Potato and Cheese Sticks

Crispy and crunchy Potato and cheese sticks accompanied with beetroot aioli.

Preparation Time: 20 minutes

Cooking Time: 05-06 minutes

Makes: 16 sticks

Ingredients and Quantity:

Potatoes, boiled, peeled and mashed- 03 nos. medium

Sour cream- 30 ml.

Cheese, grated- 60 gm.

Black pepper powder- ¼ th tsp.

Salt- to taste

For Dredging:

Refined flour- 125 gm.

Eggs- 02 nos.

Panko- 175 gm.

For Deep Frying:

Refined oil- As required

For the accompaniment:

Beetroot aioli – 02 tbsp.

Method:

1. Mash all the ingredients from potatoes to salt.
2. Divide the mixture into 16 equal portions.
3. Moist your palms and prepare into rectangular long sticks.
4. Dredge the sticks in flour, egg and panko.
5. Heat oil in a deep non-stick pan.
6. Deep fry till golden brown
7. Place on a kitchen absorbent paper.
8. Sprinkle salt and Pepper.
9. Serve hot with beetroot aioli or the sauce of you choice.

Chef Tips:

1. You may use mozzarella or cheddar cheese.
2. Do not mash the mixture too much or it will break while deep frying.
3. After dredging the sticks, you may refrigerated for 15 minutes and then deep fry.