Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium to large
- 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
- as needed salt, to taste
- as needed freshly ground black pepper, to taste
- as needed neutral oil, for deep frying
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 15 to 20 minutes.
⏱️ 20 min
- 2
Drain the cooked potatoes. While still warm, peel them (if desired) and press them through a potato ricer or mash thoroughly with a fork until very smooth. Transfer the mashed potatoes to a large mixing bowl.
⏱️ 5 min
- 3
Add cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, 2 tablespoons of chopped fresh parsley, salt, and freshly ground black pepper to the mashed potatoes. Mix thoroughly by hand until a uniform, pliable dough forms.
⏱️ 10 min
- 4
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into compact, bite-sized balls. Set aside.
⏱️ 10 min
- 5
Fill a deep skillet or pot with 2 to 3 inches of neutral oil. Heat the oil to 350°F. Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 7 to 10 minutes, turning occasionally, until they are evenly golden-brown and crispy.
⏱️ 25 min•🌡️ 350
- 6
Using a slotted spoon, remove the crispy potato balls from the oil and transfer them to a paper-towel-lined plate or bowl to drain excess oil. While still hot, lightly season with additional salt.
⏱️ 2 min
- 7
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Adjust the ratio to your preference for creaminess or heat.
⏱️ 3 min
- 8
Arrange the crispy potato balls on a platter, garnish with extra fresh parsley, and serve immediately 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 to large
- 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
- as needed salt, to taste
- as needed freshly ground black pepper, to taste
- as needed neutral oil, for deep frying
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 15 to 20 minutes.
⏱️ 20 min - 2
Drain the cooked potatoes. While still warm, peel them (if desired) and press them through a potato ricer or mash thoroughly with a fork until very smooth. Transfer the mashed potatoes to a large mixing bowl.
⏱️ 5 min - 3
Add cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, 2 tablespoons of chopped fresh parsley, salt, and freshly ground black pepper to the mashed potatoes. Mix thoroughly by hand until a uniform, pliable dough forms.
⏱️ 10 min - 4
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into compact, bite-sized balls. Set aside.
⏱️ 10 min - 5
Fill a deep skillet or pot with 2 to 3 inches of neutral oil. Heat the oil to 350°F. Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 7 to 10 minutes, turning occasionally, until they are evenly golden-brown and crispy.
⏱️ 25 min•🌡️ 350 - 6
Using a slotted spoon, remove the crispy potato balls from the oil and transfer them to a paper-towel-lined plate or bowl to drain excess oil. While still hot, lightly season with additional salt.
⏱️ 2 min - 7
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Adjust the ratio to your preference for creaminess or heat.
⏱️ 3 min - 8
Arrange the crispy potato balls on a platter, garnish with extra fresh parsley, and serve immediately with the prepared Sriracha mayo for dipping.
⏱️ 1 min