potato sticks

How To Make potato sticks

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  1

  CUT UP 4 POTATOES INTO CUBES AND PEEL THEM. GET A POT OF SALTED WATER AND PLACE THE POTATOES IN THE WATER. COOK THEM FOR 15 MINUTES OR UNTIL THEY ARE TENDER. YOU CAN ADD MORE INGREDIENTS IF YOU ARE MAKING A LARGE AMOUNT OF THESE. NEXT, TAKE 3 SCALLIONS AND CUT THEM SMALL. THEN TAKE 1 GLOVE OF GARLIC AND MINCE THAT SMALL. NEXT, HEAT UP A SMALL PAN WITH 1 TABLESPOON OF OLIVE OIL AND ADD THE GARLIC AND SCALLIONS. COOK UNTIL TENDER. DRAIN POTATOES PLACE IN BOWL AND ADD THE SCALLIONS AND GARLIC STRAIGHT FROM THE FRYING PAN. NEXT, ADD 1/2 A CUP OF PARMESAN CHEESE GRATED TO THE MIXTURE. NEXT, MASH YOUR POTATO MIXTURE UNTIL SMOOTH. COVER THE BOWL AND PLACE IN THE REFRIGERATOR FOR 30 MINUTES OR UNTIL COOL.
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  NEXT PREPARE A FRYING PAN WITH OLIVE OIL AND TAKE THE POTATO MIXTURE OUT OF THE REFRIGERATOR. NEXT TAKE A PLATE AND ADD EITHER PANKO BREAD CRUMBS (JAPANESE BREAD CRUMBS, IT WILL MAKE THE POTATO MUCH MORE CRUNCHY) OR ITALIAN SEASONED BREAD CRUMBS. THEN BREAK UP 2 EGGS AND WHISK TOGETHER UNTIL SMOOTH. TAKE SOME OF YOUR POTATO MIXTURE AND ROLL IT IN YOUR HAND UNTIL IT IS LONG LIKE A MOZZARELLA STICK OR A FINGER. THEN DUMP IT INTO THE EGG MIXTURE THEN INTO THE PANKO MIXTURE THEN INTO THE FRYING PAN KEEP TURNING THE POTATO IN THE PAN UNTIL EACH SIDE IS BROWN AND CRISPY. KEEP DOING THIS UNTIL ALL YOUR POTATO MIXTURE IS COOKED.
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  IF YOU WANT TO TRY THIS WITH OTHER CHEESES, JUST TAKE A CHUNK OF THE POTATO MIXTURE FLATTEN IT OUT TO LOOK LIKE A PANCAKE AND ADD THE CHEESE IN THE MIDDLE LIKE SHREDDED SHARP OR MILD CHEESE THEN ROLL IT OR COVER IT WITH BOTH SIDES WORK IN YOUR HANDS UNTIL THE CHEESE IS COVERED THEN GO THROUGH THE SAME PROCESS AS THE FIRST VERSION WITH THE FRYING METHOD ROLL IN EGG THEN IN PANKO (YOU CAN FIND THIS IN YOUR ETHNIC ILSE OR PERHAPS THE ISLE WHERE THE BREAD CRUMBS ARE)AND WHEN YOUR FAMILY BITES INTO THIS THE CENTER WILL BE CHEESY!!IF YOU DON'T LIKE THE STICK SHAPE YOU CAN MAKE THIS INTO A BALL AND THEN IT WILL BE POTATO BALLS!
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