Crispy Potato and Cheese Sticks (Croquettes)

4. Bread and Cook

1. Dredge: Take the chilled potato sticks:
   • Roll first in flour. Shake off excess.
   • Dip in egg wash. Let excess drip off.
   • Roll immediately and firmly in the seasoned breadcrumbs, pressing gently to ensure a thick, even coating.
2. Deep Fry (Recommended):
   • Heat oil in a deep pot to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$).
   • Fry the sticks in batches for 2-3 minutes, turning occasionally, until they are deep golden brown and the cheese is just beginning to melt inside.
   • Remove and drain on paper towels.
3. Air Fry or Bake (Alternative):
   • Air Fry: Spray the sticks lightly with cooking oil and air fry at $380^{\circ}\text{F}$ ($195^{\circ}\text{C}$) for 8-10 minutes, flipping halfway.
   • Bake: Preheat oven to $400^{\circ}\text{F}$ ($200^{\circ}\text{C}$). Place sticks on a rack over a baking sheet, lightly spray with oil, and bake for 15-20 minutes until golden brown.

5. Serve

• Garnish with extra fresh chopped parsley and chili flakes.
• Serve hot with a dipping sauce like ranch, sour cream, marinara sauce, or a spicy dipping sauce.