Crispy Hungarian Potato Cheese Sticks are the perfect crispy, cheesy snack that you won’t be able to put down. These golden sticks combine soft mashed potatoes with melty cheese, all wrapped in a crunchy coating that makes every bite so satisfying. They’re a great way to bring a little taste of Hungary right to your kitchen.
I love making these whenever I want something easy but special. The best part is how the crispy outside and the gooey cheese inside come together—you get that wonderful contrast that makes snacking so enjoyable. I usually make a big batch because they disappear fast, and I like to dip them in a bit of sour cream or your favorite sauce.
These potato cheese sticks are a hit at parties or just for a cozy night in. They’re simple to make but feel like a treat, and they remind me of fun times with friends and family sharing tasty bites. If you want a snack that’s both crunchy and cheesy with a little twist, these are a must-try!
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a fluffy interior. They mash easily and hold the shape well. If you want a softer bite, Yukon Golds work too.
Cheese: Hungarian cheese gives authentic flavor, but Edam, Gouda, or mozzarella are great substitutes. I love mixing mozzarella for gooeyness and a sharper cheese for punch.
Breadcrumbs: For that extra crunch, I prefer panko breadcrumbs. Regular breadcrumbs work fine but panko makes the sticks super crispy.
Oil: Vegetable or sunflower oil has a high smoke point and neutral flavor—perfect for deep-frying. Avoid olive oil as it burns easily.
How Do You Get the Perfect Crisp on Potato Cheese Sticks?
The secret is layering the coating and controlling the frying temperature.
- Coat in flour first—this helps the egg stick better.
- Dip in beaten egg completely to seal the flour layer.
- Cover evenly with breadcrumbs for a crunchy crust.
- For extra crunch, repeat egg and breadcrumbs coating once more.
- Keep oil at medium-high heat (around 350°F). Too hot and the outside burns before inside cooks; too cool and sticks get greasy.
- Fry in small batches, don’t crowd the pan—this keeps the oil temperature steady.
- Drain sticks on paper towels right after frying to remove extra oil and keep crispiness.
These steps make sure every bite is crunchy on the outside and soft, cheesy on the inside. Patience and attention during frying make all the difference!
Equipment You’ll Need
- Large pot – perfect for boiling potatoes until tender and soft.
- Potato masher – helps you get smooth mashed potatoes without lumps.
- Baking tray or parchment paper – great for shaping and resting the sticks before frying.
- Three shallow dishes – for flour, beaten egg, and breadcrumbs to make coating easy and organized.
- Deep fryer or heavy pan – essential for frying sticks evenly at the right temperature.
- Slotted spoon or tongs – handy for safely removing sticks from hot oil and draining them.
- Paper towels – absorb extra oil to keep sticks crispy.
Flavor Variations & Add-Ins
- Mix in cooked bacon bits or finely chopped ham – adds a smoky, meaty touch perfect for snack time.
- Try different cheeses like sharp cheddar or pepper jack – changes the flavor profile and adds some heat.
- Stir in finely chopped fresh herbs like chives, parsley, or dill – brings freshness and a burst of color.
- Add a pinch of cayenne or chili powder to the breadcrumb coating – for a subtle spicy kick that wakes up the taste buds.
How to Make Crispy Hungarian Potato Cheese Sticks?
Ingredients You’ll Need:
For The Potato Cheese Sticks:
- 4 large potatoes (about 2 pounds)
- 1 cup shredded Hungarian cheese (or a semi-hard cheese like Edam, Gouda, or mozzarella)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional for a smoky twist)
- 1 large egg
- 1 cup all-purpose flour
- 1 cup breadcrumbs (use panko for extra crispiness)
- Oil for deep frying (vegetable or sunflower oil works well)
For Garnish and Serving:
- Fresh thyme or parsley (optional)
- Dipping sauce of choice (e.g., garlic aioli, sour cream, or mustard sauce)
How Much Time Will You Need?
This recipe takes about 40 minutes in total: 20 minutes to boil and mash the potatoes, 10 minutes to prepare and coat the sticks, and 10 minutes to fry them until golden and crispy. It’s a quick and delicious snack you can make anytime!
Step-by-Step Instructions:
1. Boil and Mash the Potatoes:
Peel the potatoes and cut them into large chunks. Boil them in salted water for about 15 to 20 minutes until very tender. Drain the potatoes completely and mash them until smooth. Let the mashed potatoes cool slightly before moving on.
2. Mix in Cheese and Seasonings:
Add the shredded cheese, salt, black pepper, garlic powder, and smoked paprika to the mashed potatoes. Stir well until everything is combined and the cheese is evenly distributed through the mixture.
3. Shape and Prepare the Potato Cheese Sticks:
Take portions of the potato mixture and shape them into sticks about 3 to 4 inches long and 1 inch thick. Place the shaped sticks on a tray lined with parchment paper so they don’t stick while you prepare them.
4. Bread the Sticks:
Set up three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Coat each potato stick first with flour, then dip it into the egg, and finally coat it well with breadcrumbs. For extra crunch, dip each stick again in the egg and breadcrumbs.
5. Fry and Serve:
Heat oil in a deep fryer or a heavy pan to 350°F (175°C). Carefully fry the sticks in batches, making sure not to overcrowd the pan. Fry for 3 to 4 minutes until the sticks are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil. Serve hot, garnished with fresh thyme or parsley, and enjoy with your favorite dipping sauce.
Can I Use Frozen Potatoes for the Cheese Sticks?
It’s best to use fresh potatoes for this recipe to get the right texture. If you only have frozen, thaw them fully and drain any excess moisture before mashing to avoid soggy sticks.
How Can I Make These Sticks Ahead of Time?
You can shape and bread the sticks in advance, then refrigerate them on a tray for up to 12 hours. Just fry them straight from the fridge when ready for fresh, crispy results.
What’s the Best Way to Store Leftovers?
Store any leftover sticks in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 350°F until warmed through and crispy again. Avoid microwaving to keep them crunchy.
Can I Bake Instead of Frying?
Yes! To bake, preheat the oven to 425°F and place the breaded sticks on a greased baking sheet. Spray with cooking oil and bake for about 20-25 minutes, flipping halfway, until golden and crispy.