Ingredients
- 3 large russet potatoes (about 900 g), peeled and cubed
- 1/2 cup sour cream (120 g)
- 1/4 cup finely chopped green onions (30 g)
- 1 1/2 cups shredded cheddar cheese (170 g)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup all-purpose flour (120 g)
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups breadcrumbs (150 g)
- 2 to 3 cups vegetable oil, for frying
Instructions
- Place cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15–18 minutes until fork-tender.
- Drain well and mash the potatoes until smooth.
- Add sour cream, green onions, shredded cheese, salt, black pepper, garlic powder, and paprika. Mix until fully combined.
- Spread the mixture into a 1.5 cm thick rectangle on a lined tray. Refrigerate for 30–45 minutes until firm.
- Cut the chilled mixture into sticks about 8–10 cm long.
- Set up three bowls: flour in one, beaten eggs and milk in another, and breadcrumbs in the third.
- Coat each stick in flour, dip in the egg mixture, then roll in breadcrumbs. Repeat egg and breadcrumb step for extra crunch if desired.
- Heat oil in a deep pan to 175°C (350°F). Fry the sticks in batches for 2–3 minutes per side, until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
- Use mozzarella instead of cheddar for a stretchier texture.
- Add chili powder or cayenne for spice.
- Bake instead of fry for a lighter option—200°C for 20–25 minutes, turning once.
- Freeze before frying for make-ahead convenience.
- Reheat in an oven or air fryer for best crispiness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 3–5 sticks
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg
