Dairy-Free Potato Croquettes
Transform your comfort food game with these irresistible Dairy-Free Potato Croquettes! Perfectly crisp on the outside and delectably creamy within, these golden bites feature silky mashed Russet potatoes seasoned with sautéed onions, garlic, fresh parsley, and a hint of nutmeg for a flavor-packed twist. Coated in chickpea flour batter and crunchy breadcrumbs, these croquettes are a satisfying plant-based treat that’s entirely dairy-free. Prepared quickly in just under an hour, they’re ideal as a snack, appetizer, or side dish, and pair beautifully with your favorite dipping sauces. Whether you’re catering to dietary restrictions or simply craving a crowd-pleasing fried delicacy, this easy recipe is bound to be your new favorite!
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Recipe Information
Ingredients
- 600 grams Russet potatoes
- 1 tablespoon Olive oil
- 1 Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 60 grams Chickpea flour
- 120 milliliters Water
- 100 grams Breadcrumbs
- 500 milliliters Vegetable oil for frying
Instructions
Peel and dice the potatoes into uniform cubes. Place them in a pot, cover with water, and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
While the potatoes are cooking, heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute. Remove from heat and set aside.
Once the potatoes are cooked, drain them thoroughly. Return them to the pot and mash until smooth and lump-free. Add the sautéed onion and garlic, chopped parsley, salt, black pepper, and nutmeg to the mashed potatoes. Stir to combine.
In a small bowl, whisk together chickpea flour and water to form a smooth batter.
Shape the mashed potato mixture into small balls or cylinders, about 2 inches in length.
Dip each croquette into the chickpea flour batter, ensuring it is fully coated, then roll it in breadcrumbs to thoroughly cover.
Heat vegetable oil in a deep frying pan or deep fryer to 175°C (350°F). Gently place the croquettes in the hot oil, frying in batches to avoid overcrowding.
Fry until golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to carefully remove the croquettes from the oil and drain on a plate lined with paper towels.
Serve hot and enjoy your dairy-free potato croquettes with your favorite dipping sauce or as a delicious side dish.
Nutrition Facts
Calories |
5632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 521.9 g | 669% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 24.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4018 mg | 85% | |
*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.
