Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, about 600g
- 3 tablespoons cornstarch
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- salt, as needed, to taste
- freshly ground black pepper, as needed, to taste
- neutral oil, as needed, for deep-frying
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 and transfer them to a large bowl. Using a potato ricer or masher, mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min
- 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the 2 tablespoons of chopped fresh parsley. Season generously with salt and freshly ground black pepper.
⏱️ 3 min
- 4
Mix all ingredients together by hand until they are well combined and form a pliable, dough-like consistency. Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls. This should yield approximately 12-14 balls.
⏱️ 10 min
- 5
In a deep skillet or heavy-bottomed pot, pour enough neutral oil to reach a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350
- 6
Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry for 7-10 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350
- 7
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain any excess oil. While still hot, season them lightly with a pinch of salt.
⏱️ 2 min
- 8
While the potato balls are frying or draining, 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 to your preference for creaminess and heat.
⏱️ 2 min
- 9
Arrange the crispy potato balls on a serving platter. Garnish with extra fresh parsley or a sprinkle of vegan Parmesan cheese, if desired. Serve immediately with the Sriracha mayo dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, about 600g
- 3 tablespoons cornstarch
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- salt, as needed, to taste
- freshly ground black pepper, as needed, to taste
- neutral oil, as needed, for deep-frying
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 and transfer them to a large bowl. Using a potato ricer or masher, mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min - 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the 2 tablespoons of chopped fresh parsley. Season generously with salt and freshly ground black pepper.
⏱️ 3 min - 4
Mix all ingredients together by hand until they are well combined and form a pliable, dough-like consistency. Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls. This should yield approximately 12-14 balls.
⏱️ 10 min - 5
In a deep skillet or heavy-bottomed pot, pour enough neutral oil to reach a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350 - 6
Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry for 7-10 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350 - 7
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain any excess oil. While still hot, season them lightly with a pinch of salt.
⏱️ 2 min - 8
While the potato balls are frying or draining, 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 to your preference for creaminess and heat.
⏱️ 2 min - 9
Arrange the crispy potato balls on a serving platter. Garnish with extra fresh parsley or a sprinkle of vegan Parmesan cheese, if desired. Serve immediately with the Sriracha mayo dipping sauce on the side.
⏱️ 1 min