Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, large, starchy variety like Russet, peeled and cut into 1-inch pieces
- 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
- to taste salt
- to taste black pepper, freshly ground
- 2 quarts neutral oil, for deep frying (e.g., vegetable, canola, or sunflower), as needed
- 1/4 cup Parmesan cheese, grated, optional, or vegan alternative for garnish
For the Sriracha Mayonnaise
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Place the peeled and cut potatoes into a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes. They should be easily pierced with a fork.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. While still hot, pass them through a potato ricer or mash them very well with a fork or potato masher until smooth and fluffy. Transfer to a large mixing bowl.
⏱️ 5 min
- 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and chopped fresh parsley. Season generously with salt and freshly ground black pepper to taste.
⏱️ 3 min
- 4
Using your hands, thoroughly mix all the ingredients until a cohesive, dough-like mixture is formed. Do not overmix, but 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. Place them on a baking sheet lined with parchment paper as you go.
⏱️ 15 min
- 6
In a deep skillet or pot, pour enough neutral oil to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 7
Carefully lower the potato balls into the hot oil in batches, being careful 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. Maintain the oil temperature as consistently as possible.
⏱️ 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 them lightly with additional salt immediately while they are still hot.
⏱️ 3 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 for creaminess or heat.
⏱️ 2 min
- 10
Arrange the crispy potato balls on a platter. Garnish with extra fresh parsley and, optionally, grated fresh Parmesan cheese or a vegan alternative. Serve immediately with the Sriracha mayo dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, large, starchy variety like Russet, peeled and cut into 1-inch pieces
- 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
- to taste salt
- to taste black pepper, freshly ground
- 2 quarts neutral oil, for deep frying (e.g., vegetable, canola, or sunflower), as needed
- 1/4 cup Parmesan cheese, grated, optional, or vegan alternative for garnish
For the Sriracha Mayonnaise
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Place the peeled and cut potatoes into a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes. They should be easily pierced with a fork.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. While still hot, pass them through a potato ricer or mash them very well with a fork or potato masher until smooth and fluffy. Transfer to a large mixing bowl.
⏱️ 5 min - 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and chopped fresh parsley. Season generously with salt and freshly ground black pepper to taste.
⏱️ 3 min - 4
Using your hands, thoroughly mix all the ingredients until a cohesive, dough-like mixture is formed. Do not overmix, but 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. Place them on a baking sheet lined with parchment paper as you go.
⏱️ 15 min - 6
In a deep skillet or pot, pour enough neutral oil to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 7
Carefully lower the potato balls into the hot oil in batches, being careful 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. Maintain the oil temperature as consistently as possible.
⏱️ 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 them lightly with additional salt immediately while they are still hot.
⏱️ 3 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 for creaminess or heat.
⏱️ 2 min - 10
Arrange the crispy potato balls on a platter. Garnish with extra fresh parsley and, optionally, grated fresh Parmesan cheese or a vegan alternative. Serve immediately with the Sriracha mayo dipping sauce on the side.
⏱️ 1 min