Crispy Potato Balls with Sriracha Mayo
If there’s one thing we can all agree on, it’s this: crispy potatoes are irresistible. And when they’re rolled into golden little balls of herby, spiced goodness? Game over. These Crispy Vegan Potato Balls with Sriracha Mayo are crunchy on the outside, creamy inside, and loaded with bold flavor in every bite.
This recipe has a special place in my heart — not just because it’s delicious, but because it marked a major milestone in my journey as a vegan chef and creator.
Fun Fact: I first shared these potato balls in my very first viral video — and it completely blew up with over 60 million views and 5 million likes. Since then, this recipe has become a community favorite and a staple in my kitchen (and yours too!).
Whether you’re hosting friends, prepping ahead for the week, or just looking to treat yourself to something salty, crispy, and satisfying, this recipe checks all the boxes. Bonus: the spicy, creamy Sriracha mayo on the side makes it downright addictive.
Why You’ll Love These Crispy Potato Balls
- Super crispy exterior with a pillowy center
- Naturally gluten-free and 100% vegan
- Just pantry staples and basic seasonings
- Great for parties, snacks, or appetizer boards
- That spicy Sriracha mayo takes them over the top!
How to Make Crispy Potato Balls
Mash until smooth, then mix in cornstarch, seasonings, and parsley until a cohesive dough forms.
Scoop about 2 tablespoons of the mixture and roll into compact balls. Repeat with all the dough.
Heat oil in a deep skillet or pot. Carefully fry the potato balls in batches until golden and crispy all around.
Serve the crispy potato balls hot, garnished with parsley and a generous side of the spicy dipping sauce.
Pro Tips for Success
- Let potatoes steam after draining for drier mash and better texture
- Use cornstarch instead of flour for a lighter, crispier crust
- Don’t overcrowd the frying pan this helps keep them evenly golden
- Want to prep ahead? Form the balls and chill for up to 24 hours before frying
Customize Your Crispy Potato Balls
Want to switch things up? Try these fun add-ins or swaps:
- Stir in vegan cheese shreds or nutritional yeast for a cheesy kick
- Swap parsley for fresh cilantro or chives
- Add a pinch of chili flakes for extra heat
- Try baking or air-frying for a lighter version (they’ll still get crisp!)
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the oven or air fryer to restore crispiness avoid the microwave
- Sriracha mayo will keep in the fridge for 4–5 days
FAQs
Yes! You can form the balls and refrigerate them for up to 24 hours before frying. Just bring them to room temp before cooking.
Absolutely. While they won’t be quite as golden, baking or air-frying still yields a deliciously crispy result. Brush with oil for best texture.
Yes — just use any plant-based mayo. Most store-bought vegan brands work perfectly.
Try harissa, sambal oelek, or even hot sauce for a similar kick.
Yes, freeze them after forming but before frying. When ready to cook, fry from frozen (just be careful of oil splatter) or thaw slightly and air fry.
Final Thoughts
These crispy vegan potato balls are proof that simple ingredients can go viral and for good reason! Whether you’re entertaining guests, meal prepping snacks, or just indulging in some comfort food, this recipe delivers every time.
Ready to taste why 60 million people couldn’t get enough? Scroll down to the recipe card and get rolling!
Crispy Potato Balls
Equipment
- Large pot
- Frying pan or deep fryer
- Slotted spoon or tongs
- Small bowl for sauce
- Potato masher or fork
- Mixing bowl
Ingredients
Potato Balls
- 3 (600 g) (or 600g) 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 mayonnaise
- 1/2 cup Sriracha sauce
Instructions
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.
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.
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).
Fry until golden
- In a deep skillet or pot, heat 2–3 inches of neutral oil to 170 °C (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.
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.
Serve
- Arrange potato balls on a platter.Grate fresh Parmesan over the top, sprinkle with extra parsley, and serve immediately alongside the Sriracha mayo.