French Hebrew

Fried cheese and potato puree snacks

  • 150 mins
  • 9 ingredients


  • potatoes peeled, cut into even cubes 5
  • Butter 600 g
  • thinly grated cheddar cheese 150 gr
  • corn flour 1 tablespoon
  • white pepper ¼ teaspoon
  • eggs 2
  • Salt
  • Bread crumbs
  • Oil for deep frying


Place potato cubes in a pot of cold water and cook for 20 minutes, strain,

Transfer to mixing bowl combine together with butter, corn flour, 1 tbls. Flour, salt, cheese, white pepper and one egg.

Mix well to form dough.

Rest in fridge for 30 minutes

Divide the dough into balls and then freeze in freezer for at least one hour.

Then flour each ball, dip in whisked egg and bread crumbs, and into the pot of deep oil for 3-5 minutes frying until golden

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