Vegan Fried Potato Croquettes
Indulge in crispy, golden perfection with these Vegan Fried Potato Croquettes—a plant-based twist on a classic comfort food favorite. Made with fluffy russet potatoes, savory nutritional yeast, and a hint of garlic and onion powder, these croquettes boast a rich and satisfying flavor while staying entirely dairy-free. Rolled in breadcrumbs and pan-fried to achieve an irresistible crunch, they make a delightful appetizer, snack, or side dish. Each bite is a harmonious blend of creamy potato filling wrapped in a crispy shell. Whether served with a dipping sauce or garnished with fresh parsley, these croquettes are sure to impress vegans and non-vegans alike. Plus, they’re easy to prepare, requiring only simple ingredients and basic cooking techniques—perfect for a quick yet impressive dish!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons nutritional yeast
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 0.5 cup non-dairy milk
- 1 cup breadcrumbs
- 0.25 cup olive oil
Instructions
Peel and chop the potatoes into large chunks. Place them in a pot of cold water and bring to a boil over medium-high heat.
Cook the potatoes for 15 minutes or until they are fork-tender. Drain and let them cool slightly.
Mash the potatoes in a large bowl until smooth. Add the nutritional yeast, chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix well until combined.
Form the mashed potato mixture into small logs, about 2 inches long and 1 inch in diameter. Set aside on a plate or baking sheet.
Set up a breading station with three shallow bowls. Place the flour in the first bowl, non-dairy milk in the second bowl, and breadcrumbs in the third bowl.
Roll each potato log first into the flour, then dip into the non-dairy milk, and finally coat with breadcrumbs. Ensure an even coating all around.
Heat olive oil in a large frying pan over medium heat.
Carefully add the breaded croquettes to the pan in batches, making sure not to overcrowd.
Cook each croquette for 3-4 minutes on each side or until golden brown and crispy.
Remove the croquettes from the pan and let them drain on paper towels to remove excess oil.
Serve the vegan fried potato croquettes warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4244 mg | 185% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 19.1 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 419 mg | 32% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4546 mg | 97% | |
*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.
