Just three potatoes. A little cheese. And the result? A snack that seems simple but surprisingly delicious. These are crispy potato sticks.
Crustaceans potato sticksDo you have three potatoes at home, but don't know what to do with them? If the answer is yes, and you have some cheese left, this recipe is just right. Potatoes, a little cheese, and a few basic toppings – no special appliances, no weighing, no complicated steps.
Crispy potato sticks are a great choice when you want something crispy and quick to prepare. They are suitable as a snack, as a side dish or as a main course for those who like simple food with a good effect.
The result is a golden-brown exterior of the potato stick, a soft interior, and that cheesy moment that says, it's about more than just potatoes.
Crispy potato sticks
Ingredients
- 3 medium potatoes
- 1 to 2 eggs
- 80–100 g of grated mozzarella
- 2 tablespoons chopped fresh parsley
- 2–3 tablespoons plain flour
- salt to taste
- vegetable oil for frying For sprinkling after frying (optional) ground sweet paprika pinch of turmeric garlic powder smoked paprika
Directions
- Boil the potatoes. Peel, cut and boil the potatoes in lightly salted water until soft. Drain well and mash while still warm until smooth and lump-free.
- Prepare the dough. Add one egg, chopped parsley, grated cheese and a little flour to the cooled potatoes. Mix the dough well with a fork. Add another egg and additional flour if necessary. The mixture should be thick enough to hold its shape, but not too stiff.
- Shape the fingers. Transfer the mixture to a piping bag or a regular plastic bag with the tip cut off. Pipe out long sticks about the length of a finger. If you don't have a bag, shape the mixture by hand with lightly floured hands. The shape should be even so that everything bakes evenly.
- Prepare the oil and start frying. Heat a layer of oil in a large frying pan over medium heat. When the oil is hot, carefully place your fingers in it. Do not overlap them, fry in small batches.
- Fry until golden brown. Fry each finger for 2 to 4 minutes, until nicely browned on all sides. When done, transfer to a paper towel lined plate to drain excess oil.
- Season. Immediately after frying, season the fingers with salt and, if desired, with minced garlic, sweet or smoked paprika, and turmeric. They are best eaten immediately after preparation. They can be served with yogurt sauce, sour cream, or as an addition to a vegetable dish. They are also excellent on their own.
Tip for the potato stick version in the oven or air fryer.
If you want a less greasy version, you can brush them with oil and bake them in the oven at 200°C (about 20 minutes) or in fryer on hot air until they become golden crispy.
