Crispy Potato Balls
Crispy Potato Balls
Ingredients
For the Potato Balls
- 3 potatoes, large
- 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
- black pepper, freshly ground, to taste
- neutral oil, for deep frying, 2 to 3 inches in depth
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish (Optional)
- fresh parsley, extra, chopped
- vegan Parmesan, grated
Instructions
- 1
Place the potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15 to 20 minutes.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. Using a potato ricer or a sturdy fork, mash the boiled potatoes into a large mixing bowl until they are finely riced and smooth. Ensure no lumps remain.
⏱️ 5 min
- 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, 2 tablespoons of chopped fresh parsley, salt, and black pepper.
⏱️ 3 min
- 4
Mix all ingredients thoroughly by hand until a cohesive, uniform dough is formed. The mixture should be firm enough to roll into balls.
⏱️ 2 min
- 5
Take small, equal portions of the potato mixture (about 1 tablespoon each) and roll them between your palms to form bite-sized balls. Place the formed balls on a plate or baking sheet.
⏱️ 15 min
- 6
In a deep skillet or pot, heat 2 to 3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 7
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 with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 20 min•🌡️ 350
- 8
Remove the fried potato balls from the oil using a slotted spoon and transfer them to a paper-towel-lined plate to drain excess oil. Lightly season them with additional salt while they are still hot.
⏱️ 3 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 your preference for creaminess or heat.
⏱️ 2 min
- 10
Arrange the crispy potato balls on a serving platter. Garnish with extra chopped fresh parsley and, if desired, grated vegan Parmesan. Serve immediately with the Sriracha mayo for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls
Ingredients
For the Potato Balls
- 3 potatoes, large
- 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
- black pepper, freshly ground, to taste
- neutral oil, for deep frying, 2 to 3 inches in depth
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish (Optional)
- fresh parsley, extra, chopped
- vegan Parmesan, grated
Instructions
- 1
Place the potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15 to 20 minutes.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. Using a potato ricer or a sturdy fork, mash the boiled potatoes into a large mixing bowl until they are finely riced and smooth. Ensure no lumps remain.
⏱️ 5 min - 3
To the mashed potatoes, add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, 2 tablespoons of chopped fresh parsley, salt, and black pepper.
⏱️ 3 min - 4
Mix all ingredients thoroughly by hand until a cohesive, uniform dough is formed. The mixture should be firm enough to roll into balls.
⏱️ 2 min - 5
Take small, equal portions of the potato mixture (about 1 tablespoon each) and roll them between your palms to form bite-sized balls. Place the formed balls on a plate or baking sheet.
⏱️ 15 min - 6
In a deep skillet or pot, heat 2 to 3 inches of neutral oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 7
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 with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 20 min•🌡️ 350 - 8
Remove the fried potato balls from the oil using a slotted spoon and transfer them to a paper-towel-lined plate to drain excess oil. Lightly season them with additional salt while they are still hot.
⏱️ 3 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 your preference for creaminess or heat.
⏱️ 2 min - 10
Arrange the crispy potato balls on a serving platter. Garnish with extra chopped fresh parsley and, if desired, grated vegan Parmesan. Serve immediately with the Sriracha mayo for dipping.
⏱️ 2 min