Crispy Potato Balls with Sriracha Mayo
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, medium, peeled and quartered
- 3 tablespoons cornstarch
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Sriracha Mayo
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha
- 1 teaspoon lime juice, freshly squeezed
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15 to 20 minutes.
⏱️ 20 min
- 2
Drain the potatoes thoroughly and return them to the empty pot. Mash them until completely smooth, ensuring no lumps remain. Allow the mashed potatoes to cool for about 5 minutes.
⏱️ 10 min
- 3
Add the cornstarch, dried oregano, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the mashed potatoes. Mix well until all ingredients are evenly incorporated and the mixture forms a cohesive dough.
⏱️ 5 min
- 4
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform balls, approximately 1 1/2 inches in diameter. Place the formed potato balls on a baking sheet lined with parchment paper. If time allows, refrigerate for 15-20 minutes to help them firm up.
⏱️ 15 min
- 5
While the potato balls are chilling (if refrigerating), prepare the Sriracha Mayo. In a small bowl, combine the mayonnaise, Sriracha, and fresh lime juice. Whisk until smooth and well combined. Taste and adjust Sriracha or lime juice to your preference.
⏱️ 5 min
- 6
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to ensure accurate temperature. Do not overcrowd the pot; fry in batches.
⏱️ 10 min•🌡️ 350
- 7
Carefully lower a batch of potato balls into the hot oil. Fry for 5 to 7 minutes, turning occasionally, until they are golden brown and crispy all over. The internal temperature should reach 165°F if checked.
⏱️ 7 min•🌡️ 350
- 8
Using a slotted spoon, transfer the fried potato balls to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato balls, ensuring the oil returns to 350°F between batches.
⏱️ 10 min
- 9
Serve the Crispy Potato Balls hot, accompanied by the creamy Sriracha Mayo for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls with Sriracha Mayo
Ingredients
For the Potato Balls
- 3 potatoes, medium, peeled and quartered
- 3 tablespoons cornstarch
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Sriracha Mayo
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha
- 1 teaspoon lime juice, freshly squeezed
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15 to 20 minutes.
⏱️ 20 min - 2
Drain the potatoes thoroughly and return them to the empty pot. Mash them until completely smooth, ensuring no lumps remain. Allow the mashed potatoes to cool for about 5 minutes.
⏱️ 10 min - 3
Add the cornstarch, dried oregano, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the mashed potatoes. Mix well until all ingredients are evenly incorporated and the mixture forms a cohesive dough.
⏱️ 5 min - 4
Take small portions of the potato mixture (about 1 tablespoon each) and roll them into uniform balls, approximately 1 1/2 inches in diameter. Place the formed potato balls on a baking sheet lined with parchment paper. If time allows, refrigerate for 15-20 minutes to help them firm up.
⏱️ 15 min - 5
While the potato balls are chilling (if refrigerating), prepare the Sriracha Mayo. In a small bowl, combine the mayonnaise, Sriracha, and fresh lime juice. Whisk until smooth and well combined. Taste and adjust Sriracha or lime juice to your preference.
⏱️ 5 min - 6
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to ensure accurate temperature. Do not overcrowd the pot; fry in batches.
⏱️ 10 min•🌡️ 350 - 7
Carefully lower a batch of potato balls into the hot oil. Fry for 5 to 7 minutes, turning occasionally, until they are golden brown and crispy all over. The internal temperature should reach 165°F if checked.
⏱️ 7 min•🌡️ 350 - 8
Using a slotted spoon, transfer the fried potato balls to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato balls, ensuring the oil returns to 350°F between batches.
⏱️ 10 min - 9
Serve the Crispy Potato Balls hot, accompanied by the creamy Sriracha Mayo for dipping.