Dairy-Free Spanish Croquetas
Indulge in the crispy perfection of Dairy-Free Spanish Croquetas, a plant-based twist on the beloved Spanish tapa. These golden bites feature a creamy vegan béchamel made with unsweetened almond milk, nutmeg, and an optional cheesy hint of nutritional yeast, enveloping a flavorful filling of sautéed onions and mushrooms or plant-based protein. Crispy breadcrumbs coat each croqueta, while chickpea flour serves as the batter for a delightful crunch. Whether served as a snack or appetizer, this dairy-free, egg-free recipe offers the authentic taste and texture of traditional croquetas, perfect for sharing or savoring with your favorite dipping sauce. Ready in about an hour, they’re a must-try for anyone seeking indulgent yet inclusive comfort food.
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Recipe Information
Ingredients
- 3 tablespoons Extra virgin olive oil
- 4 tablespoons All-purpose flour
- 2 cups Unsweetened almond milk (or any dairy-free milk)
- 0.5 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Nutritional yeast (optional, for a cheesy flavor)
- 0.5 cups Finely diced onion
- 1 cup Cooked and diced mushrooms (or substitute cooked plant-based protein)
- 1.5 cups Breadcrumbs (dairy-free)
- 0.5 cups Chickpea flour
- 0.5 cups Water (for the batter)
- 2 cups Neutral oil (for frying)
Instructions
Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux.
Gradually whisk in the unsweetened almond milk, ensuring no lumps form. Continue whisking until the mixture thickens and becomes smooth, about 5-7 minutes.
Season the béchamel mixture with nutmeg, salt, black pepper, and nutritional yeast (if using). Add the cooked mushrooms (or plant-based protein) and stir thoroughly to combine.
Transfer the mixture to a shallow dish and allow it to cool completely in the refrigerator for at least 1 hour, or until firm.
Once chilled, scoop out small portions of the mixture (approximately 1 tablespoon each) and shape them into small, cylindrical or oval croquetas.
In one bowl, whisk together the chickpea flour and water to create a smooth, thick batter. In another bowl, pour the breadcrumbs.
Dip each croqueta into the chickpea flour batter, ensuring it's completely coated, and then roll it in the breadcrumbs until thoroughly covered. Repeat for all croquetas.
Heat neutral oil in a deep frying pan or pot to 350°F (175°C). Carefully fry the croquetas in batches until golden brown and crispy, about 2-3 minutes per batch. Avoid overcrowding the pan.
Using a slotted spoon, transfer the fried croquetas to a plate lined with paper towels to drain any excess oil.
Serve the croquetas warm as a tapa or snack, with your favorite dairy-free dipping sauce, if desired.
Nutrition Facts
Calories |
6423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 539.4 g | 692% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5169 mg | 225% | |
| Total Carbohydrate | 348.2 g | 127% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 25.0 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1204 mg | 93% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2334 mg | 50% | |
*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.
