Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, medium to 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, as needed
- freshly ground black pepper, as needed
- 3 cups 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 15-20 minutes depending on their size.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. Using a potato ricer or masher, mash the potatoes until they are completely smooth with no lumps.
⏱️ 5 min
- 3
In a large bowl, combine the mashed potatoes with 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.
⏱️ 5 min
- 4
Mix all ingredients until well combined and a cohesive, dough-like consistency is achieved. Take small portions of the mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls.
⏱️ 15 min
- 5
Heat 2-3 inches of neutral oil in a deep skillet or pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of potato mixture should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 6
Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pot. Fry the potato balls for 7-10 minutes, turning them occasionally, until they are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350
- 7
Using a slotted spoon, transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. While still hot, lightly season them with a pinch of salt.
⏱️ 2 min
- 8
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; add more mayo for creaminess or more Sriracha for extra heat.
⏱️ 3 min
- 9
Arrange the crispy potato balls on a serving platter. Garnish with additional fresh parsley, if desired, and 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, medium to 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, as needed
- freshly ground black pepper, as needed
- 3 cups 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 15-20 minutes depending on their size.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. Using a potato ricer or masher, mash the potatoes until they are completely smooth with no lumps.
⏱️ 5 min - 3
In a large bowl, combine the mashed potatoes with 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.
⏱️ 5 min - 4
Mix all ingredients until well combined and a cohesive, dough-like consistency is achieved. Take small portions of the mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls.
⏱️ 15 min - 5
Heat 2-3 inches of neutral oil in a deep skillet or pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of potato mixture should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 6
Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pot. Fry the potato balls for 7-10 minutes, turning them occasionally, until they are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350 - 7
Using a slotted spoon, transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. While still hot, lightly season them with a pinch of salt.
⏱️ 2 min - 8
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; add more mayo for creaminess or more Sriracha for extra heat.
⏱️ 3 min - 9
Arrange the crispy potato balls on a serving platter. Garnish with additional fresh parsley, if desired, and serve immediately with the Sriracha Mayo for dipping.
⏱️ 1 min