Dairy-Free Crispy Potato Balls
Elevate your appetizer game with these irresistible Dairy-Free Crispy Potato Balls! Perfectly fluffy on the inside and golden-crisp on the outside, these bite-sized delights are made with mashed russet potatoes seasoned with garlic and onion powder, parsley, and a touch of black pepper for a flavorful kick. Crafted without dairy, they're coated in rice flour, breadcrumbs, and vegan egg replacer, ensuring an ultra-crispy texture that's 100% plant-based. Fried to perfection in vegetable oil, these potato balls are an ideal snack or party appetizer that everyone, including those with dietary restrictions, can enjoy. Serve them warm, garnished with fresh parsley for an extra pop of color and flavor. From game day treats to elegant hors d'oeuvres, this quick and easy recipe will become your go-to for crowd-pleasing comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
- 3 tablespoons Cornstarch
- 0.5 cup Rice flour
- 1 cup Breadcrumbs
- 2 servings Vegan egg replacer
- 3 cups Vegetable oil
Instructions
Peel the potatoes and cut them into quarters. Place the potatoes in a large pot, cover with water, and bring to a boil.
Cook the potatoes until tender, about 15-20 minutes. Drain and allow them to cool slightly.
Mash the potatoes in a large bowl until smooth. Add olive oil, onion powder, garlic powder, salt, black pepper, parsley, and cornstarch. Mix well until all ingredients are combined.
Take small amounts of the potato mixture and form into balls approximately 1.5 inches in diameter.
Prepare the dredging station: place rice flour in one bowl; prepare vegan egg replacer as per the package instructions in another bowl; and fill a third bowl with breadcrumbs.
Roll each potato ball in rice flour, dip in the vegan egg replacer, and coat thoroughly with breadcrumbs.
In a large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
Fry the potato balls in batches, ensuring not to overcrowd the pot. Cook for 3-4 minutes per batch or until golden brown and crispy.
Remove the potato balls from the oil and drain on paper towels to remove excess oil.
Serve the crispy potato balls warm as an appetizer or snack, garnished with extra chopped parsley if desired.
Nutrition Facts
Calories |
7186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 661.8 g | 848% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 405.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4339 mg | 189% | |
| Total Carbohydrate | 338.7 g | 123% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 15.7 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4052 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
