Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, large, peeled and boiled until tender
- 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, as needed
- freshly ground black pepper, to taste, as needed
- neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Peel potatoes and place them in a large pot. Cover with salted water and bring to a boil. Cook until potatoes are very tender, about 20 minutes. Drain well and mash thoroughly using a potato ricer or masher in a large mixing bowl.
⏱️ 20 min
- 2
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the 2 tablespoons of chopped fresh parsley. Season generously with salt and freshly ground black pepper.
⏱️ 5 min
- 3
Mix all ingredients thoroughly by hand until a cohesive, uniform dough is formed. Take small portions of the potato mixture and roll them into individual, bite-sized balls, about 1 inch in diameter.
⏱️ 15 min
- 4
In a deep skillet or pot, heat enough neutral oil to reach a depth of 2 to 3 inches over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350
- 5
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, until beautifully golden brown and crispy on all sides.
⏱️ 25 min
- 6
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain any excess oil. While still hot, season lightly with additional salt, if desired.
⏱️ 2 min
- 7
In a small bowl, combine the vegan mayonnaise and Sriracha sauce. Whisk until smooth and well combined. Taste and adjust the ratio as desired for creaminess or heat.
⏱️ 3 min
- 8
Serve the crispy potato balls immediately with the Sriracha mayo for dipping, garnished with extra fresh parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, large, peeled and boiled until tender
- 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, as needed
- freshly ground black pepper, to taste, as needed
- neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- 1
Peel potatoes and place them in a large pot. Cover with salted water and bring to a boil. Cook until potatoes are very tender, about 20 minutes. Drain well and mash thoroughly using a potato ricer or masher in a large mixing bowl.
⏱️ 20 min - 2
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and the 2 tablespoons of chopped fresh parsley. Season generously with salt and freshly ground black pepper.
⏱️ 5 min - 3
Mix all ingredients thoroughly by hand until a cohesive, uniform dough is formed. Take small portions of the potato mixture and roll them into individual, bite-sized balls, about 1 inch in diameter.
⏱️ 15 min - 4
In a deep skillet or pot, heat enough neutral oil to reach a depth of 2 to 3 inches over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350 - 5
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, until beautifully golden brown and crispy on all sides.
⏱️ 25 min - 6
Using a slotted spoon, remove the fried potato balls from the oil and transfer them to a paper-towel-lined plate to drain any excess oil. While still hot, season lightly with additional salt, if desired.
⏱️ 2 min - 7
In a small bowl, combine the vegan mayonnaise and Sriracha sauce. Whisk until smooth and well combined. Taste and adjust the ratio as desired for creaminess or heat.
⏱️ 3 min - 8
Serve the crispy potato balls immediately with the Sriracha mayo for dipping, garnished with extra fresh parsley if desired.
⏱️ 1 min