Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Crispy Potato Balls
- 3 potatoes, medium-sized
- 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, as needed
- freshly ground black pepper, as needed
- neutral oil, for deep frying
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 boil. Add the medium-sized potatoes and cook until they are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Once cooked, carefully peel the potatoes. Use a potato ricer to press them into a large mixing bowl, creating a fine, fluffy texture. Alternatively, mash them thoroughly with a fork or potato masher until smooth.
⏱️ 5 min
- 3
To the riced 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
Mix and knead the ingredients by hand until a cohesive dough forms. It should be firm enough to hold its shape.
⏱️ 2 min
- 5
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls. This should yield approximately 12-14 balls.
⏱️ 10 min
- 6
In a deep skillet or pot, heat 2-3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 10 min•🌡️ 350
- 7
Carefully lower 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.
⏱️ 10 min
- 8
Use a slotted spoon to transfer the fried potato balls to a paper-towel-lined plate to drain excess oil. Season them lightly with additional salt while they are still hot.
⏱️ 2 min
- 9
While the potato balls are frying, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Adjust the ratio to taste, adding more mayo for creaminess or more Sriracha for extra heat.
⏱️ 2 min
- 10
Arrange the crispy potato balls on a platter, sprinkle with extra fresh parsley for garnish, and serve immediately alongside the 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
- 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, as needed
- freshly ground black pepper, as needed
- neutral oil, for deep frying
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 boil. Add the medium-sized potatoes and cook until they are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Once cooked, carefully peel the potatoes. Use a potato ricer to press them into a large mixing bowl, creating a fine, fluffy texture. Alternatively, mash them thoroughly with a fork or potato masher until smooth.
⏱️ 5 min - 3
To the riced 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
Mix and knead the ingredients by hand until a cohesive dough forms. It should be firm enough to hold its shape.
⏱️ 2 min - 5
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform, bite-sized balls. This should yield approximately 12-14 balls.
⏱️ 10 min - 6
In a deep skillet or pot, heat 2-3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 10 min•🌡️ 350 - 7
Carefully lower 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.
⏱️ 10 min - 8
Use a slotted spoon to transfer the fried potato balls to a paper-towel-lined plate to drain excess oil. Season them lightly with additional salt while they are still hot.
⏱️ 2 min - 9
While the potato balls are frying, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Adjust the ratio to taste, adding more mayo for creaminess or more Sriracha for extra heat.
⏱️ 2 min - 10
Arrange the crispy potato balls on a platter, sprinkle with extra fresh parsley for garnish, and serve immediately alongside the Sriracha mayo for dipping.
⏱️ 1 min