Potato Crispy Sticks are a delicious homemade snack that are crunchy on the outside and soft on the inside. Made with boiled potatoes, cheese, herbs, and simple spices, these crispy sticks are perfect for kids, parties, or evening snacks.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 15 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 500 grams Boiled potatoes
- 4 tablespoons Corn flour
- 2 tablespoons Rice flour
- 2 tablespoons Mozzarella cheese, grated
- 1 tablespoon Ginger, garlic, and chilli paste
- 1 small bowl Fresh coriander, finely chopped
- 1 teaspoon Chilli flakes
- 1 teaspoon Mixed herbs
- 1 teaspoon Salt
- 1 teaspoon Coriander powder
- 0.5 teaspoon Black pepper
- Oil, for deep frying
For Dressing
Nutritional Information
-
Calories
320 kcal -
Fat
18 g -
Carbohydrates
32 g -
Protein
7 g -
Fiber
4 g -
Sugar
2 g -
Sodium
420 mg
Procedure
-
5 minutesMark As Complete
Mash the potatoes
Chop the boiled potatoes and mash them well in a large bowl until smooth with no large lumps.
-
10 minutesMark As Complete
Prepare the dough
Add corn flour, rice flour, ginger garlic chilli paste, chopped coriander, grated mozzarella cheese, chilli flakes, coriander powder, salt, black pepper, and mixed herbs to the mashed potatoes. Mix everything together thoroughly to form a soft, non-sticky dough.
-
10 minutesMark As Complete
Shape the sticks
Lightly dust the work surface with flour. Flatten the dough evenly and cut into sticks. You can shape them into square sticks or roll them into round shapes as desired. Dust lightly with flour if the dough sticks.
-
5 minutesMark As Complete
Heat the oil
Heat oil in a deep frying pan over medium heat until hot but not smoking.
-
10 minutesMark As Complete
Fry until crispy
Carefully add the potato sticks to the hot oil in batches. Fry on medium heat, turning occasionally, until they are golden brown and crispy on all sides.
-
2 minutesMark As Complete
Serve
Remove the crispy potato sticks from the oil and drain on kitchen paper. Serve hot with your favorite dip or sauce.
