Culinary Institute of America Recipe
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Cheese and Potato Cigars

These crispy little bites are attractive on a meze table and excellent as a passed hors d’oeuvre. We suggest using egg roll wrappers for ease of assembly, but feel free to use phyllo dough instead. It is a bit harder to work with, but once you get used to it, it’s a breeze.

These and other great recipes are from The Culinary Institute of America's cookbook, Mediterranean Cooking at Home.

Chef’s Note: When frying, it is important to always use a thermometer to regulate the oil’s temperature. To avoid getting burned, always use extreme caution when adding and removing items from the oil.

Cheese and Potato Cigars recipe - F




Makes About 20 Small-bite Servings

  • 1 lb 8 oz russet potatoes, peeled and diced
  • Salt, to taste
  • 4 large eggs
  • 1 lb feta, crumbled
  • 4 tsp ground turmeric
  • Freshly ground black pepper, to taste
  • Freshly grated nutmeg, to taste

Egg Wash

  • 1 large egg
  • 2 tbsp whole milk


  • 20 egg roll wrappers
  • Vegetable oil, as needed for frying


  1. To make the filling, place the potatoes in a medium sauce pot with enough cold water to cover and sprinkle with salt. Bring to a boil over high heat, reduce the heat to establish a simmer, and cook until fork-tender. Drain, allow the potatoes to dry, and set aside until cool enough to handle. Mash the potatoes or, if desired, run them through a ricer.
  2. Whisk the eggs in a bowl and add the mashed potatoes, cheese, and turmeric. Season with salt, pepper, and nutmeg. Mix by hand until the mixture is well combined.
  3. To make the egg wash, whisk the egg together with the milk to combine.
  4. To make the cigars, lay an egg roll wrapper out on a clean work surface. Add 2 tablespoons of the filling. Roll the wrapper over once, enclosing the filling. Fold the sides inward and finish rolling the wrapper. Brush the edges with the egg wash to seal.
  5. In a deep fryer or a large, heavy-bottomed pot over medium heat, heat the oil to 350°F. Line a plate with paper towels. Working in batches so as not to overcrowd the pot, fry the cigars until golden brown, 1 to 2 minutes per batch. Using tongs or a skimmer, remove the fried cigars from the oil and transfer to the plate to drain briefly. Serve immediately.

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