Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium
- 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
- 1 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- 3 cups neutral oil, for deep frying
- 1 tablespoon fresh parsley, chopped, for garnish
For the Sriracha Mayo Dipping Sauce
- 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 potatoes and cook until they are fork-tender, about 15-20 minutes depending on their size.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly and transfer them to a large mixing bowl. Using a potato ricer or masher, thoroughly mash the potatoes until they are 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 the 2 tablespoons of chopped fresh parsley. Season generously with salt and freshly ground black pepper to taste. Mix all ingredients together thoroughly until a cohesive, dough-like mixture forms.
⏱️ 5 min
- 4
Take small portions of the potato mixture, about 1 1/2 tablespoons each, and roll them between your palms to form small, bite-sized balls. This recipe should yield approximately 12-14 balls.
⏱️ 10 min
- 5
In a deep skillet or pot, pour in the neutral oil to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 6
Carefully lower the formed potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 7-10 minutes, turning them occasionally with a slotted spoon to ensure even cooking and browning. Continue frying until the potato balls are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350
- 7
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain any excess oil. While still hot, season them lightly with additional salt, if desired.
⏱️ 2 min
- 8
While the potato balls are frying or draining, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio as desired; add more mayonnaise for a creamier, milder sauce or more Sriracha for extra heat.
⏱️ 3 min
- 9
Arrange the crispy potato balls on a platter. Garnish with the extra chopped fresh parsley, if desired, and serve immediately alongside the Sriracha mayo dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium
- 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
- 1 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- 3 cups neutral oil, for deep frying
- 1 tablespoon fresh parsley, chopped, for garnish
For the Sriracha Mayo Dipping Sauce
- 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 potatoes and cook until they are fork-tender, about 15-20 minutes depending on their size.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly and transfer them to a large mixing bowl. Using a potato ricer or masher, thoroughly mash the potatoes until they are 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 the 2 tablespoons of chopped fresh parsley. Season generously with salt and freshly ground black pepper to taste. Mix all ingredients together thoroughly until a cohesive, dough-like mixture forms.
⏱️ 5 min - 4
Take small portions of the potato mixture, about 1 1/2 tablespoons each, and roll them between your palms to form small, bite-sized balls. This recipe should yield approximately 12-14 balls.
⏱️ 10 min - 5
In a deep skillet or pot, pour in the neutral oil to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 6
Carefully lower the formed potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 7-10 minutes, turning them occasionally with a slotted spoon to ensure even cooking and browning. Continue frying until the potato balls are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350 - 7
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain any excess oil. While still hot, season them lightly with additional salt, if desired.
⏱️ 2 min - 8
While the potato balls are frying or draining, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio as desired; add more mayonnaise for a creamier, milder sauce or more Sriracha for extra heat.
⏱️ 3 min - 9
Arrange the crispy potato balls on a platter. Garnish with the extra chopped fresh parsley, if desired, and serve immediately alongside the Sriracha mayo dipping sauce.
⏱️ 1 min