Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, large, peeled
- 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
- salt, to taste
- black pepper, freshly ground, to taste
- neutral oil, for deep frying
- fresh parsley, for garnish
For the Sriracha Mayo
- 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. Add the peeled potatoes and cook until they are tender when pierced easily with a fork, approximately 15-20 minutes.
⏱️ 20 min
- 2
Drain the cooked potatoes thoroughly. Using a potato ricer or masher, mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min
- 3
Transfer the mashed potatoes to a large bowl. Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, chopped fresh parsley, salt, and black pepper.
⏱️ 5 min
- 4
Mix all the ingredients together thoroughly by hand until a cohesive, uniform dough forms. Do not overmix.
⏱️ 3 min
- 5
Take small, equal portions of the potato mixture and roll them into uniform small balls, roughly 12-14 in total. Place them on a clean plate or baking sheet.
⏱️ 10 min
- 6
In a deep skillet or pot, heat 2 to 3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 7
Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry for 7 to 10 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 8
Use a slotted spoon to remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain any excess oil. Season lightly with additional salt immediately while they are still hot.
⏱️ 2 min
- 9
While the potato balls are frying or cooling, prepare the dipping sauce. 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 mayo for creaminess or more Sriracha for heat.
⏱️ 3 min
- 10
Arrange the crispy potato balls on a platter, sprinkle with extra fresh parsley for garnish, 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 Potato Balls
- 3 potatoes, large, peeled
- 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
- salt, to taste
- black pepper, freshly ground, to taste
- neutral oil, for deep frying
- fresh parsley, for garnish
For the Sriracha Mayo
- 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. Add the peeled potatoes and cook until they are tender when pierced easily with a fork, approximately 15-20 minutes.
⏱️ 20 min - 2
Drain the cooked potatoes thoroughly. Using a potato ricer or masher, mash the potatoes until completely smooth, ensuring no lumps remain.
⏱️ 5 min - 3
Transfer the mashed potatoes to a large bowl. Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, chopped fresh parsley, salt, and black pepper.
⏱️ 5 min - 4
Mix all the ingredients together thoroughly by hand until a cohesive, uniform dough forms. Do not overmix.
⏱️ 3 min - 5
Take small, equal portions of the potato mixture and roll them into uniform small balls, roughly 12-14 in total. Place them on a clean plate or baking sheet.
⏱️ 10 min - 6
In a deep skillet or pot, heat 2 to 3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 7
Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry for 7 to 10 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 8
Use a slotted spoon to remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain any excess oil. Season lightly with additional salt immediately while they are still hot.
⏱️ 2 min - 9
While the potato balls are frying or cooling, prepare the dipping sauce. 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 mayo for creaminess or more Sriracha for heat.
⏱️ 3 min - 10
Arrange the crispy potato balls on a platter, sprinkle with extra fresh parsley for garnish, and serve immediately alongside the Sriracha mayo dipping sauce.
⏱️ 1 min