Crispy Vegan Potato Balls with Sriracha Mayo
These crispy vegan potato balls are filled with flavor and perfect for a quick dinner or snack. Paired with a spicy Sriracha mayo, they are sure to satisfy your cravings.
Ingredients
For the Potato Balls
- 4 large Potatoes The base of this dish, delivering that soft, comforting interior.
- 1/4 cup Nutritional Yeast Adds a cheesy flavor without dairy, making it perfect for vegan diets.
- 1 cup Breadcrumbs Gives the crispy outer coating.
- 1 tablespoon Olive Oil For frying, adds richness and helps achieve that golden color.
- to taste Salt and Pepper For seasoning.
For the Sriracha Mayo
- 1/4 cup Mayonnaise Base for the dipping sauce.
- 1 tablespoon Sriracha Adds a spicy kick.
Instructions
Preparation
- Boil the potatoes until tender, about 15 minutes.
- Drain and mash the potatoes in a mixing bowl until smooth.
- Mix in nutritional yeast, salt, and pepper for flavor.
- Allow the potato mixture to cool slightly, then form into small balls.
- Roll each ball in breadcrumbs to coat evenly.
Cooking
- Heat olive oil in a pan over medium heat and fry the balls until golden brown on all sides.
- While frying, mix Sriracha with mayonnaise for dipping.
- Once golden, remove the potato balls from the oil and let drain on paper towels.
Notes
For a smoky twist, add smoked paprika. You can also fold in chopped green onions or bell peppers for extra texture. Store leftovers in an airtight container for up to three days or freeze un-fried potato balls for future use.