Crispy Potato Balls

4.65 from 17 reviews

Crispy Potato Balls

Golden potato balls with a crisp crust, soft herby centers and a spicy vegan Sriracha mayo dip. Cornstarch holds the mixture together without eggs or breadcrumbs.

Course Appetizer, Side Dish, Snack

Cuisine Global

Diet Vegan

Keyword Crispy Potato Balls, crispy vegan appetizer, vegan potato balls

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 359kcal

Cost $6 USD

Equipment

Large Pot
Deep heavy pot or deep fryer
Slotted spoon
Small bowl for sauce
Potato masher or fork
Mixing bowl

Ingredients

Potato Balls

3 potatoes
3 tbsp cornstarch
2 tbsp dried oregano
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1/2 tsp ground cumin
2 tbsp chopped fresh parsley (plus extra for garnish)
Salt & freshly ground black pepper (to taste)
Neutral oil for frying

Sriracha Mayo:

1/2 cup vegan mayonnaise
1/2 cup Sriracha sauce

Optional garnish

grated vegan Parmesan optional, to serve

US Customary - Metric

Instructions

Boil the potatoes: Peel and cut the potatoes into even chunks for quicker cooking. Add to a pot of cold salted water, bring to a boil and simmer until easily pierced with a fork, about 12 to 15 minutes once boiling. Drain well and return to the warm pot off the heat for 1 to 2 minutes to let excess moisture steam off.
Mash and season: Mash the potatoes thoroughly with a ricer, masher or fork until smooth. Mix in the cornstarch, oregano, garlic powder, onion powder, smoked paprika, cumin, parsley, salt and pepper. Let cool enough to handle; the mixture should be firm enough to roll.
Form the balls: Scoop about 2 tablespoons of the mixture for each ball and roll gently into smooth, evenly sized balls. The number will depend on their size. If the dough is too soft to hold its shape, refrigerate briefly to firm it up and test one ball before frying the rest.
Fry until golden: Heat 2 to 3 inches of neutral oil in a deep, heavy pot to 340°F (170°C), leaving plenty of room above the oil. Carefully lower in a small batch with a dry slotted spoon. Let a crust form before turning gently, then cook until golden and crisp, about 7 to 10 minutes depending on size. Maintain the temperature between batches. Drain on a rack or paper towels and season lightly while hot.
Make the dip: Whisk the vegan mayonnaise with the Sriracha. The equal parts ratio makes a spicy sauce; for less heat, add the Sriracha gradually and stop when it tastes right to you.
Serve: Serve the potato balls hot with extra parsley and the Sriracha mayo on the side. Add optional grated vegan Parmesan if desired.

Notes

Texture: Use plain, well drained potatoes and keep the cornstarch. If the mixture feels soft, let it cool and firm up before test frying one ball.

Timing and heat: Fry in small batches at 340°F (170°C). Total cooking time increases with additional batches. Add Sriracha gradually for a milder dip.

Nutrition: Values are estimates per serving. Brands, the amount of dip served and oil absorbed during frying can change the actual values considerably.

Nutrition