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!

Course Side Dish

Cuisine Austrian, French, Vegan

Prep Time 30

Cook Time 40

Total Time 1 10

Servings croquettes

Calories 121kcal

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

US Customary - Metric

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