Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium-sized, such as Russet or Yukon Gold
- 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
- freshly ground black pepper, to taste
- neutral oil, for frying, about 2-3 inches deep
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Serving
- Parmesan cheese, freshly grated, optional
- fresh parsley, chopped, for garnish
- salt, as needed, for seasoning after frying
Instructions
- 1
Wash and peel the potatoes. Cut them into roughly equal-sized chunks to ensure even cooking. Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture. Remove from heat. Mash the potatoes using a potato masher or pass them through a potato ricer until completely smooth. Ensure there are no lumps.
⏱️ 5 min
- 3
Transfer the mashed potatoes to a large mixing bowl. Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and chopped fresh parsley. Season with salt and freshly ground black pepper to taste. Mix thoroughly with a spoon or your hands until all ingredients are well combined and the mixture forms a cohesive dough.
⏱️ 10 min
- 4
Take small portions of the potato mixture and roll them into uniform, bite-sized balls, about 1 to 1 1/2 inches in diameter. Place the formed potato balls on a baking sheet lined with parchment paper. If time allows, refrigerate the balls for 15-20 minutes to help them firm up, which prevents them from breaking apart during frying.
⏱️ 15 min
- 5
While the potato balls are chilling (if applicable), 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 of Sriracha for desired heat and creaminess.
⏱️ 5 min
- 6
Pour neutral oil into a deep skillet or heavy-bottomed pot, ensuring it's about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 7
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 with a slotted spoon, until they are evenly golden brown and crispy on all sides. Overcrowding will lower the oil temperature and result in soggy potato balls.
⏱️ 25 min•🌡️ 350
- 8
Once fried, remove the crispy potato balls from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Immediately season lightly with salt while they are still hot.
⏱️ 2 min
- 9
Arrange the crispy potato balls on a serving platter. If desired, grate fresh Parmesan cheese over the top and sprinkle with extra chopped fresh parsley for garnish. Serve immediately with the Sriracha mayo on the side 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, such as Russet or Yukon Gold
- 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
- freshly ground black pepper, to taste
- neutral oil, for frying, about 2-3 inches deep
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Serving
- Parmesan cheese, freshly grated, optional
- fresh parsley, chopped, for garnish
- salt, as needed, for seasoning after frying
Instructions
- 1
Wash and peel the potatoes. Cut them into roughly equal-sized chunks to ensure even cooking. Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture. Remove from heat. Mash the potatoes using a potato masher or pass them through a potato ricer until completely smooth. Ensure there are no lumps.
⏱️ 5 min - 3
Transfer the mashed potatoes to a large mixing bowl. Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and chopped fresh parsley. Season with salt and freshly ground black pepper to taste. Mix thoroughly with a spoon or your hands until all ingredients are well combined and the mixture forms a cohesive dough.
⏱️ 10 min - 4
Take small portions of the potato mixture and roll them into uniform, bite-sized balls, about 1 to 1 1/2 inches in diameter. Place the formed potato balls on a baking sheet lined with parchment paper. If time allows, refrigerate the balls for 15-20 minutes to help them firm up, which prevents them from breaking apart during frying.
⏱️ 15 min - 5
While the potato balls are chilling (if applicable), 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 of Sriracha for desired heat and creaminess.
⏱️ 5 min - 6
Pour neutral oil into a deep skillet or heavy-bottomed pot, ensuring it's about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 7
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 with a slotted spoon, until they are evenly golden brown and crispy on all sides. Overcrowding will lower the oil temperature and result in soggy potato balls.
⏱️ 25 min•🌡️ 350 - 8
Once fried, remove the crispy potato balls from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Immediately season lightly with salt while they are still hot.
⏱️ 2 min - 9
Arrange the crispy potato balls on a serving platter. If desired, grate fresh Parmesan cheese over the top and sprinkle with extra chopped fresh parsley for garnish. Serve immediately with the Sriracha mayo on the side for dipping.
⏱️ 1 min