Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium-sized, peeled and boiled until tender
- 3 tablespoons cornstarch
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 3 cups vegetable oil, for deep frying
For the Sriracha Mayo
- 1/2 cup mayonnaise, full-fat
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder, optional
Instructions
- 1
After boiling, drain the potatoes thoroughly. Transfer them to a large bowl and mash them until smooth. Ensure there are no lumps.
⏱️ 5 min
- 2
Add the cornstarch, dried oregano, garlic powder, salt, and black pepper to the mashed potatoes. Mix well until all ingredients are evenly incorporated and the mixture forms a cohesive dough.
⏱️ 3 min
- 3
Take about 1 tablespoon of the potato mixture and roll it into a small ball, approximately 1 inch in diameter. Repeat with the remaining mixture until all potato balls are formed.
⏱️ 7 min
- 4
In a small bowl, whisk together the mayonnaise, Sriracha, fresh lime juice, and optional garlic powder until smooth. Taste and adjust Sriracha or lime juice as desired. Set aside.
⏱️ 2 min
- 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 6
Carefully place the potato balls into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to remove the potato balls from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Serve the crispy potato balls immediately with the prepared Sriracha mayo for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium-sized, peeled and boiled until tender
- 3 tablespoons cornstarch
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 3 cups vegetable oil, for deep frying
For the Sriracha Mayo
- 1/2 cup mayonnaise, full-fat
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder, optional
Instructions
- 1
After boiling, drain the potatoes thoroughly. Transfer them to a large bowl and mash them until smooth. Ensure there are no lumps.
⏱️ 5 min - 2
Add the cornstarch, dried oregano, garlic powder, salt, and black pepper to the mashed potatoes. Mix well until all ingredients are evenly incorporated and the mixture forms a cohesive dough.
⏱️ 3 min - 3
Take about 1 tablespoon of the potato mixture and roll it into a small ball, approximately 1 inch in diameter. Repeat with the remaining mixture until all potato balls are formed.
⏱️ 7 min - 4
In a small bowl, whisk together the mayonnaise, Sriracha, fresh lime juice, and optional garlic powder until smooth. Taste and adjust Sriracha or lime juice as desired. Set aside.
⏱️ 2 min - 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 6
Carefully place the potato balls into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to remove the potato balls from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Serve the crispy potato balls immediately with the prepared Sriracha mayo for dipping.
⏱️ 1 min