Crispy Potato Balls with Sriracha Mayonnaise
Crispy Potato Balls with Sriracha Mayonnaise
Ingredients
For the Crispy Potato Balls
- 3 potatoes, peeled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups neutral oil, for frying
For the Sriracha Mayonnaise
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Fill a large pot with salted water and bring it to a rolling boil. Carefully add the peeled and quartered potatoes and cook for 15-20 minutes, or until they are fork-tender.
⏱️ 20 min
- 2
Drain the cooked potatoes thoroughly and allow them to cool slightly for about 5 minutes. Transfer the warm potatoes to a large bowl and mash them thoroughly using a potato ricer or masher until no lumps remain.
⏱️ 10 min
- 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, chopped fresh parsley, salt, and freshly ground black pepper. Mix all the ingredients well until thoroughly combined and the mixture forms a cohesive, dough-like consistency.
⏱️ 5 min
- 4
Take small portions of the potato mixture, approximately 1 inch in diameter, and roll them into uniform balls. Continue until all the mixture is used, yielding roughly 12-14 potato balls.
⏱️ 10 min
- 5
In a deep skillet or pot, heat the neutral oil to 350°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in. Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining potato balls.
⏱️ 25 min•🌡️ 350
- 6
While the potato balls are frying, prepare the Sriracha mayonnaise. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until well combined and smooth.
⏱️ 2 min
- 7
Serve the crispy potato balls hot with the Sriracha mayonnaise for dipping. Garnish with extra fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayonnaise
Ingredients
For the Crispy Potato Balls
- 3 potatoes, peeled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups neutral oil, for frying
For the Sriracha Mayonnaise
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Fill a large pot with salted water and bring it to a rolling boil. Carefully add the peeled and quartered potatoes and cook for 15-20 minutes, or until they are fork-tender.
⏱️ 20 min - 2
Drain the cooked potatoes thoroughly and allow them to cool slightly for about 5 minutes. Transfer the warm potatoes to a large bowl and mash them thoroughly using a potato ricer or masher until no lumps remain.
⏱️ 10 min - 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, chopped fresh parsley, salt, and freshly ground black pepper. Mix all the ingredients well until thoroughly combined and the mixture forms a cohesive, dough-like consistency.
⏱️ 5 min - 4
Take small portions of the potato mixture, approximately 1 inch in diameter, and roll them into uniform balls. Continue until all the mixture is used, yielding roughly 12-14 potato balls.
⏱️ 10 min - 5
In a deep skillet or pot, heat the neutral oil to 350°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in. Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining potato balls.
⏱️ 25 min•🌡️ 350 - 6
While the potato balls are frying, prepare the Sriracha mayonnaise. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until well combined and smooth.
⏱️ 2 min - 7
Serve the crispy potato balls hot with the Sriracha mayonnaise for dipping. Garnish with extra fresh chopped parsley, if desired.
⏱️ 1 min