Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, large
- 3 tablespoons cornstarch
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, freshly ground, to taste
- neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Fill a large pot with salted water and bring it to a rolling boil. Carefully add the potatoes and cook until they are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. While still hot, pass them through a potato ricer into a large bowl or mash them thoroughly with a potato masher until completely smooth, ensuring no lumps remain.
⏱️ 5 min
- 3
To the mashed potatoes, add the cornstarch, chopped fresh parsley, dried oregano, garlic powder, onion powder, smoked paprika, and ground cumin. Season generously with salt and freshly ground black pepper.
⏱️ 3 min
- 4
Mix all ingredients together thoroughly using your hands or a sturdy spoon until a cohesive, uniform dough forms. Take small portions of the mixture (about 1 tablespoon each) and roll them between your palms to form uniform, bite-sized balls.
⏱️ 15 min
- 5
In a deep skillet or pot, heat 2 to 3 inches of neutral oil to 350°F. Carefully lower the potato balls into the hot oil in batches, taking care not to overcrowd the pan. Fry for 7 to 10 minutes, turning them occasionally, until they are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350
- 6
Use a slotted spoon to transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. Season lightly with additional salt immediately while they are still hot.
⏱️ 2 min
- 7
While the potato balls are frying or cooling, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio of mayonnaise to Sriracha to your preference, adding more mayo for creaminess or more Sriracha for heat.
⏱️ 2 min
- 8
Arrange the crispy potato balls on a serving platter, sprinkle with extra fresh parsley for garnish (if desired), and serve immediately alongside the Sriracha mayonnaise dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, large
- 3 tablespoons cornstarch
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, freshly ground, to taste
- neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Fill a large pot with salted water and bring it to a rolling boil. Carefully add the potatoes and cook until they are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. While still hot, pass them through a potato ricer into a large bowl or mash them thoroughly with a potato masher until completely smooth, ensuring no lumps remain.
⏱️ 5 min - 3
To the mashed potatoes, add the cornstarch, chopped fresh parsley, dried oregano, garlic powder, onion powder, smoked paprika, and ground cumin. Season generously with salt and freshly ground black pepper.
⏱️ 3 min - 4
Mix all ingredients together thoroughly using your hands or a sturdy spoon until a cohesive, uniform dough forms. Take small portions of the mixture (about 1 tablespoon each) and roll them between your palms to form uniform, bite-sized balls.
⏱️ 15 min - 5
In a deep skillet or pot, heat 2 to 3 inches of neutral oil to 350°F. Carefully lower the potato balls into the hot oil in batches, taking care not to overcrowd the pan. Fry for 7 to 10 minutes, turning them occasionally, until they are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350 - 6
Use a slotted spoon to transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. Season lightly with additional salt immediately while they are still hot.
⏱️ 2 min - 7
While the potato balls are frying or cooling, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio of mayonnaise to Sriracha to your preference, adding more mayo for creaminess or more Sriracha for heat.
⏱️ 2 min - 8
Arrange the crispy potato balls on a serving platter, sprinkle with extra fresh parsley for garnish (if desired), and serve immediately alongside the Sriracha mayonnaise dipping sauce.
⏱️ 1 min