Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, medium-sized
- 3 tablespoons cornstarch
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- salt, to taste
- black pepper, freshly ground, to taste
- neutral oil, for frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Begin by filling a large pot with salted water and bringing it to a boil. Carefully add the potatoes and cook them until they are fork-tender, which typically takes about 15 to 20 minutes.
⏱️ 20 min
- 2
While the potatoes are boiling, prepare the Sriracha mayo. In a small bowl, combine the vegan mayonnaise and Sriracha sauce. Whisk until well blended and smooth. Set aside.
⏱️ 2 min
- 3
Once cooked, drain the potatoes thoroughly and allow them to cool slightly for a few minutes. Then, mash them until smooth using a potato ricer or a fork.
⏱️ 5 min
- 4
In a large bowl, combine the mashed potatoes with cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the chopped fresh parsley. Season generously with salt and freshly ground black pepper.
⏱️ 3 min
- 5
Mix all the ingredients thoroughly until a cohesive dough forms. Ensure everything is evenly distributed.
⏱️ 2 min
- 6
Take small portions of the potato mixture and roll them into small balls, approximately 1 inch in diameter. This amount of mixture should yield about 12 to 14 balls.
⏱️ 10 min
- 7
Heat 2 to 3 inches of neutral oil in a deep skillet or pot over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 8
Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry them for 7 to 10 minutes, turning occasionally, until they achieve a uniformly golden and crispy exterior.
⏱️ 25 min•🌡️ 350
- 9
Using a slotted spoon, remove the crispy potato balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Season immediately with a pinch of salt if desired.
⏱️ 2 min
- 10
Garnish with extra fresh parsley and serve hot with the prepared Sriracha mayo dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, medium-sized
- 3 tablespoons cornstarch
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- salt, to taste
- black pepper, freshly ground, to taste
- neutral oil, for frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Begin by filling a large pot with salted water and bringing it to a boil. Carefully add the potatoes and cook them until they are fork-tender, which typically takes about 15 to 20 minutes.
⏱️ 20 min - 2
While the potatoes are boiling, prepare the Sriracha mayo. In a small bowl, combine the vegan mayonnaise and Sriracha sauce. Whisk until well blended and smooth. Set aside.
⏱️ 2 min - 3
Once cooked, drain the potatoes thoroughly and allow them to cool slightly for a few minutes. Then, mash them until smooth using a potato ricer or a fork.
⏱️ 5 min - 4
In a large bowl, combine the mashed potatoes with cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the chopped fresh parsley. Season generously with salt and freshly ground black pepper.
⏱️ 3 min - 5
Mix all the ingredients thoroughly until a cohesive dough forms. Ensure everything is evenly distributed.
⏱️ 2 min - 6
Take small portions of the potato mixture and roll them into small balls, approximately 1 inch in diameter. This amount of mixture should yield about 12 to 14 balls.
⏱️ 10 min - 7
Heat 2 to 3 inches of neutral oil in a deep skillet or pot over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 8
Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry them for 7 to 10 minutes, turning occasionally, until they achieve a uniformly golden and crispy exterior.
⏱️ 25 min•🌡️ 350 - 9
Using a slotted spoon, remove the crispy potato balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Season immediately with a pinch of salt if desired.
⏱️ 2 min - 10
Garnish with extra fresh parsley and serve hot with the prepared Sriracha mayo dipping sauce.
⏱️ 1 min