Save This
Turn up your snack game with these crunchy cheese and potato sticks from Hungary. They're all about salty goodness and that classic soft-on-the-inside, crispy-on-the-outside feel. Just some simple ingredients and you end up with bites you won't want to stop eating at a party or movie night.
Tried these out after a fun cooking class all about Eastern European eats. My folks now beg me to bring these to every holiday and I never have any left to take home. Seriously, they vanish in a flash!
Tasty Ingredients
- Cheddar brings that strong, tangy bite and oozes in each bite
- Parmesan for an earthy flavor that makes everything pop
- Breadcrumbs give you crunch with every bit
- Eggs hold it all together and help the coating stick
- Mashed potatoes for the smooth inside
- Garlic powder sneaks in loads of aroma and taste, but keeps it mellow
- Green onions totally optional, but toss them in for a little zing
- Salt and pepper so it's never bland—adjust it how you like
- Flour makes the mixture stick just right
- Canola or vegetable oil heats up for frying without burning fast
Easy-To-Follow Steps
- Mix it up
- Throw your mashed potatoes, flour, both kinds of cheese, green onions, one egg, plus your seasonings in a big bowl. Give everything a solid mix until it comes together like a thick dough. You want every piece to have a bit of everything.
- Shape and roll
- Dump the potato mix onto a floured board or counter. It helps if your hands are floured too! Roll little logs about three inches long and one inch thick. Try to make them all similar so they cook up evenly. Add a pinch more flour if things get sticky.
- Get set for coating
- Crack that other egg and beat it in a shallow bowl till smooth. Put your breadcrumbs in another bowl and line up everything, so it's easy to dunk and coat each stick. Using egg gets the crumbs to cling onto every side nicely.
- Bread them up
- Take each stick, dunk it in the egg, then roll it in the breadcrumbs. Press lightly so they really stick. Set finished ones spaced out on a tray or plate so they don’t stick to each other.
- Heat and fry
- Pour about an inch of oil in your biggest skillet, set heat to medium, and wait until it hits around 350°F. You need hot oil for a crispy crust, but not so hot it burns. Fry a few at a time, making sure they’ve got room around them.
- Flip for crunch
- Fry each one for 2 to 3 minutes per side. A pair of tongs does the trick for turning them over. You’ll notice the color get golden and hear less sizzling as they finish up. If oil gets too hot or cool, adjust your heat to keep it steady.
- Drain and dig in
- Lay hot sticks on some paper towels to soak up oil. While they're still fresh from the pan, sprinkle over a bit more salt if you like. They're best piping hot with that melt-in-your-mouth center!
Save This
My grandma liked to toss in a little Hungarian paprika when she made these, which turned them a pretty shade of red and added just a hint of smoky flavor. Now whenever I fry up a batch, that smell brings me right back to her cozy kitchen and all those family meals.
Storing Ahead
Want to prep ahead? Get them breaded, lay them out on a lined tray, cover up, and chill in the fridge for a day before frying. When it’s time, fry them straight from cold, just add half a minute to the cook time. It's a life-saver when you have friends coming over or just want less to do last minute.
Fun Flavor Twists
You don’t have to stick with the original—try tossing in smoked gouda or pepper jack for new cheesy vibes. Fresh herbs like dill, rosemary, or thyme make it extra fancy. Like heat? A sprinkle of cayenne or chopped jalapeños will turn things up. You’ll get a new spin every time but still keep that tasty potato comfort.
How To Serve
They’re a hit in any snack spread. Dish them out next to bowls of goulash or chicken paprikash for that Hungarian feel. They go great with dips—maybe herby sour cream, hot ketchup, or a garlicky sauce. For a fun look, stand them up in a cup or circle them on a platter with dip in the middle.
Common Queries
- → Can I make these bites ahead of time?
Sure! You can bread them and pop them in the fridge a day early. Just keep them chilled until you're ready to fry.
- → What if I prefer baking over frying?
Of course! Lay them on a greased tray, then bake at 400°F (200°C) for about 15-20 minutes. Flip them halfway through to get a nice crispy outside.
- → What dipping options go well with these?
Pair them with ranch, marinara, garlic mayo, or even sour cream. They’ll all be delicious choices!
- → Can I swap out the cheeses?
You bet! Try using mozzarella, smoked cheese, or Gruyère if you want to change things up a bit.
- → Can I freeze these for later?
Definitely! Place the uncooked breaded bites on a tray to freeze first, then transfer to a bag. Fry straight from frozen, just cook them a bit longer.