes should slightly melt the cheese creating a cohesive mixture that will hold its shape when molded.

Shape the Sticks:

With slightly dampened hands to prevent sticking, take about 2 tablespoons of mixture and roll it between your palms to form a cylinder shape approximately 3 to 4 inches long and 1 inch thick. Place formed sticks on a parchment lined baking sheet and refrigerate for 15 minutes to firm up for easier handling during the breading process.

Prepare the Breading Stations:

Arrange three shallow dishes in sequence on your countertop. Fill the first with flour seasoned with a pinch of salt, the second with beaten eggs whisked with a tablespoon of water, and the third with breadcrumbs mixed with a pinch of paprika for extra color and flavor.

Bread the Potato Sticks:

Using one hand for dry ingredients and one for wet, roll each potato stick first in flour ensuring complete coverage with a thin layer. Shake off excess, then dip into the egg mixture allowing any excess to drip off. Finally, roll in breadcrumbs pressing gently to ensure they adhere completely to the surface.

Heat the Oil:

Pour vegetable oil to a depth of about half an inch in a heavy bottomed skillet or frying pan. Heat over medium high heat until it reaches approximately 350°F or 175°C. Test the temperature by dropping in a few breadcrumbs they should sizzle immediately but not burn.

Fry the Sticks:

Carefully lower breaded sticks into the hot oil, working in small batches of 4 to 5 at a time to maintain oil temperature. Fry for 3 to 4 minutes per side, turning gently with tongs until all sides achieve a deep golden brown color and crispy texture.

Drain and Serve:

Remove the fried sticks and place them on a paper towel lined plate to absorb excess oil. For maximum crispiness, arrange them in a single layer rather than stacking while they cool slightly.

Garnish:

Sprinkle freshly chopped parsley over the warm sticks just before serving to add a bright, fresh note that complements the rich flavors.

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My absolute favorite thing about this recipe is how the cheese creates these delicious little pockets that stretch when you take a bite. The first time I served these at a family dinner, my nephew declared them "better than restaurant food" and proceeded to eat almost half the batch himself.

Make Ahead Options

The potato cheese mixture can be prepared up to two days in advance and stored covered in the refrigerator. This actually improves the texture for forming the sticks as the mixture becomes firmer and easier to handle. You can also fully prepare and bread the sticks, then freeze them uncooked on a baking sheet until solid. Transfer to a freezer bag for storage up to one month. When ready to cook, fry directly from frozen, adding 1-2 minutes to the cooking time.

Serving Suggestions

While these potato cheese sticks are delightful on their own, they truly shine when paired with the right accompaniments. Try serving them with a cooling garlic sour cream dip, spicy sriracha mayo, or even a simple marinara sauce. For a complete meal, pair with a crisp green salad dressed with a light vinaigrette to balance the richness. They also make an excellent side dish alongside grilled meats or as part of a varied appetizer spread for entertaining.

Baking Alternative

For a lighter version of this recipe, you can bake these potato cheese sticks instead of frying. Preheat your oven to 425°F and line a baking sheet with parchment paper. Prepare and bread the sticks as directed, then place them on the prepared baking sheet. Spray or brush lightly with oil to help achieve a golden exterior. Bake for about 20 minutes, carefully turning halfway through, until crispy and golden on all sides. While the texture won't be identical to the fried version, they'll still be delicious and considerably lower in fat.

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These potato cheese sticks have become my signature appetizer whenever we entertain. There's something about that perfect combination of crispy exterior and soft, cheesy interior that makes them irresistible to everyone who tries them. I'd love to hear how yours turn out if you give them a try!

Frequently Asked Questions

→ What kind of cheese works best for potato cheese sticks?

A mix of cheddar and smoked cheese works wonderfully to enhance the flavor. You can experiment with other cheeses like mozzarella for extra stretchiness.

→ Can I bake these instead of frying?

Yes, you can bake them. Preheat your oven to 400°F (200°C), place the sticks on a parchment-lined tray, spray with oil, and bake for 15-20 minutes, flipping halfway through for even crispness.

→ How should I store leftover potato cheese sticks?

Place the cooled sticks in an airtight container and refrigerate for up to 3 days. Reheat them in an oven or air fryer for best results.

→ Can I make the mixture ahead of time?

Absolutely! Prepare the potato mixture, shape the sticks, and refrigerate them for up to a day before breading and frying.

→ Which dipping sauces pair well with these sticks?

Sour cream, spicy aioli, garlic yogurt dip, or even marinara sauce complement the flavors wonderfully.

→ What is the best oil for frying these sticks?

Choose vegetable oil with a high smoke point, such as canola, sunflower, or peanut oil, to achieve a crispy texture.