Description
Crunchy on the outside and soft on the inside, these Crispy Hungarian Potato Cheese Sticks combine mashed potatoes with rich cheddar cheese and aromatic Hungarian paprika, then are coated in breadcrumbs and fried to golden perfection. A delightful snack or appetizer perfect for sharing, they offer savory comfort with every bite.
Ingredients
Scale
Potato Mixture
- 2 cups potatoes, peeled and cubed
- 2 tbsp butter
- ½ cup shredded cheddar cheese (or a mix of cheeses)
- 1 egg yolk
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika (Hungarian sweet paprika preferred)
- ½ cup all-purpose flour (plus extra for dusting)
Coating
- 1 egg, beaten (for egg wash)
- 1 cup breadcrumbs
For Frying
- Oil, for frying (enough for deep or shallow frying)
Instructions
- Boil Potatoes: Place peeled and cubed potatoes in a pot of salted water and boil for 10–12 minutes until tender. Drain thoroughly to remove excess water.
- Mash Potatoes with Butter: While still warm, mash the potatoes with butter until completely smooth and creamy.
- Mix Cheese and Seasoning: Stir in shredded cheddar cheese, egg yolk, salt, black pepper, and Hungarian sweet paprika. Continue mixing until the cheese melts and the mixture is homogenous.
- Add Flour and Shape Sticks: Allow the mixture to cool slightly, then fold in ½ cup of all-purpose flour. Using your hands, shape the mixture into sticks approximately 3 inches long. Dust with a little extra flour if the dough is too sticky.
- Coat the Sticks: Dip each stick into the beaten egg wash, ensuring it is fully coated. Then roll it in breadcrumbs to form a complete crust.
- Heat Oil and Fry: Heat oil in a skillet to 350°F (175°C). Fry the potato cheese sticks in batches, cooking each side for 2–3 minutes until golden brown and crispy. Avoid overcrowding the pan.
- Drain and Serve: Remove the fried sticks from oil using a slotted spoon and place them on paper towels to drain excess oil. Serve hot with sour cream or a tangy dipping sauce for the best experience.
Notes
- For extra flavor, try mixing different types of cheese such as mozzarella or gouda along with cheddar.
- Ensure potatoes are well-drained before mashing to prevent soggy dough.
- Keep the formed sticks refrigerated for 15 minutes if they are too soft to handle before coating.
- Adjust paprika quantity to taste; smoked paprika can add a nice depth.
- Oil temperature should be maintained for optimal frying, preventing greasy sticks.
- Can be baked at 400°F (204°C) for 15-20 minutes as a healthier alternative, flipping halfway through.
