Crispy Potato Balls

Rating: 5.00
(1)

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

Boil the potatoes
 Peel and cook potatoes in salted water until fork-tender. Drain well and let them steam off any extra moisture in the hot pot.
Boil the potatoes
Peel and cook potatoes in salted water until fork-tender. Drain well and let them steam off any extra moisture in the hot pot.
Mash & season
 Mash until smooth, then mix in cornstarch, seasonings, and parsley until a cohesive dough forms.
Mash & season
Mash until smooth, then mix in cornstarch, seasonings, and parsley until a cohesive dough forms.
Form the balls
 Scoop about 2 tablespoons of the mixture and roll into compact balls. Repeat with all the dough.
Form the balls
Scoop about 2 tablespoons of the mixture and roll into compact balls. Repeat with all the dough.
Fry until golden
 Heat oil in a deep skillet or pot. Carefully fry the potato balls in batches until golden and crispy all around.
Fry until golden
Heat oil in a deep skillet or pot. Carefully fry the potato balls in batches until golden and crispy all around.
Crispy potato balls
Serve
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.


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!

Love this recipe? Visit Dr. Vegan for more mouthwatering vegan recipes, meal prep inspo, and viral-worthy plant-based eats that are as easy as they are addictive.

Crispy potato balls

Crispy Potato Balls

5 from 1 vote
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.
Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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

Sriracha Mayo:

Instructions
 

  • 1. 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.
  • 2. Mash & season
    Transfer potatoes to a large mixing bowl.
    Mash thoroughly with a potato ricer or fork until smooth.
    Add cornstarch, seasoning and chopped parsley
    Stir until a cohesive dough forms.
  • 3. 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).
  • 4. 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.
  • 5. 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.
  • 6. 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.

Nutrition

Calories: 359kcalCarbohydrates: 38gProtein: 4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 985mgPotassium: 819mgFiber: 5gSugar: 2gVitamin A: 777IUVitamin C: 57mgCalcium: 76mgIron: 3mg
Calories: 359kcal
Cost: $6 USD
Course: Appetizer, Side Dish, Snack
Cuisine: Global
Keyword: Crispy Potato Balls, crispy vegan appetizer, Crunchy Potato Snack, Easy Snack Recipe, Quick Side Dish, vegan potato balls

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    1. Stephanie Stauffer says:

      Can you use white flour and get similar results?

      1. White flour doesn’t work unfortunately. Potato starch is known for that perfect crunch when fried. I’d stick with it for the best results!

        1. Could you do this with instant mashed potatoes?

    2. 5 stars
      Tried to use flour but it was separating in the oil,then I added flaxseed for egg replacement since I didn’t have cornstarch, it was good

    5 from 1 vote

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