Crispy Potato Balls
Crispy Potato Balls
Ingredients
For the Potato Balls
- 3 potatoes
- 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, to taste
- freshly ground black pepper, as needed, to taste
- neutral oil, as needed, for deep frying
- vegan Parmesan cheese, optional, for garnish
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 rolling boil over high heat. Carefully add the potatoes and cook until they are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Once cooked, drain the potatoes thoroughly. Transfer them to a large bowl and mash them completely, preferably using a potato ricer for the smoothest consistency.
⏱️ 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.
⏱️ 5 min
- 4
Mix all the ingredients together thoroughly until a cohesive, uniform dough forms. Take small, equal portions of the potato mixture and roll them into smooth, uniform balls, about 1 1/2 inches in diameter.
⏱️ 15 min
- 5
In a deep skillet or heavy-bottomed pot, pour 2-3 inches of neutral oil. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 6
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 with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350
- 7
Using a slotted spoon, transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. While still hot, lightly season them with a pinch of salt. Repeat the frying and draining process with the remaining potato mixture.
⏱️ 5 min
- 8
While the potato balls are frying or cooling slightly, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio to your preference for desired creaminess or heat.
⏱️ 5 min
- 9
Arrange the crispy potato balls on a serving platter. Garnish with additional fresh chopped parsley and, if desired, a sprinkle of vegan Parmesan cheese over the top. Serve immediately alongside the Sriracha mayo dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls
Ingredients
For the Potato Balls
- 3 potatoes
- 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, to taste
- freshly ground black pepper, as needed, to taste
- neutral oil, as needed, for deep frying
- vegan Parmesan cheese, optional, for garnish
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 rolling boil over high heat. Carefully add the potatoes and cook until they are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Once cooked, drain the potatoes thoroughly. Transfer them to a large bowl and mash them completely, preferably using a potato ricer for the smoothest consistency.
⏱️ 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.
⏱️ 5 min - 4
Mix all the ingredients together thoroughly until a cohesive, uniform dough forms. Take small, equal portions of the potato mixture and roll them into smooth, uniform balls, about 1 1/2 inches in diameter.
⏱️ 15 min - 5
In a deep skillet or heavy-bottomed pot, pour 2-3 inches of neutral oil. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 6
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 with a slotted spoon, until they are evenly golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350 - 7
Using a slotted spoon, transfer the fried potato balls to a paper-towel-lined plate to drain any excess oil. While still hot, lightly season them with a pinch of salt. Repeat the frying and draining process with the remaining potato mixture.
⏱️ 5 min - 8
While the potato balls are frying or cooling slightly, prepare the Sriracha mayo. In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce until smooth and well combined. Taste and adjust the ratio to your preference for desired creaminess or heat.
⏱️ 5 min - 9
Arrange the crispy potato balls on a serving platter. Garnish with additional fresh chopped parsley and, if desired, a sprinkle of vegan Parmesan cheese over the top. Serve immediately alongside the Sriracha mayo dipping sauce.
⏱️ 2 min