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Crispy Potato Balls with Sriracha Mayo

These Crispy Potato Balls are a delightful combination of flaky potatoes, breadcrumbs, and cheese, served with a spicy Sriracha mayo. Perfect for appetizers or family gatherings.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Potato Balls
  • 4 large large potatoes Peeled and boiled
  • 1/2 cup breadcrumbs For coating
  • 1/2 cup grated cheese Mozzarella or cheddar
  • 1/4 cup green onions, chopped For flavor
  • to taste Salt For seasoning
  • to taste Pepper For seasoning
  • Oil for frying Enough to submerge the balls halfway
For the Sriracha Mayo
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce Adjust based on spice preference

Method
 

Preparation
  1. Peel and boil the potatoes in a pot of salted water for about 15-20 minutes, or until they are fork-tender. Drain and let them cool slightly before mashing.
  2. In a large mixing bowl, combine the mashed potatoes, breadcrumbs, grated cheese, chopped green onions, salt, and pepper. Mix until all the ingredients are well incorporated.
  3. Shape the mixture into small balls, about 1 to 1 ½ inches in diameter. Place them on a baking sheet lined with parchment paper.
Cooking
  1. Heat enough oil over medium heat to submerge the potato balls halfway.
  2. When the oil is hot, gently add the potato balls to the pan. Fry in batches for about 4-5 minutes or until they are golden brown on all sides.
  3. Use a slotted spoon to remove the potato balls from the oil and place them on a plate lined with paper towels to absorb excess oil.
Serving
  1. In a separate bowl, combine the mayonnaise and Sriracha sauce, mixing until thoroughly blended.
  2. Arrange the crispy potato balls on a serving platter with a small bowl of Sriracha mayo for dipping.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Freeze prior to frying for longer shelf life.