Crispy cheese coated potato sticks are a hit with children thanks to the crunchy crust, soft center and gently salty cheese aroma. The difficulty is potato that turns to mush during mashing.
The potato is steamed for 10 to 12 minutes and then mashed and mixed with rice flour and egg so the dough holds its shape. With no piping bag on hand, a plastic bag with one corner snipped off does the same job.
This batch weighs about 830g, at roughly 245 calories per 100g.
Method
Peel and wash the potatoes, then cut them into rounds about half a finger joint thick.
Bring water to a boil in a steamer, add the potatoes and steam for 10 to 12 minutes until cooked, then turn off the heat.
Tip the potatoes onto a plate and mash them with a fork, then add 1/2 tablespoon unsalted butter, 2 tablespoons rice flour, 1 teaspoon kOBE Monk Fruit Blend, 1/2 teaspoon salt and 1 chicken egg. Mix until smooth and transfer to a piping bag.
Spread 100g panko breadcrumbs on a plate, pipe the potato mixture onto them in lengths of about one finger joint and roll to coat evenly.
Set a pan with 100ml cooking oil over medium heat and fry the sticks for 3 to 4 minutes until golden on all sides, then lift them out to drain.
Put the sticks in a bowl, sprinkle over 2 tablespoons cheese powder, cover with cling film and shake so the cheese coats them evenly.
Tips
Even sizing and thickness keep any single piece from burning in the oil.
With no piping bag on hand, a plastic bag with one corner snipped off gives the same result.
Medium heat for 3 to 4 minutes is right, as high heat burns the crust before the center is hot.
Cheese powder clings best while the sticks are still hot.
Mash the steamed potato while it is hot, since mashing it cold leaves a lumpy mixture that is hard to shape.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.