Crispy Potato Balls
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
- 3(or 600g) potatoes
- 3 tbspcornstarch
- 2 tbspdried oregano
- 2 tspgarlic powder
- 2 tsponion powder
- 2 tspsmoked paprika
- ½ tspground cumin
- 2 tbspchopped fresh parsley (plus extra for garnish)
- salt & freshly ground black pepper (to taste)
- neutral oil (for frying)
- ½ cupmayonnaise
- ½ cupsriracha sauce
Directions
- 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
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
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
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
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
Serve Arrange potato balls on a platter. Grate fresh Parmesan over the top, sprinkle with extra parsley, and serve immediately alongside the Sriracha mayo.