Crispy Potato Balls with Sriracha Mayo

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 Sriracha Mayo

1/2 cup vegan mayonnaise
1/2 cup Sriracha sauce

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 dipping sauce. In a small bowl, whisk together the 1/2 cup of vegan mayonnaise and 1/2 cup of Sriracha sauce until smooth and well combined. Adjust the ratio to your preference for creaminess or heat.
⏱️ 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 Sriracha mayo dipping sauce.
⏱️ 1 min