Description
Crispy veggie potato sticks served with a creamy cheese sauce—perfect as a snack or appetizer that’s both satisfying and packed with flavor.
Ingredients
Units
Scale
- 2 large potatoes, peeled and grated
- 1 carrot, grated
- 1 zucchini, grated and squeezed to remove excess moisture
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Vegetable oil for frying
- 1 tbsp butter (for cheese sauce)
- 1 tbsp all-purpose flour (for cheese sauce)
- 1 cup milk (for cheese sauce)
- 1 cup shredded cheddar cheese (for cheese sauce)
- Salt and pepper to taste (for cheese sauce)
Instructions
- In a large bowl, combine grated potatoes, carrot, zucchini, flour, cornstarch, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Shape the mixture into stick shapes using your hands or a mold.
- Heat vegetable oil in a pan over medium heat. Fry the sticks in batches until golden brown and crispy on all sides. Drain on paper towels.
- To make the cheese sauce, melt butter in a small saucepan over medium heat.
- Add 1 tbsp of flour and whisk for 1 minute until smooth.
- Gradually add milk, whisking constantly until the sauce thickens.
- Add shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Serve the crispy veggie sticks hot with the cheese sauce on the side.
Notes
- Make sure to squeeze out excess water from the zucchini to avoid soggy sticks.
- You can bake the sticks instead of frying for a healthier option—bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
- Add chili flakes or herbs to the batter for extra flavor.
Nutrition
- Serving Size: 1 serving (with cheese sauce)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg