Ingredients
Potato Mixture
- 4 russet potatoes, cooked and cubed
- 2 minced garlic cloves
- 1 teaspoon salt
- ½ teaspoon pepper
Cheese
- Mozzarella cheese, cut into ¼-inch (6 ½ mm) strips
Dredge
- Flour, for dredging
- 1 egg, beaten
Other
- Oil, for frying
Instructions
- Prepare Potato Mixture: In a large bowl, combine the cooked and cubed potatoes with minced garlic, salt, and pepper. Mash the ingredients together until most of the potatoes are smooth but still slightly chunky for texture.
- Prepare Cheese Sticks: Cut the mozzarella cheese into ¼-inch (6 ½ mm) strips ready for stuffing inside the potato balls.
- Form Potato Cheese Balls: Take a spoonful of the mashed potato mixture and shape it into a ball. Place a strip of mozzarella cheese in the center, then carefully wrap the potato evenly around the cheese until it is fully enclosed.
- Dredge the Sticks: Roll each potato cheese ball in flour to coat evenly, then dip in the beaten egg to ensure the coating sticks well.
- Fry: Heat oil in a deep pan suitable for frying. Once hot, carefully fry the dredged potato cheese sticks until golden brown and crisp on all sides, about 3-5 minutes. Remove and drain excess oil on paper towels.
Notes
- Ensure the oil is sufficiently hot before frying to avoid greasy sticks.
- Use mozzarella cheese sticks that are firm and cold for easier handling.
- You can double dredge by repeating flour and egg dip for an extra crispy coating.
- Serve immediately while the cheese inside is hot and gooey for best flavor.
- Potatoes should be cooled slightly before mashing to handle easily.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
