Crispy Potato Balls
Crispy Potato Balls
Ingredients
For the Potato Balls
- 3 potatoes
- 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 salt, to taste
- 1 black pepper, freshly ground, to taste
- 2 cups neutral oil, for deep frying
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Begin by boiling the potatoes. Fill a pot with salted water, bring it to a boil, and add the potatoes. Cook until they are tender, about 15-20 minutes depending on size.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly and transfer them to a large bowl. Use a potato ricer or masher to mash them until smooth, ensuring no lumps remain.
⏱️ 5 min
- 3
Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the 2 tablespoons of chopped fresh parsley to the mashed potatoes. Season generously with salt and freshly ground black pepper to taste.
⏱️ 5 min
- 4
Mix all the ingredients well by hand until a cohesive dough forms. Take small portions of the potato mixture and roll them into uniform small balls, about 1 inch in diameter.
⏱️ 10 min
- 5
In a deep skillet or pot, heat the neutral oil to 350°F. Carefully place the potato balls into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 7-10 minutes, turning them occasionally, until they are evenly golden brown and crispy.
⏱️ 25 min•🌡️ 350
- 6
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain excess oil. Season them lightly with additional salt while they are still hot.
⏱️ 2 min
- 7
While the potato balls are frying or cooling, prepare the Sriracha Mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until the mixture is smooth and well combined. Adjust the ratio of mayonnaise to Sriracha to achieve desired creaminess or heat level.
⏱️ 3 min
- 8
Arrange the crispy potato balls on a serving platter. Garnish with additional fresh parsley, if desired. Serve immediately with the Sriracha mayo dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls
Ingredients
For the Potato Balls
- 3 potatoes
- 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 salt, to taste
- 1 black pepper, freshly ground, to taste
- 2 cups neutral oil, for deep frying
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Begin by boiling the potatoes. Fill a pot with salted water, bring it to a boil, and add the potatoes. Cook until they are tender, about 15-20 minutes depending on size.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly and transfer them to a large bowl. Use a potato ricer or masher to mash them until smooth, ensuring no lumps remain.
⏱️ 5 min - 3
Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the 2 tablespoons of chopped fresh parsley to the mashed potatoes. Season generously with salt and freshly ground black pepper to taste.
⏱️ 5 min - 4
Mix all the ingredients well by hand until a cohesive dough forms. Take small portions of the potato mixture and roll them into uniform small balls, about 1 inch in diameter.
⏱️ 10 min - 5
In a deep skillet or pot, heat the neutral oil to 350°F. Carefully place the potato balls into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 7-10 minutes, turning them occasionally, until they are evenly golden brown and crispy.
⏱️ 25 min•🌡️ 350 - 6
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain excess oil. Season them lightly with additional salt while they are still hot.
⏱️ 2 min - 7
While the potato balls are frying or cooling, prepare the Sriracha Mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until the mixture is smooth and well combined. Adjust the ratio of mayonnaise to Sriracha to achieve desired creaminess or heat level.
⏱️ 3 min - 8
Arrange the crispy potato balls on a serving platter. Garnish with additional fresh parsley, if desired. Serve immediately with the Sriracha mayo dipping sauce on the side.
⏱️ 1 min