Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium, peeled and quartered
- 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, freshly chopped
- salt, as needed
- black pepper, freshly ground, as needed
- neutral oil, for deep frying, enough to fill 2-3 inches in a skillet/pot
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are very tender, about 15-20 minutes. Drain thoroughly.
⏱️ 20 min
- 2
Transfer the drained potatoes to a large mixing bowl. Mash them thoroughly with a potato masher until smooth, ensuring no large lumps remain. Allow to cool slightly for about 5 minutes.
⏱️ 7 min
- 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and freshly chopped parsley. Season generously with salt and freshly ground black pepper. Mix well with a spoon or your hands until all ingredients are evenly incorporated and a cohesive dough forms.
⏱️ 8 min
- 4
Roll the potato mixture into 1-inch diameter balls. Place them on a plate or baking sheet lined with parchment paper. If time permits, refrigerate the potato balls for 15-20 minutes to help them firm up, which will prevent them from breaking apart during frying.
⏱️ 10 min
- 5
While the potato balls are chilling (or just before frying), prepare the Sriracha Mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined.
⏱️ 2 min
- 6
In a deep skillet or heavy-bottomed pot, pour enough neutral oil to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, you can test the oil by dropping a small piece of potato mixture; it should sizzle immediately.
⏱️ 5 min•🌡️ 360
- 7
Carefully add the potato balls to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes per batch, turning occasionally, until they are golden brown and crispy all over. The internal temperature should be hot.
⏱️ 15 min
- 8
Using a slotted spoon, remove the crispy potato balls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Immediately season with a little extra salt while they are still hot.
⏱️ 1 min
- 9
Garnish with extra fresh parsley, if desired. Serve the crispy potato balls hot with the prepared Sriracha Mayo for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium, peeled and quartered
- 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, freshly chopped
- salt, as needed
- black pepper, freshly ground, as needed
- neutral oil, for deep frying, enough to fill 2-3 inches in a skillet/pot
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are very tender, about 15-20 minutes. Drain thoroughly.
⏱️ 20 min - 2
Transfer the drained potatoes to a large mixing bowl. Mash them thoroughly with a potato masher until smooth, ensuring no large lumps remain. Allow to cool slightly for about 5 minutes.
⏱️ 7 min - 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and freshly chopped parsley. Season generously with salt and freshly ground black pepper. Mix well with a spoon or your hands until all ingredients are evenly incorporated and a cohesive dough forms.
⏱️ 8 min - 4
Roll the potato mixture into 1-inch diameter balls. Place them on a plate or baking sheet lined with parchment paper. If time permits, refrigerate the potato balls for 15-20 minutes to help them firm up, which will prevent them from breaking apart during frying.
⏱️ 10 min - 5
While the potato balls are chilling (or just before frying), prepare the Sriracha Mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined.
⏱️ 2 min - 6
In a deep skillet or heavy-bottomed pot, pour enough neutral oil to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, you can test the oil by dropping a small piece of potato mixture; it should sizzle immediately.
⏱️ 5 min•🌡️ 360 - 7
Carefully add the potato balls to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes per batch, turning occasionally, until they are golden brown and crispy all over. The internal temperature should be hot.
⏱️ 15 min - 8
Using a slotted spoon, remove the crispy potato balls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Immediately season with a little extra salt while they are still hot.
⏱️ 1 min - 9
Garnish with extra fresh parsley, if desired. Serve the crispy potato balls hot with the prepared Sriracha Mayo for dipping.
⏱️ 1 min