Crispy Potato Balls
Crispy Potato Balls
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, plus extra for garnish
- salt, to taste
- freshly ground black pepper, to taste
- neutral oil, 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, approximately 20 minutes.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. Pass them through a potato ricer into a large mixing bowl to achieve a smooth, fluffy texture. Alternatively, mash them very well with a potato masher.
⏱️ 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 the ingredients thoroughly until a cohesive potato dough forms. Ensure everything is well combined.
⏱️ 2 min
- 5
Take small portions of the potato mixture (about 1 tablespoon each) and roll them between your palms to form small, uniform balls. Set them aside on a plate.
⏱️ 10 min
- 6
In a deep pot or Dutch oven, heat 2 to 3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry the potato balls for 7 to 10 minutes per batch, turning them occasionally, until they are evenly golden brown and crispy on all sides.
⏱️ 20 min•🌡️ 350
- 8
Use a slotted spoon to 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 they are still hot.
⏱️ 2 min
- 9
While the potato balls are frying, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Adjust the ratio to your preference, adding more mayonnaise for creaminess or more Sriracha for heat.
⏱️ 3 min
- 10
Arrange the crispy potato balls on a platter, sprinkle with extra fresh parsley for garnish, and serve immediately alongside the Sriracha mayo for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls
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, plus extra for garnish
- salt, to taste
- freshly ground black pepper, to taste
- neutral oil, 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, approximately 20 minutes.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. Pass them through a potato ricer into a large mixing bowl to achieve a smooth, fluffy texture. Alternatively, mash them very well with a potato masher.
⏱️ 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 the ingredients thoroughly until a cohesive potato dough forms. Ensure everything is well combined.
⏱️ 2 min - 5
Take small portions of the potato mixture (about 1 tablespoon each) and roll them between your palms to form small, uniform balls. Set them aside on a plate.
⏱️ 10 min - 6
In a deep pot or Dutch oven, heat 2 to 3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry the potato balls for 7 to 10 minutes per batch, turning them occasionally, until they are evenly golden brown and crispy on all sides.
⏱️ 20 min•🌡️ 350 - 8
Use a slotted spoon to 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 they are still hot.
⏱️ 2 min - 9
While the potato balls are frying, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Adjust the ratio to your preference, adding more mayonnaise for creaminess or more Sriracha for heat.
⏱️ 3 min - 10
Arrange the crispy potato balls on a platter, sprinkle with extra fresh parsley for garnish, and serve immediately alongside the Sriracha mayo for dipping.
⏱️ 1 min