Crispy Potato Balls

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 40 minutes

Zutaten

3 (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)

1/2 cup mayonnaise

1/2 cup Sriracha sauce

Anweisungen

Boil and Mash

1. Boil the potatoesFill 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.

Mix Ingredients

2. Mash & seasonTransfer 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.

Shape Balls

3. Form the ballsScoop 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).

Heat Oil

4. Fry until goldenIn 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.

Fry

5. Make the dipping sauceIn 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. ServeArrange potato balls on a platter.Grate fresh Parmesan over the top, sprinkle with extra parsley, and serve immediately alongside the Sriracha mayo.

Nährwertangaben

• Kalorien: 359 kcal
• Gesamtfett: 22 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 18 g
• Transfett: 0.1 g
• Cholesterin: 12 mg
• Natrium: 985 mg
• Gesamtkohlenhydrate: 38 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 2 g
• Eiweiß: 4 g