Crispy Potato Balls
Crispy Potato Balls
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium, peeled and boiled
- 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, to taste
- black pepper, to taste
- neutral oil, for deep frying, as needed
- vegan Parmesan, grated, for optional garnish
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Peel the potatoes and place them in a large pot. Cover with cold, salted water and bring to a boil over high heat. Cook for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min
- 2
Drain the cooked potatoes thoroughly. Press them through a potato ricer into a large mixing bowl, creating a fine, fluffy mash. Ensure there are no lumps.
⏱️ 5 min
- 3
To the riced potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, 2 tablespoons of chopped fresh parsley, salt, and black pepper. Mix well with your hands until all ingredients are evenly combined and form a cohesive dough.
⏱️ 5 min
- 4
Take small, even portions of the potato mixture and roll them into individual balls, about 1 1/2 inches in diameter. Place the formed balls on a clean surface or baking sheet.
⏱️ 10 min
- 5
In a deep skillet or heavy-bottomed pot, pour neutral oil to a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry for 7 to 10 minutes per batch, turning occasionally, until they are evenly golden brown and crispy.
⏱️ 20 min•🌡️ 350
- 6
Using a slotted spoon, transfer the fried potato balls to a plate lined with paper towels to drain any excess oil. While still hot, lightly season them with additional salt to taste.
⏱️ 3 min
- 7
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 of Sriracha to mayo to your personal taste for desired spiciness and creaminess.
⏱️ 2 min
- 8
Arrange the crispy potato balls on a serving platter. Optionally, garnish with grated vegan Parmesan and extra chopped parsley. Serve immediately with the Sriracha mayo dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium, peeled and boiled
- 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, to taste
- black pepper, to taste
- neutral oil, for deep frying, as needed
- vegan Parmesan, grated, for optional garnish
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Peel the potatoes and place them in a large pot. Cover with cold, salted water and bring to a boil over high heat. Cook for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min - 2
Drain the cooked potatoes thoroughly. Press them through a potato ricer into a large mixing bowl, creating a fine, fluffy mash. Ensure there are no lumps.
⏱️ 5 min - 3
To the riced potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, 2 tablespoons of chopped fresh parsley, salt, and black pepper. Mix well with your hands until all ingredients are evenly combined and form a cohesive dough.
⏱️ 5 min - 4
Take small, even portions of the potato mixture and roll them into individual balls, about 1 1/2 inches in diameter. Place the formed balls on a clean surface or baking sheet.
⏱️ 10 min - 5
In a deep skillet or heavy-bottomed pot, pour neutral oil to a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry for 7 to 10 minutes per batch, turning occasionally, until they are evenly golden brown and crispy.
⏱️ 20 min•🌡️ 350 - 6
Using a slotted spoon, transfer the fried potato balls to a plate lined with paper towels to drain any excess oil. While still hot, lightly season them with additional salt to taste.
⏱️ 3 min - 7
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 of Sriracha to mayo to your personal taste for desired spiciness and creaminess.
⏱️ 2 min - 8
Arrange the crispy potato balls on a serving platter. Optionally, garnish with grated vegan Parmesan and extra chopped parsley. Serve immediately with the Sriracha mayo dipping sauce.
⏱️ 2 min