Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, large, peeled, cut into large chunks
- 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
- salt, as needed
- freshly ground black pepper, as needed
- 4 cups neutral oil, for deep frying
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish
- fresh parsley, chopped, as needed
Instructions
- 1
Fill a large pot with salted water and bring it to a rolling boil. Add the peeled and chunked potatoes and cook for 15-20 minutes, or until they are fork-tender and easily mashed.
⏱️ 20 min
- 2
Carefully drain the cooked potatoes. While still warm, transfer them to a large bowl and mash thoroughly using a potato ricer or masher until 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 2 tablespoons of chopped fresh parsley. Season with salt and freshly ground black pepper as needed. Mix all the ingredients together by hand until they are well combined and form a cohesive, firm dough.
⏱️ 7 min
- 4
Take small portions of the potato mixture (about 1 1/2 tablespoons each) and roll them into uniform, bite-sized balls. This recipe should yield approximately 12-14 balls.
⏱️ 8 min
- 5
In a deep skillet or heavy-bottomed pot, heat 4 cups of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure the oil maintains the correct temperature.
⏱️ 5 min•🌡️ 350
- 6
Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 7-10 minutes per batch, turning them occasionally to ensure even cooking, 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. Immediately season them lightly with additional salt while they are still hot.
⏱️ 3 min
- 8
In a small bowl, whisk together the 1/2 cup vegan mayonnaise and 1/2 cup Sriracha sauce until the mixture is smooth and well combined. Adjust the ratio to your personal taste, adding more mayonnaise for creaminess or more Sriracha for increased heat.
⏱️ 2 min
- 9
Arrange the crispy potato balls on a serving platter. Garnish with additional chopped fresh parsley, if desired. Serve immediately with the Sriracha Mayo for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, large, peeled, cut into large chunks
- 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
- salt, as needed
- freshly ground black pepper, as needed
- 4 cups neutral oil, for deep frying
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish
- fresh parsley, chopped, as needed
Instructions
- 1
Fill a large pot with salted water and bring it to a rolling boil. Add the peeled and chunked potatoes and cook for 15-20 minutes, or until they are fork-tender and easily mashed.
⏱️ 20 min - 2
Carefully drain the cooked potatoes. While still warm, transfer them to a large bowl and mash thoroughly using a potato ricer or masher until 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 2 tablespoons of chopped fresh parsley. Season with salt and freshly ground black pepper as needed. Mix all the ingredients together by hand until they are well combined and form a cohesive, firm dough.
⏱️ 7 min - 4
Take small portions of the potato mixture (about 1 1/2 tablespoons each) and roll them into uniform, bite-sized balls. This recipe should yield approximately 12-14 balls.
⏱️ 8 min - 5
In a deep skillet or heavy-bottomed pot, heat 4 cups of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure the oil maintains the correct temperature.
⏱️ 5 min•🌡️ 350 - 6
Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 7-10 minutes per batch, turning them occasionally to ensure even cooking, 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. Immediately season them lightly with additional salt while they are still hot.
⏱️ 3 min - 8
In a small bowl, whisk together the 1/2 cup vegan mayonnaise and 1/2 cup Sriracha sauce until the mixture is smooth and well combined. Adjust the ratio to your personal taste, adding more mayonnaise for creaminess or more Sriracha for increased heat.
⏱️ 2 min - 9
Arrange the crispy potato balls on a serving platter. Garnish with additional chopped fresh parsley, if desired. Serve immediately with the Sriracha Mayo for dipping.
⏱️ 1 min