Crispy Potato Balls with Spicy Dipping Sauce: A Vegan Snack Sensation

Crispy Potato Balls with Spicy Dipping Sauce: A Vegan Snack Sensation

If you’re craving a snack that’s crispy, golden, and utterly irresistible, these Vegan Crispy Potato Balls are about to become your new obsession! Crunchy on the outside, soft and pillowy on the inside, these little bites of heaven are made with simple ingredients and packed with flavor. Infused with dried spices and fresh chives, then fried to perfection, they’re elevated by a zesty, spicy dipping sauce that adds the perfect kick. Top with vegan Parmesan for an extra layer of indulgence, and you’ve got a crowd-pleasing appetizer or snack that’s as delicious as it is easy to make. Let’s get frying!

Why You’ll Love These Crispy Potato Balls

• Irresistible Texture: Golden and crispy outside, fluffy and soft inside.

• Simple Ingredients: Made with pantry staples and a few fresh herbs.

• Flavor Explosion: The spicy dipping sauce and vegan Parmesan take these to the next level.

• Perfect for Sharing: Great as a snack, appetizer, or party food!

Recipe: Vegan Crispy Potato Balls with Spicy Dipping Sauce

Serves: 4 (makes ~12-15 potato balls)
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes IngredientsFor the Potato Balls:

• 3 large russet potatoes, peeled and cubed

• 2 tbsp salt (for boiling water)

• 1/4 cup tapioca flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tbsp fresh chives, finely chopped (plus extra for garnish)

• 1/4 tsp black pepper

• Avocado oil (or other high-heat oil, like vegetable or canola), for frying

• Vegan Parmesan (optional), for garnish

For the Spicy Dipping Sauce:

• 1/2 cup vegan mayo

• 3 tbsp ketchup

• 3/4 tsp vegan Worcestershire sauce

• 2 tbsp buffalo sauce

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

Method

1. Make the Spicy Dipping Sauce: In a small bowl, combine the vegan mayo, ketchup, vegan Worcestershire sauce, buffalo sauce, garlic powder, and black pepper. Whisk until smooth and well-combined. Set aside in the fridge to let the flavors meld.

2. Cook the Potatoes: Add the cubed potatoes to a large pot with 4 quarts of water and 2 tbsp salt. Bring to a boil over medium heat, then reduce to low and simmer for about 15 minutes, or until the potatoes are fork-tender. Drain the water and return the potatoes to the pot. Let them steam-dry for 5 minutes to remove excess moisture.

3. Mash & Season: Add the tapioca flour, garlic powder, onion powder, chopped chives, and black pepper to the potatoes. Mash everything together until you have a smooth, thick paste. (A potato masher or fork works great here.)

4. Form the Balls: Scoop out portions of the potato mixture and roll into golf ball-sized balls (about 1.5 inches in diameter). Place them on a tray and refrigerate uncovered for 30 minutes to firm up.

5. Fry the Potato Balls: Heat 2 inches of avocado oil (or other high-heat oil) in a large, heavy-bottomed pot over medium heat until it reaches 375°F (use a thermometer for accuracy). Carefully add the potato balls in batches, ensuring not to overcrowd the pan. Fry for about 10 minutes, rotating frequently with tongs or a slotted spoon to ensure even browning and prevent sticking. They’re done when golden and crispy on all sides.

6. Serve & Garnish: Transfer the fried potato balls to a plate lined with paper towels to drain excess oil. Garnish with extra chopped chives and a sprinkle of vegan Parmesan (if using). Serve hot with the spicy dipping sauce on the side.

Tips for the Perfect Crispy Potato Balls

• Dry the Potatoes Well: Steam-drying after boiling prevents soggy potato balls and ensures a crispy exterior.

• Oil Temperature: Maintain the oil at 375°F for the best results. Too low, and the balls will absorb oil; too high, and they’ll burn.

• Batch Frying: Fry in small batches to avoid overcrowding, which can lower the oil temperature and cause sticking.

• Make It Healthier: For a lighter version, try baking at 425°F for 20-25 minutes, flipping halfway, until crispy (though frying gives the best crunch!).

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore crispiness.

Why This Recipe Rocks

These vegan crispy potato balls are the ultimate comfort food, combining the nostalgic appeal of fried potatoes with a modern, plant-based twist. The tapioca flour creates a perfectly crispy shell, while the chives, garlic, and onion powder infuse every bite with savory goodness. Paired with the spicy, creamy dipping sauce, these potato balls are an explosion of flavor and texture that’s hard to resist. Whether you’re serving them as a snack, appetizer, or party treat, they’re guaranteed to disappear fast!This recipe is proof that vegan food can be indulgent, satisfying, and incredibly delicious. So, fire up the stove, grab your potatoes, and treat yourself to these golden bites of joy. Your taste buds will thank you!

What’s your favorite dipping sauce or topping for crispy snacks like these? Share your ideas in the comments section on Pinterest, i'd love to hear, and check out the Ultimate Plant-Based Cookbook below!