Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium, peeled
- 1 tablespoon salt, for boiling water
- 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
- salt, to taste
- freshly ground black pepper, to taste
- 3 cups neutral oil, for frying, such as canola or vegetable oil
- 1/4 cup Parmesan cheese, grated, for garnish (optional)
- 1 tablespoon fresh parsley, chopped, for garnish
For the Sriracha Mayo (Optional)
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Peel the potatoes and cut them into quarters. Place them in a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the potatoes are fork-tender.
⏱️ 25 min
- 2
Drain the cooked potatoes thoroughly. While still hot, rice the potatoes into a large mixing bowl using a potato ricer. If you don't have a ricer, mash them very well with a fork or potato masher until completely smooth, with no lumps.
⏱️ 5 min
- 3
To the riced potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and 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. Do not overmix.
⏱️ 10 min
- 4
Take small portions of the potato mixture and roll them into uniform, bite-sized balls, about 1 inch in diameter. Set them aside on a baking sheet.
⏱️ 15 min
- 5
If making the Sriracha Mayo, whisk together the vegan mayonnaise and Sriracha sauce in a small bowl until smooth and well combined. Adjust the ratio to your desired level of creaminess or heat.
⏱️ 3 min
- 6
In a deep skillet or pot, heat 2-3 inches of neutral oil to 350°F. Use a kitchen thermometer to ensure the correct temperature. Do not let the oil get too hot or too cool.
⏱️ 5 min•🌡️ 350
- 7
Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 7-10 minutes, turning occasionally with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 20 min•🌡️ 350
- 8
Using a slotted spoon, remove the fried potato balls from the oil and place them on a paper-towel-lined plate to drain excess oil. While still hot, lightly season them with a pinch of salt.
⏱️ 5 min
- 9
Arrange the Crispy Potato Balls on a serving platter. Garnish with grated Parmesan cheese (if using) and extra chopped fresh parsley. Serve immediately with the Sriracha Mayo on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium, peeled
- 1 tablespoon salt, for boiling water
- 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
- salt, to taste
- freshly ground black pepper, to taste
- 3 cups neutral oil, for frying, such as canola or vegetable oil
- 1/4 cup Parmesan cheese, grated, for garnish (optional)
- 1 tablespoon fresh parsley, chopped, for garnish
For the Sriracha Mayo (Optional)
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Peel the potatoes and cut them into quarters. Place them in a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the potatoes are fork-tender.
⏱️ 25 min - 2
Drain the cooked potatoes thoroughly. While still hot, rice the potatoes into a large mixing bowl using a potato ricer. If you don't have a ricer, mash them very well with a fork or potato masher until completely smooth, with no lumps.
⏱️ 5 min - 3
To the riced potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and 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. Do not overmix.
⏱️ 10 min - 4
Take small portions of the potato mixture and roll them into uniform, bite-sized balls, about 1 inch in diameter. Set them aside on a baking sheet.
⏱️ 15 min - 5
If making the Sriracha Mayo, whisk together the vegan mayonnaise and Sriracha sauce in a small bowl until smooth and well combined. Adjust the ratio to your desired level of creaminess or heat.
⏱️ 3 min - 6
In a deep skillet or pot, heat 2-3 inches of neutral oil to 350°F. Use a kitchen thermometer to ensure the correct temperature. Do not let the oil get too hot or too cool.
⏱️ 5 min•🌡️ 350 - 7
Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 7-10 minutes, turning occasionally with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 20 min•🌡️ 350 - 8
Using a slotted spoon, remove the fried potato balls from the oil and place them on a paper-towel-lined plate to drain excess oil. While still hot, lightly season them with a pinch of salt.
⏱️ 5 min - 9
Arrange the Crispy Potato Balls on a serving platter. Garnish with grated Parmesan cheese (if using) and extra chopped fresh parsley. Serve immediately with the Sriracha Mayo on the side.
⏱️ 2 min