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Crispy Potato Balls

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 359 kcal

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.

Notes

To add more flavors, consider adding minced garlic or spices like paprika to the potato mixture before frying.