Crispy Veggie Balls
Crispy Veggie Balls (Air Fryer or Oven)
Golden on the outside and soft in the center, these Crispy Veggie Balls are the ultimate plant-based snack. Packed with everyday vegetables like potatoes, carrots, and broccoli, they’re comforting, kid-friendly, and incredibly satisfying.
You can bake or air fry them for that perfect crispy texture without a drop of deep frying. Dip them, stack them, or serve them up party-style. However you enjoy them, they always disappear fast.
Why You’ll Love These Veggie Balls
✅ Crisp on the outside without oil overload
✅ Totally plant-based and gluten free
✅ Perfect for freezing and meal prep
✅ Kid-approved and easy to customize
Whether you call them veggie balls, fritters, or bites, this is a recipe that delivers every time.
How to make them
Combine the cooked vegetables in a bowl or tray
Season cooked potatoes carrots and broccoli with spices oil and cornstarch before mashing.
Mash potato carrot and broccoli mixture creating the base for veggie balls.
Shape uncooked veggie balls arranged on a parchment lined tray and bake or air fry
Toss veggie balls in parsley and vegan parmesan before serving
Serve golden crispy veggie balls with
creamy vegan dip
Pro Tips for the Best Texture
💡 Boil potatoes and carrots first then add broccoli to avoid overcooking
💡 Drain vegetables very well so the dough stays firm
💡 Chill the shaped balls for 10 minutes if time allows for better structure
💡 Don’t crowd your tray or air fryer basket so they get crispy
Make Ahead and Storage Tips
• Store in an airtight container in the fridge for up to four days
• Freeze raw balls on a tray then transfer to a container or bag
• Cook from frozen by adding just a few extra minutes
• Perfect for lunchboxes, wraps, bowls, or snacking straight from the tray
What to Serve With Veggie Balls
Pair your crispy balls with:
• Vegan mayo mixed with lemon and garlic
• Herbed yogurt dip or avocado crema
• Spicy tahini sauce or vegan ranch
• Marinara for an Italian twist
They’re perfect for dipping, stacking in sandwiches, or serving as party snacks.
Frequently Asked Questions
Starchy potatoes like Russet or Maris Piper turn out the creamiest
No The oven works beautifully and still gives a crispy result The air fryer cuts the time and add a little extra crispiness
Yes This recipe contains no flour or breadcrumbs Just check your seasonings and dip ingredients to be sure
Craving more crispy plant-based snacks?
If you loved these crispy veggie balls, you’re going to be all over my crispy potato balls. They’re golden, comforting, and just as easy to make. Perfect for when you want something cozy and snackable.
And if you’re new here or just hungry for more ideas, head over to the Dr. Vegan homepage to browse all my latest plant-based recipes. I share everything from weeknight staples to fun little bites like this.
Thanks for cooking with me!! see you in the next recipe😊
Crispy Veggie Balls
Ingredients
Veggies
- 4 medium potatoes peeled and cubed
- 2 large carrots sliced
- 1 cup (150 g) broccoli florets
Binder
- 2 to 3 tbsp olive oil
- 2 tbsp cornstarch add more if needed
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried herbs such as oregano or Italian blend
Finishing
- 2 tbsp grated vegan parmesan
- 2 tbsp fresh parsley finely chopped
Dip
- 3 tbsp vegan mayo or yogurt
- 1 tbsp lemon juice
- 1 garlic clove grated
- ¼ tsp paprika
- 1 tbsp chopped parsley
Equipment
- Large Pot
- Mixing bowl
- Potato masher or fork
- Air fryer or oven
- Baking tray if using oven
- parchment paper optional
Instructions
Boil
- Add potatoes and carrots to a pot of salted boiling water and cook for 8 minutes
- Add broccoli and cook everything for another 4 to 5 minutes until all the vegetables are soft
- Drain well and let them cool slightly
Mash
- Mash the veggies in a bowl until mostly smooth
- Add olive oil cornstarch salt pepper garlic powder paprika and herbs
- Mix well until a soft dough forms
- Add a little more cornstarch if it feels too soft
Shape
- Roll the mixture into small bite-sized balls
- Place on a tray and chill for 10 minutes if you have time
Cook
- Air fryer 200°C or 390°F for 12 to 15 minutes flipping halfway
- Oven 200°C or 400°F for 20 to 25 minutes flipping once
- They should be golden and crisp on the outside
Finish
- Toss the warm balls with chopped parsley and vegan parmesan
- Serve with your favorite dip
Nutrition
Very good! I watched the short on youtube first w/o reading the instructions so I roasted instead of boiled my veggies LOL but it mashed fine. Taste was great! I did not flip half way in the oven which I should have done, makes both sides crispy. My husband devoured them. I made a mayo-ketchup-mustard dip for it!
Haha love that! Roasting probably added extra flavour anyway. Glad your husband enjoyed them!!😊
How many grams is 4 medium potatoes?
Thank you so much for simple instructions and a really big thank you for having instructions for the oven.
I saw this recipe in morning and I was craving. So, decide to make it. I made without cornstarch. It was really good. 😋
I’ve made several of your recipes (10/10!!!) and this one fell flat. I added a bit too much of the Italian seasonings, yet they were still pretty bland without a dipping sauce. For the amount of work that went into making these, I was hoping for a better outcome. Might try them again and add different herbs/seasoning. Cheers!