This post was sponsored by Haven’s Kitchen, but I never use products I don’t love!
These are the best vegan potato croquettes. They are fluffy and cheesy inside. Super crispy and crunchy outside. I highly recommend dipping these babies into some herby yuzu aioli from Haven’s Kitchen, or honestly any of their new aiolis! Normally potato croquettes use egg as a binder, but by simply adding some flour and cornstarch, they hold together real well. No animal products required! This recipe will make 15 to 17 croquettes, so they are the perfect appetizers or finger food for a party!
What You Need For These Cheesy, Chive Croquettes:
- Potatoes: You just need to peel and dice them. Then boil until tender.
- Vegan Cheese: I used Daiya Mexican style.
- Fresh Chives: Finely chopped.
- Flour and Cornstarch: To bind the croquettes.
- Bread Crumbs: For creating the coating.
- Non-dairy Milk and Vinegar: To make a vegan buttermilk that is used to get the coating to stick.
- Oil For Frying: I used vegetable oil.
- Haven’s Kitchen Herby Yuzu Aioli: This aioli seriously makes this recipe.
I can’t think of anything more comforting than cheesy, chive heavy, soft and fluffy potatoes. Fried until super crunchy outside. Then dipped in all kinds of sauces. I actually tried these with all the new aiolis from Haven’s Kitchen and they were all incredible. These are truly the best vegan potato croquettes ever! They might at first glance seem time consuming, but honestly, they are pretty fast. Plus they are ridiculously easy.
Why Should You Make These Spudy Delights?
- They are seriously yummy.
- If you thought making croquettes from scratch, this is the easy recipe you’ve hoped for.
- These croquettes are so soft inside and so crispy outside.
- Kid and adults love them!
- They are the perfect vessel for all your favorite dips!
The Best Vegan Potato Croquettes
Ingredients
- 1 1/2 Pounds Russet potatoes, about 3 medium potatoes
- 1/2 Cup Vegan cheese, cheddar style
- 1/4 Cup Fresh chives, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 Cup Cornstarch
- 1 Cup All purpose flour, divided
- 3/4 Cup Plain bread crumbs, vegan
- 3/4 Cup Non-dairy milk, unsweetened I used oat milk
- 1 teaspoon Apple cider vinegar
- Oil for frying
- Salt and pepper to taste
- 1/2 Cup Haven's Kitchen Herby Yuzu Aioli* link in notes
Instructions
- Start by peeling the potatoes and then dice them into cubes.
- Put the potatoes in a large pot of water. Bring to a boil and then boil for 15 to 17 minutes or until the potatoes are fork tender.
- Drain the potatoes and then pass them through a ricer or use a masher to make them very smooth. Making sure there are no lumps left.
- In a large mixing bowl, combine the mashed potatoes, vegan cheese, chives, cornstarch, 1/4 cup of flour, salt and pepper.
- Stir together until completely combined. It should form a dough like consistency that will hold together.
- Form croquette shapes with about 1 1/2 Tablespoons of the potato mixture using your fingers to shape them.
- Lay them all out on parchment paper, you should get 16 to 18 croquettes.
- Now gather 3 medium sized bowls. In one bowl, add the remaining 3/4 cup of flour and a pinch of salt and pepper. In the second bowl combine the bread crumbs and a pinch of salt and pepper. In the third bowl whisk together the non-dairy milk and apple cider vinegar.
- Then, take one croquette, coat in flour, then in the milk, then back in the flour, back in the milk and then into the bread crumbs. Coating the croquette completely. Lay them back on the parchment paper. Repeat with all the croquettes.
- Heat about 3 inches of oil in a medium sized saucepan. You want it to be around 350 degrees(F). Small bubbles will form.
- Put 2-4 croquettes into the hot oil at a time, then fry for 2-4 minutes or until they are golden brown and cooked through. Turning down the heat as needed. You want to make sure the croquettes are cooked through so you don't have any raw flour taste. So, I usually cut one open just to make sure.
- Fry all the croquettes and place them on a paper towel, sprinkle with a little more salt.
- Serve with Haven's Kitchen Herby Yuzu Aioli and extra chives!
Video
Notes
Nutrition
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