Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium-sized, 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, plus extra for garnish
- salt, to taste
- black pepper, freshly ground, to taste
- 2 cups neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Fill a large pot with generously salted water and bring it to a rolling boil over high heat. Carefully add the potatoes and boil for 15 to 20 minutes, or until they are completely fork-tender.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. Using a potato ricer or a sturdy masher, mash the potatoes directly into a large mixing bowl until they are smooth and free of any lumps.
⏱️ 5 min
- 3
To the mashed potatoes, add the cornstarch, chopped fresh parsley, dried oregano, garlic powder, onion powder, smoked paprika, and ground cumin. Season generously with salt and freshly ground black pepper.
⏱️ 3 min
- 4
Using your clean hands, thoroughly mix all the ingredients together. Continue to mix and knead until a cohesive, dough-like mixture forms that can be easily shaped into balls.
⏱️ 5 min
- 5
Take small portions of the potato mixture, about 1 tablespoon each, and gently roll them between your palms to form uniform, bite-sized balls. Place the formed balls on a baking sheet lined with parchment paper.
⏱️ 10 min
- 6
In a deep skillet or heavy-bottomed pot, pour enough neutral oil to reach a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 7 to 10 minutes per batch, turning occasionally, until they are evenly golden brown and wonderfully crispy on all sides.
⏱️ 20 min•🌡️ 350
- 7
Using a slotted spoon, transfer the fried potato balls to a plate lined with paper towels to drain any excess oil. While still hot, lightly season them with additional salt, if desired.
⏱️ 3 min
- 8
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until completely smooth and well combined. Taste and adjust the ratio as desired, adding more mayonnaise for a milder, creamier dip or more Sriracha for extra heat.
⏱️ 2 min
- 9
Arrange the crispy potato balls on a serving platter. Garnish with a sprinkle of extra fresh parsley, if desired, and serve immediately alongside the spicy Sriracha mayo dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium-sized, 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, plus extra for garnish
- salt, to taste
- black pepper, freshly ground, to taste
- 2 cups neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Fill a large pot with generously salted water and bring it to a rolling boil over high heat. Carefully add the potatoes and boil for 15 to 20 minutes, or until they are completely fork-tender.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. Using a potato ricer or a sturdy masher, mash the potatoes directly into a large mixing bowl until they are smooth and free of any lumps.
⏱️ 5 min - 3
To the mashed potatoes, add the cornstarch, chopped fresh parsley, dried oregano, garlic powder, onion powder, smoked paprika, and ground cumin. Season generously with salt and freshly ground black pepper.
⏱️ 3 min - 4
Using your clean hands, thoroughly mix all the ingredients together. Continue to mix and knead until a cohesive, dough-like mixture forms that can be easily shaped into balls.
⏱️ 5 min - 5
Take small portions of the potato mixture, about 1 tablespoon each, and gently roll them between your palms to form uniform, bite-sized balls. Place the formed balls on a baking sheet lined with parchment paper.
⏱️ 10 min - 6
In a deep skillet or heavy-bottomed pot, pour enough neutral oil to reach a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Carefully lower the potato balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 7 to 10 minutes per batch, turning occasionally, until they are evenly golden brown and wonderfully crispy on all sides.
⏱️ 20 min•🌡️ 350 - 7
Using a slotted spoon, transfer the fried potato balls to a plate lined with paper towels to drain any excess oil. While still hot, lightly season them with additional salt, if desired.
⏱️ 3 min - 8
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until completely smooth and well combined. Taste and adjust the ratio as desired, adding more mayonnaise for a milder, creamier dip or more Sriracha for extra heat.
⏱️ 2 min - 9
Arrange the crispy potato balls on a serving platter. Garnish with a sprinkle of extra fresh parsley, if desired, and serve immediately alongside the spicy Sriracha mayo dipping sauce.
⏱️ 2 min