Crispy Spiced Potato Balls with Sriracha Mayo Recipe
Crispy Potato Balls are a deliciously crunchy snack made from seasoned mashed potatoes shaped into balls and deep-fried to golden perfection. Paired with a spicy Sriracha mayo dipping sauce, this easy-to-make appetizer offers a perfect balance of creamy, crispy, and spicy flavors ideal for sharing or serving as a party appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (12-14 potato balls) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Potato Balls
- 3 medium potatoes (about 600g)
- 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 Dipping Sauce
- 1/2 cup mayonnaise
- 1/2 cup Sriracha sauce
Instructions
- Boil the potatoes: Fill a pot with salted water and bring it to a boil. Add the potatoes and cook until they are fork-tender, approximately 12 to 15 minutes. Drain the water well and return the potatoes to the hot pot for 1 to 2 minutes to steam off any excess moisture.
- Mash and season: Transfer the hot potatoes to a large mixing bowl. Using a potato ricer or fork, mash them thoroughly until smooth. Add the cornstarch, dried oregano, garlic powder, onion powder, smoked paprika, ground cumin, chopped fresh parsley, salt, and freshly ground black pepper. Stir everything together until a cohesive dough forms.
- Shape into balls: Scoop about 2 tablespoons of the potato mixture and roll it into a compact ball. Repeat this step until all the mixture is used, making roughly 12 to 14 potato balls.
- Heat the oil: In a deep skillet or pot, heat 2 to 3 inches of neutral oil to 170°C (350°F). Use a thermometer to maintain the temperature for even frying.
- Fry the potato balls: Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry for 7 to 10 minutes, turning occasionally, until the balls are evenly golden brown and crispy on all sides. Use a slotted spoon to remove them and drain on 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 sauce until smooth and well combined. Adjust the amounts to taste for desired creaminess and heat.
- Serve: Arrange the crispy potato balls on a serving platter. Garnish with extra chopped parsley and freshly grated Parmesan cheese, if desired. Serve immediately alongside the Sriracha mayo dipping sauce for a flavorful appetizer or snack.
Notes
- Ensure potatoes are well steamed before mashing to prevent sogginess.
- Maintain the oil temperature at 170°C (350°F) to avoid greasy or undercooked balls.
- You can substitute fresh herbs like thyme or rosemary for oregano to customize flavor.
- Sriracha mayo can be stored in the refrigerator for up to 3 days.
- For a gluten-free version, confirm that all seasonings and sauces are gluten-free.
Keywords: crispy potato balls, fried potato balls, potato appetizer, Sriracha mayo, party snacks, fried snacks, easy potato recipe