Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, medium
- 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
- neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish
- fresh parsley, extra, chopped
- chili flakes, optional, as needed
Instructions
- 1
Fill a large pot with salted water and bring it to a rolling boil. Carefully add the medium potatoes and cook until they are fork-tender, about 15-20 minutes.
⏱️ 15 min
- 2
Once cooked, drain the potatoes thoroughly. Pass them through a potato ricer into a large mixing bowl, or mash them very well with a potato masher until smooth, ensuring no lumps remain.
⏱️ 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 generously with salt and freshly ground black pepper to taste. Mix everything together by hand until a uniform, pliable dough forms.
⏱️ 5 min
- 4
Take small portions of the potato mixture and roll them into individual balls, aiming for roughly 1-inch in diameter. This recipe should yield about 12-14 balls.
⏱️ 10 min
- 5
In a deep skillet or pot, heat 2-3 inches of neutral oil to 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 pan. Fry for 7-10 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 7
Use a slotted spoon to transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. Season them lightly with additional salt immediately while they are still hot.
⏱️ 2 min
- 8
While the potato balls are frying, prepare the dipping sauce. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio to your personal preference, adding more mayonnaise for creaminess or more Sriracha for extra heat.
⏱️ 2 min
- 9
Arrange the crispy potato balls on a platter. Sprinkle with extra fresh chopped parsley and optionally chili flakes for garnish. Serve immediately alongside the Sriracha mayo dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, medium
- 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
- neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish
- fresh parsley, extra, chopped
- chili flakes, optional, as needed
Instructions
- 1
Fill a large pot with salted water and bring it to a rolling boil. Carefully add the medium potatoes and cook until they are fork-tender, about 15-20 minutes.
⏱️ 15 min - 2
Once cooked, drain the potatoes thoroughly. Pass them through a potato ricer into a large mixing bowl, or mash them very well with a potato masher until smooth, ensuring no lumps remain.
⏱️ 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 generously with salt and freshly ground black pepper to taste. Mix everything together by hand until a uniform, pliable dough forms.
⏱️ 5 min - 4
Take small portions of the potato mixture and roll them into individual balls, aiming for roughly 1-inch in diameter. This recipe should yield about 12-14 balls.
⏱️ 10 min - 5
In a deep skillet or pot, heat 2-3 inches of neutral oil to 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 pan. Fry for 7-10 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 7
Use a slotted spoon to transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. Season them lightly with additional salt immediately while they are still hot.
⏱️ 2 min - 8
While the potato balls are frying, prepare the dipping sauce. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio to your personal preference, adding more mayonnaise for creaminess or more Sriracha for extra heat.
⏱️ 2 min - 9
Arrange the crispy potato balls on a platter. Sprinkle with extra fresh chopped parsley and optionally chili flakes for garnish. Serve immediately alongside the Sriracha mayo dipping sauce.
⏱️ 1 min