Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, peeled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons 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, as needed
- freshly ground black pepper, as needed
- neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish
- fresh parsley, chopped, as needed
- vegan Parmesan cheese, grated, as needed
Instructions
- 1
Place the peeled and quartered potatoes in a large pot. Cover them with generously salted water and bring to a boil over high heat. Cook until the potatoes are very tender when pierced with a fork, approximately 15-20 minutes.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. Transfer them to a large bowl and mash them using a potato ricer or fork until completely smooth, ensuring no lumps remain.
⏱️ 5 min
- 3
Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and 2 tablespoons of chopped fresh parsley to the mashed potatoes. Season generously with salt and freshly ground black pepper. Mix well with a spoon or your hands until all ingredients are evenly incorporated and form a cohesive, firm dough.
⏱️ 10 min
- 4
Take small portions of the potato mixture (about 1 tablespoon each) and roll them between your palms into uniform, bite-sized balls. Place the formed balls on a baking sheet lined with parchment paper.
⏱️ 15 min
- 5
In a deep skillet or 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 (170°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 6
Carefully lower the potato balls into the hot oil in batches, making sure 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.
⏱️ 15 min•🌡️ 350
- 7
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 them lightly with additional salt to taste.
⏱️ 2 min
- 8
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio of mayonnaise to Sriracha to achieve your desired level of creaminess and heat.
⏱️ 3 min
- 9
Arrange the crispy potato balls on a serving platter. For garnish, grate fresh vegan Parmesan cheese over the top and sprinkle with additional chopped fresh parsley. Serve immediately with the Sriracha mayo dipping sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, peeled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons 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, as needed
- freshly ground black pepper, as needed
- neutral oil, for deep frying, as needed
For the Sriracha Mayo
- 1/2 cup vegan mayonnaise
- 1/2 cup Sriracha sauce
For Garnish
- fresh parsley, chopped, as needed
- vegan Parmesan cheese, grated, as needed
Instructions
- 1
Place the peeled and quartered potatoes in a large pot. Cover them with generously salted water and bring to a boil over high heat. Cook until the potatoes are very tender when pierced with a fork, approximately 15-20 minutes.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. Transfer them to a large bowl and mash them using a potato ricer or fork until completely smooth, ensuring no lumps remain.
⏱️ 5 min - 3
Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, and 2 tablespoons of chopped fresh parsley to the mashed potatoes. Season generously with salt and freshly ground black pepper. Mix well with a spoon or your hands until all ingredients are evenly incorporated and form a cohesive, firm dough.
⏱️ 10 min - 4
Take small portions of the potato mixture (about 1 tablespoon each) and roll them between your palms into uniform, bite-sized balls. Place the formed balls on a baking sheet lined with parchment paper.
⏱️ 15 min - 5
In a deep skillet or 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 (170°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 6
Carefully lower the potato balls into the hot oil in batches, making sure 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.
⏱️ 15 min•🌡️ 350 - 7
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 them lightly with additional salt to taste.
⏱️ 2 min - 8
In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio of mayonnaise to Sriracha to achieve your desired level of creaminess and heat.
⏱️ 3 min - 9
Arrange the crispy potato balls on a serving platter. For garnish, grate fresh vegan Parmesan cheese over the top and sprinkle with additional chopped fresh parsley. Serve immediately with the Sriracha mayo dipping sauce on the side.
⏱️ 2 min