Ingredients
Scale
- 3 large potatoes, peeled and boiled
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped parsley or coriander
- 1 tablespoon cornflour (or all-purpose flour)
- 1 cup breadcrumbs (for coating)
- 1 egg, beaten (for coating)
- Vegetable oil (for frying)
Instructions
- Boil the Potatoes:
Peel and boil the potatoes in salted water until fork-tender. Drain and let them cool slightly. - Mash and Mix:
In a large bowl, mash the potatoes until smooth. Add garlic powder, black pepper, salt, and chopped parsley. Mix well to combine. - Add Cheese and Flour:
Stir in shredded mozzarella cheese, followed by cornflour. Mix until a soft, moldable dough forms. - Shape the Sticks:
Scoop a small portion of the mixture and shape it into a finger-sized stick. Repeat until all the mixture is used. - Coat the Sticks:
Dip each stick into the beaten egg, then roll in breadcrumbs to coat fully. Place on a tray lined with parchment paper. - Chill (Optional but Recommended):
Refrigerate the coated sticks for 15–20 minutes to firm them up. This helps prevent them from breaking during frying. - Heat Oil and Fry:
Heat vegetable oil in a frying pan over medium heat. Fry the sticks in batches, turning occasionally, until golden and crispy (about 3–4 minutes per batch). - Drain and Serve:
Remove from oil and drain on paper towels. Serve hot with your choice of dipping sauce.
Notes
Ensure the potatoes are mashed smoothly to help the sticks hold together.
Adjust salt depending on the saltiness of your cheese.
Use freshly grated cheese for better melting and texture.
For a healthier version, bake or air fry instead of deep-frying.
- Prep Time: 25
- Cook Time: 15