Crispy Potato Balls with Sriracha Mayonnaise
Crispy Potato Balls with Sriracha Mayonnaise
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium-sized
- 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
- as needed salt, to taste
- as needed freshly ground black pepper, to taste
- as needed neutral oil, for deep frying
- as needed Parmesan cheese, freshly grated, optional, for garnish
For the Sriracha Mayonnaise
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Prepare the potatoes by filling a large pot with salted water and bringing it to a rolling boil. Carefully add the potatoes to the boiling water and cook until they are fork-tender, about 15-20 minutes depending on size.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. Use a potato ricer or a sturdy masher to mash the hot potatoes into a large mixing bowl until smooth, ensuring no large 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. Mix all ingredients thoroughly until they are well combined and form a cohesive mixture.
⏱️ 5 min
- 4
Season the potato mixture with salt and freshly ground black pepper to taste. Take small portions of the mixture (about 1 tablespoon each) and roll them into uniform balls, placing them on a clean surface or baking sheet.
⏱️ 10 min
- 5
In a deep skillet or Dutch oven, heat 2-3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 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. Transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. Season lightly with a pinch of salt immediately after frying.
⏱️ 15 min•🌡️ 350
- 7
While the potato balls are frying or cooling, prepare the Sriracha mayonnaise. 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 heat and creaminess.
⏱️ 2 min
- 8
Arrange the crispy potato balls on a serving platter. If desired, grate fresh Parmesan cheese over the top and sprinkle with extra fresh parsley for garnish. Serve immediately with the Sriracha mayonnaise dipping sauce on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayonnaise
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium-sized
- 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
- as needed salt, to taste
- as needed freshly ground black pepper, to taste
- as needed neutral oil, for deep frying
- as needed Parmesan cheese, freshly grated, optional, for garnish
For the Sriracha Mayonnaise
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Prepare the potatoes by filling a large pot with salted water and bringing it to a rolling boil. Carefully add the potatoes to the boiling water and cook until they are fork-tender, about 15-20 minutes depending on size.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. Use a potato ricer or a sturdy masher to mash the hot potatoes into a large mixing bowl until smooth, ensuring no large 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. Mix all ingredients thoroughly until they are well combined and form a cohesive mixture.
⏱️ 5 min - 4
Season the potato mixture with salt and freshly ground black pepper to taste. Take small portions of the mixture (about 1 tablespoon each) and roll them into uniform balls, placing them on a clean surface or baking sheet.
⏱️ 10 min - 5
In a deep skillet or Dutch oven, heat 2-3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 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. Transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. Season lightly with a pinch of salt immediately after frying.
⏱️ 15 min•🌡️ 350 - 7
While the potato balls are frying or cooling, prepare the Sriracha mayonnaise. 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 heat and creaminess.
⏱️ 2 min - 8
Arrange the crispy potato balls on a serving platter. If desired, grate fresh Parmesan cheese over the top and sprinkle with extra fresh parsley for garnish. Serve immediately with the Sriracha mayonnaise dipping sauce on the side.
⏱️ 3 min