These Homemade Vegan Potato Croquettes are perfectly golden crispy on the outside but soft and creamy on the inside, similar to Tater Tots! The recipe is super simple but so delicious and can easily be made gluten-free, too! You can stuff these mashed potato rolls with vegan cheese, scallions, dill, or other herbs. Pair them with your favorite dip or enjoy it as they are for a great appetizer, snack, or side dish!
Potatoes never get old because they’re so versatile! Seriously, you can make so many recipes with them that are healthy, vegan, and delicious. Plus, they’re suitable for long-term storage so the good old classic potato is a fantastic pantry staple ingredient!
How to store potatoes?
To maximize the shelf life of potatoes, be sure to store them properly! So the best thing to do is to keep them in a paper bag, mesh bag, cardboard box, or basket to ensure good ventilation. Then store in a cool, dry, and dark area, away from direct sunlight. But please do not store them in the fridge! The best temperature is 45°F to 50°F.
The perfect finger food snack for the whole family!
Anyway, today’s recipe for crispy homemade Vegan Potato Croquettes is absolutely amazing for any time or even to use up leftover potatoes. Especially, if you’re looking for a crowd-pleasing appetizer, side dish or snack, then this recipe is what you need!
What are Potato Croquettes?
Potato Croquettes, or Croquetas (Spanish) and Croquettes (French), are basically cylinder or sausage-shaped mashed potato rolls that are coated with breadcrumbs and then fried or baked until golden brown and crispy! They taste similar to Tater Tots but are bigger so you’ll have more of the creamy mashed potato filling. You can make them bigger or smaller like Tater Tots or even add some finely chopped veggies, vegan cheese, or herbs like dill or parsley to the potato filling – That’s totally up to you! You can also check out my recipe for Spanish vegan croquettes with spinach, which is made with a béchamel filling instead of potatoes.
Homemade Vegan Potato Croquettes
I made my potato croquettes vegan so I don’t add eggs, ham, or dairy cheese as you’ll often find in traditional recipes. Also, I baked them rather than fried them, so you can save a lot of calories and fat! Anyway, they taste just as amazing as the fried ones while being dairy-free, much healthier, and 100% vegan!
Of course, you can also fry them, if you prefer the traditional way. It takes less than 5 minutes until they’re crispy on the outside and soft and creamy on the inside.
How to make Potato Croquettes
Step 1: make the potato dough
Start by boiling floury potatoes in salted water until fork-tender. Then drain thoroughly as instructed in the recipe box below. Next, mash the potatoes with a potato masher or press them through a potato ricer to get a smoother consistency. Add the flour, margarine, garlic powder, salt, and a pinch of nutmeg and mix to combine. Set aside until the mixture is cool enough to handle.
Step 2: form vegan potato croquettes
When ready to form croquettes, dampen your hands slightly. Then roll the potato dough into croquette shapes or balls as shown in the step-by-step photos. I prefer to roll a piece of dough into a long rope first. Then I cut it into smaller pieces. However, you could also form each croquette individually if that’s easier for you! Alternatively, make smaller Tater Tots with this recipe. Just be sure to reduce the baking time as smaller potato dumplings are done sooner.
Step 3: coat the croquettes
You’ll need three bowls for the coating. Add the plant milk to one bowl, the flour to another bowl, and the breadcrumbs to the third bowl. Gently dip each of the croquettes into the flour, then into the plant milk, and finally, roll in the breadcrumbs until evenly coated. Arrange them on a baking sheet lined with parchment paper. Sprinkle with paprika powder or chili as desired and spray with cooking oil. Then bake until crispy on the outside but still soft on the inside!
Can I make these ahead?
Yes, you can even make these vegan potato croquettes ahead of time. Simply assemble your uncooked coated croquettes on a baking tray. Then cover with plastic wrap and store in the fridge for 1-2 days or freeze for up to 2 months. When ready to serve, bake or fry them straight off the fridge or freezer as instructed in the recipe box below.
How to store leftover Potato Croquettes?
Store leftover vegan potato croquettes covered in the fridge for 3 to 4 days. Then reheat them in the oven or in a pan with oil on the stove until warm and crispy.
Actually, you can enjoy these vegan croquettes as they are because they’re so melt-in-your-mouth soft on the inside. However, if you’re anything like me you’ll want to serve them with a creamy dip as an appetizer, holiday side dish, or finger food snack. So here are some of my favorite recipes for vegan dips:
- Creamy Guacamole
- Cashew Mayonnaise (Vegan Aioli)
- Vegan Tzatziki
- Vegan Cashew Dip
- Ajvar (Red Pepper Dip)
- Vegan Herb Dip
- Cashew Ricotta
This recipe for homemade vegan potato croquettes is:
- Can be made gluten-free
- Dairy-free (lactose-free)
- Easy to make
- Crunchy on the outside
- Soft and creamy on the inside
- So delicious!
More potato recipes to try:
- Vegan Potato Cakes
- Stuffed Gnocchi with Spinach Pesto
- Vegan Potato Bake
- Hasselback Potatoes
- Crispy French Fries
- Stuffed Baked Potatoes
- Vegan Potato Leek Soup
- Sweet Potato and Lentil Fritters
- Zucchini Corn Fritters
- Mexican Stuffed Sweet Potato Skins
If you try these vegan potato croquettes, please leave me a comment on how you liked this recipe! And if you take a photo of your crispy potato rolls and share it on Instagram, please tag me with @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Enjoy!
Vegan Potato CroquettesAuthor:
- 1 cup (240 ml) unsweetened plant milk e.g. soy, almond, or oat milk
- 1 cup (120 g) all-purpose flour or gluten-free flour, if needed
- 1 cup (100 g) panko or gluten-free breadcrumbs
- pinch (pinch) of paprika powder or chili optional
- cooking spray for baking
*Notes: Be sure to check out the step-by-step photos above!
- Peel the potatoes, chop into pieces and boil in salted water until fork-tender, about 20 minutes. Then drain well, place back into the empty pot on the stove (but turn the heat off) and allow the excess moisture to evaporate for a minute or so, until the potatoes look dry.
- Then mash the potatoes with a potato masher (or press them through a potato ricer to get a smoother consistency). Add the flour, margarine, garlic powder, salt, and a pinch of nutmeg and mix until well combined. Set aside until the mixture is cool enough to handle.
- Preheat the oven to 200°C/392°F (or 180°C/350°F fan) and prepare three bowls: add the plant milk to one bowl, the flour to another bowl, and the breadcrumbs to the third bowl.
- Dampen your hands slightly and roll the dough into 30 croquette shapes (28 g each) as shown in the step-by-step photos above.
- Gently roll each of them into the flour first, then dip into the plant milk, and finally roll through the breadcrumbs until evenly coated.
- Arrange the croquettes on a baking sheet lined with parchment paper. Sprinkle with paprika powder or chili as desired and spray with cooking oil (to ensure they get crispy!)
- Bake in the preheated oven until crispy on the outside but soft on the inside, about 20 minutes, turning halfway through. (Alternatively, deep fry them in a large pot with hot oil for about 4 minutes).
- Sprinkle with sea salt and serve hot as a side dish, snack or appetizer with your favorite dip. Enjoy!
- Optional Add-Ins: Feel free to add some finely chopped parsley, dill, scallions, or grated vegan cheese into your potato dough for a more exciting flavor!
- Please read my blog post for storage, freezing, and make-ahead instructions. I’ve also linked my favorite recipes for vegan dips above.
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