Recipe for vegan Potato Croquettes – the perfect side dish for festive Thanksgiving or Christmas dinners! Crispy on the outside and soft on the inside – just like they should be!
Homemade Potato Croquettes are the perfect fancy side dish for festive dinners! They are basically fried mashed potato logs, so you could use any leftover mashed potatoes to make these as well! But for this recipe, I’ve made the potato dough from scratch using floury potatoes (those work best!).
While I loooove potato croquettes with Brussels sprouts, seitan steaks, and lingonberry jam (the whole fancy Thanksgiving platter); they are also really good for not so fancy-pants foods such as creamy spinach and grilled tofu slices or mushroom sauce with rice.
How to prepare Potato Croquettes
Okay, guys, this is our potato croquette station. On the left you see the potato dough, then on the top we have three bowls with 1) plain flour 2) unsweetened plant-based milk e.g. oat milk or rice milk and 3) breadcrumbs and salt. If you order the bowls in that way, you won’t mess up the breading process.
Rolling the potato croquettes in flour first helps keeping them in shape. I tried it without the flour and the croquettes fell apart in the hot oil – not to mention the breadcrumbs that were all over the place. So don’t skip the first flour coating! :)
How to prepare Potato Croquettes ahead
These potato croquettes are the best and crispiest when they are fresh out of the oil. However, if you want to prepare them ahead, you can make the potato dough 1-2 days earlier and keep it in the fridge. Or you could roll the potato dough into croquettes and keep these in the fridge (they will take up more space, though). However I haven’t tried breading them a day ahead, and frying them the next day.
Crispy on the outside and soft on the inside. These vegan potato croquettes are sooo good! You can make these for omnivores too. No one would think they are any different from regular potato croquettes (those have often eggs and milk in them).
Recipe for vegan Potato Croquettes - the perfect side dish for festive Thanksgiving or Christmas dinners! Crispy on the outside and soft on the inside - just like they should be!
- 9 floury potatoes
- 1 tablespoon chopped parsley
- 1 tablespoon all-purpose flour
- 4 tablespoons unsweetened oat milk (or rice milk)
- 1/8 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup unsweetened oat milk (or rice milk)
- 1 cup breadcrumbs
- 1/2 teaspoon salt
- frying oil
Peel and cut potatoes in half. Boil them in a large pot with water until soft. Drain and put them back in the pot. Mash them with a potato masher. Add the rest of the ingredients for the basic potato dough and mash everything together until creamy. Let the potato dough rest until cold enough to handle.
Let's prepare the breading station. Fill the all-purpose flour in a bowl, the oat milk in a second bowl and the breadcrumbs and the salt in a third bowl.
Form croquettes with the potato dough. Roll them first in flour, then dip them in oat milk, and lastly coat in breadcrumbs. Make sure they are coated on all sides.
Heat the frying oil in a medium-sized to small pot (fill the oil about 2 inches high - the croquettes should be able to float in the oil but make sure you don't fill too much oil into the pot to prevent hot oil spilling on the hot plate and everywhere). Once the oil is hot, fry the croquettes in batches until golden and crispy. Place them on a paper towel to remove excess oil. Enjoy!
Tips to prepare the potato croquettes ahead: They are the crispiest when they are fresh out of the oil. However you can prepare the potato dough the day ahead. Store it in a container in the fridge. The next day, fluff the potato dough, bread and fry it.
Did you make these Vegan Potato Croquettes? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan to make sure I’ll see them :)