Crispy Potato Balls
Crispy Potato Balls
Ingredients
For the Potato Balls
- 3 potatoes, medium-sized, 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, chopped, plus extra for garnish
- salt, to taste
- freshly ground black pepper, to taste
- 4 cups neutral oil, for deep frying
For the Sriracha Mayo Dipping Sauce
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Place the peeled and quartered potatoes into a large pot. Cover with cold, salted water and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, approximately 15-20 minutes.
⏱️ 20 min
- 2
While the potatoes are cooking, prepare the Sriracha Mayo Dipping Sauce. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until well combined. Set aside.
⏱️ 2 min
- 3
Once tender, drain the cooked potatoes thoroughly. Return them to the hot pot or transfer to a large bowl. Mash the potatoes until smooth. For the smoothest texture, use a potato ricer if available.
⏱️ 5 min
- 4
Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and chopped fresh parsley to the mashed potatoes. Season generously with salt and freshly ground black pepper.
⏱️ 3 min
- 5
Mix all the ingredients thoroughly until a cohesive, dough-like consistency is formed. Ensure all spices are evenly distributed.
⏱️ 2 min
- 6
Take small portions of the potato mixture and roll them into uniform, bite-sized balls, about 1 inch in diameter. This recipe should yield approximately 12-14 balls.
⏱️ 10 min
- 7
In a deep skillet or heavy-bottomed pot, heat 2-3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 8
Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pot. Fry them for 7-10 minutes, turning occasionally with a slotted spoon, until they are evenly golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 9
Remove the fried potato balls with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with remaining batches.
⏱️ 5 min
- 10
Garnish with extra fresh parsley, if desired, and serve immediately with the Sriracha Mayo Dipping Sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls
Ingredients
For the Potato Balls
- 3 potatoes, medium-sized, 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, chopped, plus extra for garnish
- salt, to taste
- freshly ground black pepper, to taste
- 4 cups neutral oil, for deep frying
For the Sriracha Mayo Dipping Sauce
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Place the peeled and quartered potatoes into a large pot. Cover with cold, salted water and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, approximately 15-20 minutes.
⏱️ 20 min - 2
While the potatoes are cooking, prepare the Sriracha Mayo Dipping Sauce. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until well combined. Set aside.
⏱️ 2 min - 3
Once tender, drain the cooked potatoes thoroughly. Return them to the hot pot or transfer to a large bowl. Mash the potatoes until smooth. For the smoothest texture, use a potato ricer if available.
⏱️ 5 min - 4
Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and chopped fresh parsley to the mashed potatoes. Season generously with salt and freshly ground black pepper.
⏱️ 3 min - 5
Mix all the ingredients thoroughly until a cohesive, dough-like consistency is formed. Ensure all spices are evenly distributed.
⏱️ 2 min - 6
Take small portions of the potato mixture and roll them into uniform, bite-sized balls, about 1 inch in diameter. This recipe should yield approximately 12-14 balls.
⏱️ 10 min - 7
In a deep skillet or heavy-bottomed pot, heat 2-3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 8
Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pot. Fry them for 7-10 minutes, turning occasionally with a slotted spoon, until they are evenly golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 9
Remove the fried potato balls with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with remaining batches.
⏱️ 5 min - 10
Garnish with extra fresh parsley, if desired, and serve immediately with the Sriracha Mayo Dipping Sauce.
⏱️ 1 min