Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, medium-sized
- 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
- 1 tablespoon salt, for boiling water, plus more to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 cups neutral oil, for deep frying, as needed
- 1 tablespoon vegan Parmesan cheese, optional, for garnish
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat. Carefully add the potatoes to the boiling water and cook for 15 to 20 minutes, or until fork-tender.
⏱️ 20 min
- 2
Once cooked, carefully remove the potatoes from the water. Use a potato ricer to mash them directly into a large mixing bowl, ensuring a fine, fluffy texture. Alternatively, mash thoroughly with a potato masher.
⏱️ 10 min
- 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the initial 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. Take small portions (about 1 tablespoon each) of the mixture and roll them between your palms to create uniform, small potato balls, approximately 1 inch in diameter.
⏱️ 15 min
- 5
In a deep skillet or pot, heat 2 to 3 inches of neutral oil to 350°F (170°C). Carefully place 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 on all sides.
⏱️ 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 an additional sprinkle of salt.
⏱️ 5 min
- 7
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio to your preference, adding more vegan mayo for a creamier texture or more Sriracha for increased heat.
⏱️ 3 min
- 8
Arrange the crispy potato balls on a serving platter. Garnish with extra fresh parsley and, if desired, a sprinkle of vegan Parmesan cheese. Serve immediately alongside the prepared Sriracha mayo dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, medium-sized
- 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
- 1 tablespoon salt, for boiling water, plus more to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 cups neutral oil, for deep frying, as needed
- 1 tablespoon vegan Parmesan cheese, optional, for garnish
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat. Carefully add the potatoes to the boiling water and cook for 15 to 20 minutes, or until fork-tender.
⏱️ 20 min - 2
Once cooked, carefully remove the potatoes from the water. Use a potato ricer to mash them directly into a large mixing bowl, ensuring a fine, fluffy texture. Alternatively, mash thoroughly with a potato masher.
⏱️ 10 min - 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the initial 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. Take small portions (about 1 tablespoon each) of the mixture and roll them between your palms to create uniform, small potato balls, approximately 1 inch in diameter.
⏱️ 15 min - 5
In a deep skillet or pot, heat 2 to 3 inches of neutral oil to 350°F (170°C). Carefully place 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 on all sides.
⏱️ 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 an additional sprinkle of salt.
⏱️ 5 min - 7
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio to your preference, adding more vegan mayo for a creamier texture or more Sriracha for increased heat.
⏱️ 3 min - 8
Arrange the crispy potato balls on a serving platter. Garnish with extra fresh parsley and, if desired, a sprinkle of vegan Parmesan cheese. Serve immediately alongside the prepared Sriracha mayo dipping sauce.
⏱️ 2 min