Crispy Potato Balls with Creamy Herb Dip

Ingredients

For the Potato Balls

3 potatoes, medium-sized, boiled
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
as needed salt, to taste
as needed freshly ground black pepper, to taste
as needed neutral oil, for deep frying (2 to 3 inches in the pot/skillet)

For the Creamy Herb Dip

1/2 cup vegan mayonnaise
1 clove garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
1 teaspoon lemon juice
as needed salt, to taste
as needed freshly ground black pepper, to taste

For Garnish

as needed fresh parsley, chopped
as needed vegan Parmesan, freshly grated

Instructions

1
Place the 3 medium-sized potatoes in a large pot. Cover them with cold, salted water and bring to a boil over high heat. Cook until the potatoes are fork-tender, approximately 15 to 20 minutes. Drain the water thoroughly and allow the potatoes to cool slightly.
⏱️ 20 min
2
Using a potato ricer or a fork/masher, mash the slightly cooled potatoes into a large mixing bowl until they are smooth and free of lumps.
⏱️ 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 to taste. Mix all ingredients thoroughly by hand until a cohesive dough forms.
⏱️ 5 min
4
Take small portions of the potato mixture and roll them into small, roughly 1-inch diameter balls. Place them on a clean surface or baking sheet as you go.
⏱️ 10 min
5
In a deep skillet or pot, heat 2 to 3 inches of neutral oil to 350°F. Use a kitchen thermometer to ensure the oil reaches the correct temperature.
⏱️ 5 min•🌡️ 350
6
Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 7 to 10 minutes, turning occasionally, until they are evenly golden brown and crispy on all sides. Repeat with remaining batches.
⏱️ 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. Season lightly with additional salt while the balls are still hot.
⏱️ 2 min
8
While the potato balls are frying, prepare the creamy herb dip. In a small bowl, whisk together the 1/2 cup of vegan mayonnaise, minced garlic, chopped fresh dill, chopped fresh chives, and lemon juice. Season with salt and freshly ground black pepper to taste. Mix until smooth and well combined.
⏱️ 2 min
9
Arrange the crispy potato balls on a platter. Garnish with extra chopped fresh parsley and grate fresh vegan Parmesan over the top, if desired. Serve immediately with the creamy herb dip.
⏱️ 1 min