Dairy-Free Crispy Potato Balls

Elevate your snacking game with these irresistibly golden Dairy-Free Crispy Potato Balls! Perfectly seasoned mashed Russet potatoes are mixed with fragrant herbs and spices, bound together with a vegan-friendly cornstarch blend, and encased in a crunchy breadcrumb coating. Each bite delivers a delightful contrast of creamy centers and crispy exteriors, making them an ideal appetizer or finger food for plant-based eaters and dairy-free diets. The recipe uses simple pantry staples like rice flour, olive oil, and a vegan egg replacer, while achieving a flawless crunch with deep-frying perfection. Serve them warm, garnished with fresh parsley, for a crowd-pleasing dish that's as satisfying as it is allergen-friendly. Don't miss this savory, dairy-free twist on classic crispy potato bites!

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Peel the potatoes and cut them into quarters. Place the potatoes in a large pot, cover with water, and bring to a boil.

Step 2

Cook the potatoes until tender, about 15-20 minutes. Drain and allow them to cool slightly.

Step 3

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.

Step 4

Take small amounts of the potato mixture and form into balls approximately 1.5 inches in diameter.

Step 5

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.

Step 6

Roll each potato ball in rice flour, dip in the vegan egg replacer, and coat thoroughly with breadcrumbs.

Step 7

In a large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C).

Step 8

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.

Step 9

Remove the potato balls from the oil and drain on paper towels to remove excess oil.

Step 10

Serve the crispy potato balls warm as an appetizer or snack, garnished with extra chopped parsley if desired.

Nutrition Facts

Serving size	(1640.4g)

Amount per serving	% Daily Value*
Calories	7185.8

Total Fat 661.8g	0%
Saturated Fat 95.3g	0%
Polyunsaturated Fat 405.9g
Cholesterol 0mg	0%
Sodium 4338.8mg	0%
Total Carbohydrate 338.7g	0%
Dietary Fiber 20.7g	0%
Total Sugars 15.7g
Protein 44.4g	0%

Vitamin D 0IU	0%
Calcium 213.5mg	0%
Iron 15.1mg	0%
Potassium 4052.1mg	0%

*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.

Source of Calories

Fat: 79.5%

Protein: 2.4%

Carbs: 18.1%