Vegan Crispy Fried Potato Balls
Indulge in golden, bite-sized perfection with these Vegan Crispy Fried Potato Balls—a mouthwatering treat that’s as satisfying as it is plant-based! Made from fluffy mashed Russet potatoes seasoned with garlic, onion, paprika, and nutritional yeast, these savory spheres deliver a burst of flavor in every bite. Coated in a chickpea flour batter and crunchy breadcrumbs before deep-frying to irresistible crispiness, they’re the ultimate appetizer or snack for any occasion. Perfectly seasoned and garnished with vibrant parsley, these potato balls are a crowd-pleaser that pairs beautifully with your favorite vegan dipping sauce. With simple ingredients and easy-to-follow steps, this recipe for crispy vegan potato balls ensures your next snack moment is unforgettable!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Nutritional yeast
- 2 tablespoons Chopped fresh parsley
- 4 tablespoons Cornstarch
- 0.5 cup Chickpea flour
- 0.5 cup Water
- 1 cup Breadcrumbs
- 2 cups Vegetable oil
Instructions
Peel and boil the potatoes in a large pot of salted water until they are fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly. Mash the potatoes in a large mixing bowl until smooth.
Add garlic powder, onion powder, paprika, ground black pepper, salt, nutritional yeast, and chopped parsley to the mashed potatoes. Mix well to incorporate all the ingredients evenly.
Stir in 4 tablespoons of cornstarch into the potato mixture, mixing until a firm dough forms. If the mixture is still too loose, add an additional tablespoon of cornstarch.
Shape the potato mixture into 1.5-inch balls using your hands. You should be able to make about 16-20 balls.
In a shallow bowl, whisk together chickpea flour and 0.5 cup of water to form a smooth batter. Place the breadcrumbs in another shallow dish.
Dip each potato ball into the chickpea flour batter, allowing the excess to drip off, and then roll it in breadcrumbs until fully coated. Repeat for all the potato balls.
Heat the vegetable oil in a deep, heavy-bottomed pan over medium-high heat. The oil should reach about 350°F (175°C).
Fry the potato balls in batches, careful not to overcrowd the pan, until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
Use a slotted spoon to remove the fried potato balls and let them drain on paper towels to remove excess oil.
Serve the vegan crispy fried potato balls hot, garnished with additional parsley if desired, and enjoy with your favorite vegan dipping sauce.
Nutrition Facts
Calories |
5601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.5 g | 549% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 423.6 g | 154% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 28.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 7740 mg | 165% | |
*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.
