Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium, boiled until very tender
- 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
- to taste salt
- to taste freshly ground black pepper
- as needed neutral oil, for deep frying
For the Sriracha Mayo Dipping Sauce
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish (Optional)
- as needed fresh parsley, extra chopped
- as needed vegan Parmesan, freshly grated
Instructions
- 1
Boil the potatoes in a large pot of salted water until they are very tender and easily pierced with a fork, about 20-25 minutes. Drain thoroughly.
⏱️ 25 min
- 2
Once cooked, pass the drained potatoes through a potato ricer into a large bowl, or mash them thoroughly with a potato masher until completely smooth and free of lumps.
⏱️ 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.
⏱️ 5 min
- 4
Using your hands, mix all the ingredients thoroughly until a cohesive, dough-like mixture forms. The mixture should be firm enough to roll into balls.
⏱️ 5 min
- 5
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls. Place them on a baking sheet lined with parchment paper as you go.
⏱️ 10 min
- 6
Prepare the Sriracha Mayo: In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until well combined. Set aside.
⏱️ 2 min
- 7
In a deep skillet or pot, heat about 2-3 inches of neutral oil over medium-high heat to 350-375°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 360
- 8
Carefully add the potato balls to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until they are golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 15 min•🌡️ 360
- 9
Remove the fried potato balls with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Season lightly with a pinch of salt immediately after frying, if desired.
⏱️ 3 min
- 10
Serve the crispy potato balls hot with the Sriracha mayo dipping sauce. Garnish with extra chopped fresh parsley and freshly grated vegan Parmesan, if using.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium, boiled until very tender
- 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
- to taste salt
- to taste freshly ground black pepper
- as needed neutral oil, for deep frying
For the Sriracha Mayo Dipping Sauce
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish (Optional)
- as needed fresh parsley, extra chopped
- as needed vegan Parmesan, freshly grated
Instructions
- 1
Boil the potatoes in a large pot of salted water until they are very tender and easily pierced with a fork, about 20-25 minutes. Drain thoroughly.
⏱️ 25 min - 2
Once cooked, pass the drained potatoes through a potato ricer into a large bowl, or mash them thoroughly with a potato masher until completely smooth and free of lumps.
⏱️ 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.
⏱️ 5 min - 4
Using your hands, mix all the ingredients thoroughly until a cohesive, dough-like mixture forms. The mixture should be firm enough to roll into balls.
⏱️ 5 min - 5
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls. Place them on a baking sheet lined with parchment paper as you go.
⏱️ 10 min - 6
Prepare the Sriracha Mayo: In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until well combined. Set aside.
⏱️ 2 min - 7
In a deep skillet or pot, heat about 2-3 inches of neutral oil over medium-high heat to 350-375°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 360 - 8
Carefully add the potato balls to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until they are golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 15 min•🌡️ 360 - 9
Remove the fried potato balls with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Season lightly with a pinch of salt immediately after frying, if desired.
⏱️ 3 min - 10
Serve the crispy potato balls hot with the Sriracha mayo dipping sauce. Garnish with extra chopped fresh parsley and freshly grated vegan Parmesan, if using.
⏱️ 2 min