Paleo Fried Potato Croquettes
Indulge in the crispy, golden perfection of Paleo Fried Potato Croquettes, a nourishing twist on a classic comfort food favorite! Made with fluffy mashed Russet potatoes, rich coconut flour, and aromatic spices like onion and garlic powder, these bite-sized treats deliver irresistible flavor and a delightful crunch without compromising your paleo lifestyle. Coated in almond flour and fried to perfection in nutrient-rich coconut oil, each croquette boasts a beautifully crisp exterior and soft, savory center. The addition of fresh chives brings a burst of color and herbaceous flair, making them perfect for any occasion, from casual dinners to elegant gatherings. Ready in just under an hour, these croquettes are a gluten-free and dairy-free delight that will impress family and friends alike. Serve them warm as an appetizer, side dish, or snack, and savor their wholesome goodness with every bite!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 0.5 cup Coconut flour
- 2 large Eggs
- 1 cup Almond flour
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives, chopped
- 0.5 cup Coconut oil
Instructions
Peel and cut the potatoes into chunks. Place them in a medium pot and cover with water. Bring to a boil and cook for 15-20 minutes until tender.
Drain the potatoes and return them to the pot. Mash them with a potato masher until smooth. Let them cool slightly.
In a bowl, mix the mashed potatoes with coconut flour, one egg, onion powder, garlic powder, sea salt, and black pepper until well combined.
Stir in the chopped chives.
Shape the potato mixture into small logs or balls, approximately 2 inches in length or diameter, and set them aside on a parchment-lined tray.
In a shallow dish, whisk the remaining egg. In another dish, place the almond flour.
Dip each potato croquette into the egg, allowing the excess to drip off, and then roll it in the almond flour to coat evenly.
In a large skillet, heat coconut oil over medium heat until shimmering.
Fry the croquettes in batches, turning occasionally, for about 3-4 minutes on each side until golden brown and crispy.
Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil.
Serve the potato croquettes warm, and enjoy!
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 17.0 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 402 mg | 31% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4469 mg | 95% | |
*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.
