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Crispy Potato Balls with Spicy Sriracha Mayo Recipe

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4 from 90 reviews

Crispy Potato Balls are a deliciously crunchy and flavorful snack made from soft mashed potatoes seasoned with aromatic spices and herbs, coated in cornstarch, and deep-fried to golden perfection. Served with a spicy and creamy Sriracha mayo dip, these potato balls are perfect for parties, appetizers, or a tasty snack any time.

  • Total Time: 35 minutes
  • Yield: Approximately 20 potato balls

Ingredients

Potato Balls

  • 3 potatoes (about 600g), peeled and boiled
  • 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 (such as vegetable or canola oil)

Sriracha Mayo

  • 1/2 cup mayonnaise
  • 1/2 cup Sriracha sauce

Instructions

  1. Prepare the potatoes: Peel and boil the potatoes until they are tender and easily pierced with a fork. Drain and mash them well until smooth and lump-free.
  2. Mix the potato dough: In a large bowl, combine the mashed potatoes with cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, chopped fresh parsley, salt, and black pepper. Mix thoroughly until all the ingredients are well incorporated and the mixture holds together.
  3. Shape the potato balls: Take small portions of the potato mixture and roll them into bite-sized balls using your hands. Place them on a plate or tray, ready for frying.
  4. Heat the oil: Pour enough neutral oil into a deep pan or skillet to submerge the potato balls. Heat the oil over medium-high heat until it reaches about 350°F (175°C), or when a small piece of potato dropped in sizzles immediately.
  5. Fry the potato balls: Carefully add the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes or until they turn golden brown and crispy on all sides. Use a slotted spoon to remove the balls and place them on a paper towel-lined plate to drain excess oil.
  6. Make the Sriracha mayo: In a small bowl, mix together the mayonnaise and Sriracha sauce until smooth and creamy. Adjust the spiciness by adding more or less Sriracha according to your taste.
  7. Serve: Arrange the crispy potato balls on a serving platter, garnish with extra chopped parsley, and serve with the Sriracha mayo dip on the side for dipping.

Notes

  • If you prefer a gluten-free version, ensure the cornstarch is pure and the mayonnaise and Sriracha contain no gluten additives.
  • To keep the potato balls warm while frying in batches, place them on a baking sheet in a low oven (around 200°F).
  • You can substitute fresh herbs like thyme or rosemary for oregano if preferred.
  • Ensure the oil is hot enough before frying to avoid greasy potato balls.
  • These potato balls are best enjoyed fresh and crispy but can be reheated in an air fryer for a few minutes.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/crispy-potato-balls-with-spicy-sriracha-mayo-recipe/