Cheesy Potato Mozzarella Sticks
Cheesy Potato Mozzarella Sticks
Ingredients
For the Potato Mixture
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1/2 teaspoon chicken bouillon, powdered
For the Breading
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups Panko breadcrumbs
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 2 tablespoons grated Parmesan cheese, for garnish, optional
Instructions
- 1
Place the peeled and chunked russet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15 minutes.
⏱️ 15 min
- 2
Drain the boiled potatoes thoroughly. Mash them using a potato ricer or masher until very smooth. Transfer the mashed potatoes to a large mixing bowl.
⏱️ 5 min
- 3
To the mashed potatoes, add the shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, the egg yolk, and powdered chicken bouillon. Mix all ingredients together until well combined and uniform.
⏱️ 5 min
- 4
Line a baking tray with parchment paper. Press the potato mixture evenly onto the tray, forming a flat, rectangular slab about 1/2 inch thick. Place the tray in the refrigerator for at least 15 minutes to allow the potato mixture to firm up.
⏱️ 5 min - 5
Once the potato mixture is firm, remove it from the fridge. Using a sharp knife, cut the slab into uniform rectangular sticks, approximately 3 inches long and 1/2 inch wide.
⏱️ 5 min
- 6
Set up a breading station: Place the all-purpose flour in one shallow bowl, the beaten egg in a second shallow bowl, and the Panko breadcrumbs in a third shallow bowl.
⏱️ 2 min
- 7
Take each potato stick and first dust it thoroughly in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the Panko breadcrumbs until completely covered. Place the breaded sticks on a clean plate or tray.
⏱️ 10 min
- 8
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Carefully place a few breaded potato sticks into the hot oil, ensuring not to overcrowd the pot. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 9
Remove the fried potato sticks from the oil using a spider strainer and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining sticks. Optionally, sprinkle with extra grated Parmesan cheese before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Potato Mozzarella Sticks
Ingredients
For the Potato Mixture
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1/2 teaspoon chicken bouillon, powdered
For the Breading
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups Panko breadcrumbs
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 2 tablespoons grated Parmesan cheese, for garnish, optional
Instructions
- 1
Place the peeled and chunked russet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15 minutes.
⏱️ 15 min - 2
Drain the boiled potatoes thoroughly. Mash them using a potato ricer or masher until very smooth. Transfer the mashed potatoes to a large mixing bowl.
⏱️ 5 min - 3
To the mashed potatoes, add the shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, the egg yolk, and powdered chicken bouillon. Mix all ingredients together until well combined and uniform.
⏱️ 5 min - 4
Line a baking tray with parchment paper. Press the potato mixture evenly onto the tray, forming a flat, rectangular slab about 1/2 inch thick. Place the tray in the refrigerator for at least 15 minutes to allow the potato mixture to firm up.
⏱️ 5 min - 5
Once the potato mixture is firm, remove it from the fridge. Using a sharp knife, cut the slab into uniform rectangular sticks, approximately 3 inches long and 1/2 inch wide.
⏱️ 5 min - 6
Set up a breading station: Place the all-purpose flour in one shallow bowl, the beaten egg in a second shallow bowl, and the Panko breadcrumbs in a third shallow bowl.
⏱️ 2 min - 7
Take each potato stick and first dust it thoroughly in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the Panko breadcrumbs until completely covered. Place the breaded sticks on a clean plate or tray.
⏱️ 10 min - 8
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Carefully place a few breaded potato sticks into the hot oil, ensuring not to overcrowd the pot. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 9
Remove the fried potato sticks from the oil using a spider strainer and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining sticks. Optionally, sprinkle with extra grated Parmesan cheese before serving.
⏱️ 3 min