Dairy-Free Fried Potato Croquettes
Elevate your appetizer game with these irresistibly crispy Dairy-Free Fried Potato Croquettes! Perfectly golden on the outside and velvety smooth on the inside, this crowd-pleasing potato recipe skips the dairy but never compromises on flavor. Made with russet potatoes, aromatic sautéed onions, fresh parsley, and just the right blend of seasonings, each croquette is coated in crunchy panko bread crumbs for the ultimate fried indulgence. A cornstarch-almond milk slurry ensures the croquettes stay light yet cohesive, making them ideal for dipping or enjoying on their own. Quick to prepare and fry in sunflower oil, these vegan-friendly bites are perfect as a snack, side dish, or party appetizer. Serve them fresh and hot for a deliciously guilt-free delight that’s sure to impress! Keywords: dairy-free potato croquettes, vegan appetizers, crispy panko potatoes, fried potato recipe.
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Recipe Information
Ingredients
- 500 grams russet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 50 milliliters unsweetened almond milk
- 2 tablespoons cornstarch
- 100 grams all-purpose flour
- 150 grams panko bread crumbs
- 500 milliliters sunflower oil (for frying)
Instructions
Peel the russet potatoes and chop them into large chunks. Place them in a pot of water and bring to a boil. Cook until potatoes are tender, about 15-20 minutes.
Drain the potatoes and mash them in a large bowl until smooth. Set aside.
In a skillet over medium heat, add olive oil and sauté the finely chopped onion until translucent, about 5 minutes.
Add the sautéed onion, garlic powder, salt, black pepper, and chopped parsley to the mashed potatoes. Mix until well combined.
In a small bowl, mix unsweetened almond milk and cornstarch to form a slurry.
Wet your hands with some water and shape the potato mixture into small balls or cylinders, approximately 2 inches in diameter.
Dip each croquette into the flour to coat lightly. Next, dip it in the cornstarch slurry, and finally roll it in panko bread crumbs to coat evenly.
Heat sunflower oil in a deep skillet or frying pan over medium-high heat until it reaches 180°C (350°F).
Fry the croquettes in batches, ensuring not to overcrowd the pan. Cook each croquette until golden brown and crispy, about 3-4 minutes per side.
Remove from the oil and drain on paper towels to remove excess oil.
Serve the dairy-free fried potato croquettes hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
6245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 537.4 g | 689% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 320.6 g | 117% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 11.0 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 557 mg | 43% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3450 mg | 73% | |
*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.
