Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium, about 1 1/3 pounds
- 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, plus more as needed for boiling and seasoning
- 1/4 teaspoon black pepper, freshly ground, plus more as needed
- 2 cups neutral oil, for deep frying
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish (Optional)
- 1/4 cup Parmesan cheese, freshly grated, or vegan alternative, as needed
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 2
Once cooked, transfer the drained potatoes to a large mixing bowl. Using a potato ricer or masher, mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min
- 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, 2 tablespoons of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Mix all ingredients thoroughly by hand until a cohesive dough forms.
⏱️ 5 min
- 4
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls. Set aside on a plate.
⏱️ 10 min
- 5
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio of mayonnaise to Sriracha to achieve your desired creaminess and level of heat. Set aside.
⏱️ 2 min
- 6
Heat 2-3 inches of neutral oil in a deep skillet or pot over medium-high heat until it reaches 350°F. Carefully place the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 7-10 minutes, turning them occasionally, until they are evenly golden brown and crispy on all sides.
⏱️ 20 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 excess oil. Season them lightly with additional salt while they are still hot.
⏱️ 2 min
- 8
Arrange the crispy potato balls on a serving platter. Optionally, grate fresh Parmesan cheese (or a vegan alternative) over the top and sprinkle with the extra chopped fresh parsley for garnish. 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, about 1 1/3 pounds
- 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, plus more as needed for boiling and seasoning
- 1/4 teaspoon black pepper, freshly ground, plus more as needed
- 2 cups neutral oil, for deep frying
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish (Optional)
- 1/4 cup Parmesan cheese, freshly grated, or vegan alternative, as needed
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 2
Once cooked, transfer the drained potatoes to a large mixing bowl. Using a potato ricer or masher, mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min - 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, 2 tablespoons of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Mix all ingredients thoroughly by hand until a cohesive dough forms.
⏱️ 5 min - 4
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls. Set aside on a plate.
⏱️ 10 min - 5
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio of mayonnaise to Sriracha to achieve your desired creaminess and level of heat. Set aside.
⏱️ 2 min - 6
Heat 2-3 inches of neutral oil in a deep skillet or pot over medium-high heat until it reaches 350°F. Carefully place the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 7-10 minutes, turning them occasionally, until they are evenly golden brown and crispy on all sides.
⏱️ 20 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 excess oil. Season them lightly with additional salt while they are still hot.
⏱️ 2 min - 8
Arrange the crispy potato balls on a serving platter. Optionally, grate fresh Parmesan cheese (or a vegan alternative) over the top and sprinkle with the extra chopped fresh parsley for garnish. Serve immediately alongside the Sriracha mayo dipping sauce.
⏱️ 1 min