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Vegan Potato Croquettes

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!

Vegan Potato Croquettes in a bowl with a plate of festive Thanksgiving food in the background

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.

Making Potato Croquettes: potato dough, flour, plant-based milk and breadcrumbs

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.

Golden Potato Croquettes in a white bowl

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).

The inside of Potato Croquettes

Vegan Potato Croquettes | ElephantasticVegan.com

Vegan Potato Croquettes

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!
4.34 from 9 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Side Dish
Cuisine Austrian, French, Vegan
Servings 20 croquettes
Calories 121 kcal

Ingredients
 
 

Basic Potato Dough

  • 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

Breading Ingredients

  • 1 cup all-purpose flour
  • 1 cup unsweetened oat milk (or rice milk)
  • 1 cup breadcrumbs
  • 1/2 teaspoon salt
  • frying oil

Instructions
 

  • 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!

Notes

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. 

Nutrition

Serving: 1croquetteCalories: 121kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 201mgPotassium: 419mgFiber: 2gSugar: 1gVitamin A: 50IUVitamin C: 11.2mgCalcium: 61mgIron: 3.8mg
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My vegan Thanksgiving Menu

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Recipe Rating




Craig Andrew Mawer

Tuesday 19th of October 2021

can you freeze them

suezie

Sunday 10th of October 2021

These worked beautifully. They were perfectly crisp on the outside and soft and delicious in the middle! Will keep this one! Thank you!!

Leroy

Saturday 2nd of January 2021

9 potatoes? What size? This could mean anything. Can you include a weight please?

Brian S Yates

Thursday 26th of November 2020

I made these for Thanksgiving dinner and they fell apart completely in the oil... complete disaster. When you say 9 potatoes, how many pounds? I used Russett potatoes which are pretty large, perhaps I didn't add enough flour?

Anne

Saturday 18th of April 2020

These are great whole family loved them. I put chilli powder in bread crumbs to colour them worked well did not taste the crumb. You are right need to flour potatoes to get them to work. Will be using again.. Not all vegan recipe work for my daughter as she is dairy and soy allergic. Thanks for this one.done