French Hebrew

Potato fingers filled with cheese

  • 60 mins
  • 10 ingredients


  • potatoes, peeled, cut into even size cubes 5
  • butter 60 gr
  • corn flour 1 tablespoon
  • flour 2 tablespoons
  • eggs - whisked in a bowl 2
  • Yellow cheese cut into fingers 200 gr
  • Salt bread crumbs
  • Oil for deep frying
  • White pepper ¼ teaspoon
  • salt


Place potato cubes in pot with cold water and cook for 20 minutes, strain.

Transfer to mixing bowl together with butter, corn flour, tablespoon of flour, salt white pepper and one egg.

Mix well until becomes dough, let rest for 30 minutes in fridge.

Divide the dough into ball (golf ball size)

Wrap each ball with a cheese finger

Place in flour, then dip in egg, and then into bread crumbs and fry in deep oil until golden brown. 3-5 minutes.

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