Crispy Potato Balls

Crispy Potato Balls

4 servings
These crispy vegan potato balls are golden on the outside, soft and fluffy inside, and packed with herbs and spices. Paired with a bold and creamy sriracha mayo dip, they're the ultimate plant-based comfort snack or party appetizer.

Ingredients

  • potatoes

    or 600g

    3
  • cornstarch
    3 tbsp
  • dried oregano
    2 tbsp
  • garlic powder
    2 tsp
  • onion powder
    2 tsp
  • smoked paprika
    2 tsp
  • ground cumin
    ½ tsp
  • chopped fresh parsley

    plus extra for garnish

    2 tbsp
  • salt & freshly ground black pepper
    to taste
  • neutral oil

    for frying

  • mayonnaise
    ½ c
  • sriracha sauce
    ½ c

Directions

  1. 1

    Boil the potatoes
    Fill a pot with salted water and bring to a boil. Add potatoes and cook until fork‑tender, about 12–15 minutes. Drain well and return potatoes to the hot pot for 1–2 minutes to steam off excess moisture.

  2. 2

    Mash & season
    Transfer potatoes to a large mixing bowl. Mash thoroughly with a potato ricer or fork until smooth. Add cornstarch, seasoning and chopped parsleyStir until a cohesive dough forms.

  3. 3

    Form the balls
    Scoop about 2 tbsp of potato mixture and roll into a compact ball. Repeat until all of the mixture is used (you’ll have roughly 12–14 balls).

  4. 4

    Fry until golden
    In a deep skillet or pot, heat 2–3 inches of neutral oil to 350 °F. Carefully lower potato balls into the oil in batches, taking care not to overcrowd. Fry for 7–10 minutes, turning occasionally, until evenly golden and crispy. Use a slotted spoon to transfer to a paper towel lined plate; season lightly with salt while still hot.

  5. 5

    Make the dipping sauce
    In a small bowl, whisk together mayonnaise and Sriracha until smooth and well combined. Adjust the ratio to taste—more mayo for creaminess, more Sriracha for heat.

  6. 6

    Serve
    Arrange potato balls on a platter. Grate fresh Parmesan over the top, sprinkle with extra parsley, and serve immediately alongside the Sriracha mayo.

Crispy Potato Balls

Crispy Potato Balls

40 min4 servings359 cal

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About this Recipe

Craving a snack that's both satisfyingly crunchy and wonderfully fluffy, all while being completely plant-based? These Crispy Potato Balls are exactly what you've been searching for, delivering a burst of savory flavor perfect for any occasion.

What makes these crispy vegan potato balls truly special is their perfect textural contrast. Each bite offers an audibly crunchy exterior that gives way to a soft, herby interior, all beautifully complemented by a bold and creamy sriracha mayo dip. The clever use of cornstarch helps achieve that irresistible golden crispness that sets them apart.

Prepare for a delightful experience that will quickly become a favorite. You'll love the golden-brown perfection of these potato balls, seasoned generously with a vibrant blend of dried oregano, garlic powder, onion powder, smoked paprika, and a hint of cumin. The fresh parsley adds a touch of brightness, making each bite an aromatic pleasure. Paired with the tangy, spicy kick of the sriracha mayo, this vegan appetizer is a true flavor sensation—comforting yet exciting.

Looking to customize? Feel free to experiment with other dried herbs like thyme or rosemary if oregano isn't your preference. For the dip, you can adjust the heat level by using less sriracha, or try a different hot sauce entirely. A sprinkle of chili flakes in the potato mixture could also add an extra layer of warmth.

These Crispy Potato Balls make an ideal party appetizer, a crowd-pleasing side dish, or simply a delicious snack to enjoy anytime. Serve them warm, garnished with a little extra fresh parsley, and watch them disappear!

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