potato croquette

Potato Croquettes  - perfectly golden crispy on the outside and soft on the inside, stuffed with cheese, ham and seasonings. Pair these with your favorite dip or enjoy it as it is and you&#x27;ll have a fantastic party/game day appetizer or a holiday side dish! 

Potato Croquettes

(113.5 grams) butter

¼ cup (60 milliliters) milk

(4 grams) creole seasoning

(28.75 grams) chopped green onions

(50 grams) parmesan cheese

salt and pepper

(125 grams) all-purpose flour

eggs (, beaten)

(50 grams) cracker crumbs (, bread crumbs

white cheddar cheese

Vegetable oil (,

(4 grams-8 grams) parsley

Place potatoes in a medium pot, over medium heat in enough water to cover potatoes. Lightly salt. Bring the pot to boil cook for 18-20 minutes just until potatoes are tender. Do a test for doneness with a fork, it should easily pierce through the potatoes.

Drain the potatoes using a colander and add to a large mixing bowl.

Next add butter, milk and creole seasoning, Mash everything together using a fork or potato masher.

Add green onions parmesan cheese and bacon or ham. Thoroughly mix. Season with salt and pepper to taste. Then set aside.

Using three bowls, add eggs to one, flour to another, and bread crumbs to the last.

Scoop out a generous amount of potato mixture using a spoon and roll into a cylinder. The exact shape and size are completely up to you. Place about a teaspoon of cheese in the center and roll them so the cheese is nestled inside. Set aside and complete this process with the rest of the potato mixture.

Gently place a potato croquette into the flour bowl and gently roll to evenly disperse. Then dip in the egg mixture and complete with rolling in the breadcrumbs. Make sure all the ingredients are evenly coating the potato rolls.

Heat vegetable oil in a shallow skillet over medium-high heat. Once the oil is hot, add the croquettes one by one and fry until golden brown on each side.

Line a plate with paper towels and place croquettes. Garnish with parsley before serving, if desired.

Vegan potato croquettes melt in your mouth. Crispy on the outside, soft and delicate on the inside. Oil-free with both an air-fried and baked option. Served with a creamy vegan bacon dipping sauce or select from a list of yummy vegan dips. They are like fried mashed potato balls!

potatoes

yeast

unsweetened, unflavored plain plant-based milk

garlic (minced)

garlic powder

salt

pepper

onions

Tablespoons parsley (chopped)

breadcrumbs (gluten-free, or regular bread crumbs)

nutritional yeast

water

chickpea flour (or flour of choice)

sour cream

vegan bacon seasoning

maple syrup or date syrup

chopped parsley

Peel and cut potatoes into equal-sized chunks.

Place potatoes in a pot, and cover with water.

Add a small amount of salt to the water.

Bring the water to a boil.

Smaller chunks take less tie, while larger chunks may take longer.

Boil for 15-20 minutes, until potatoes are tender and can easily be pierced with a fork.

Drain the potatoes.

Place the potatoes in a bowl.

The mashed potato mixture should be thicker than a typical mashed potato. Because potatoes vary in size, add the plant milk slowly, beginning with 1/2 cup and adding more as needed. The final product should be thick, not creamy. 

Add all the ingredients (add the plant milk slowly; you may need less than 1 cup), except for the parsley.

Mash until ingredients are mixed using a hand masher, electric mixer, or immersion blender; , blend until smooth. I used a hand masher.

Stir in the parsley and allow it to cool to room temperature.

Once cool, use an ice cream scoop and scoop the potato mixture. Then, use your hands to form identical balls about the size of golf balls.

Combine bread crumbs and the nutritional yeast in a wide mouth bowl and whisk together.

Set aside.

Bread Crumb Mixture

In the second wide-mouth bowl, combine water and flour and whisk together.

Or, combine in a small blender to avoid clumps.

Flour Wash

Dip each potato ball in the flour/water wash, covering each ball.

Then, transfer to the bread crumb mixture and cover the ball in bread crumbs.

Transfer to a baking sheet until all the potato balls are covered.

Preparing and cooking the croquettes

Preheat the air-frier to 400 degrees.

Work in batches and place the bread crumb coated balls in a single layer in the base of the air-frier basket.

Cook in a single layer; do not overlap or overcrowd the basket.

Cook for 5 minutes; then open and shake to rotate the potato croquettes.

Cook another 5 minutes.

Remove from the air fryer, transfer to a baking sheet, and place in a 325-degree oven to keep warm while cooking the remaining croquettes.

Air Fry Option

Preheat the oven to 400 degrees.

Place bread crumb-coated croquettes on a baking sheet lined with parchment paper or a silicone baking mat.

Top 2 potato croquette recipes from across the web

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Potato Croquettes

Potato Croquettes

Top 2 potato croquette recipes from across the web

The most viewed potato croquette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Croquettes

Potato Croquettes

The most viewed potato croquette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine