Southern Spain is the home of the best Spanish croquettes that you will find in the whole world.
The classic version has ham, there are some seafood alternatives, and thankfully there is also the vegan potato croquettes recipe.
This is a Spanish vegan recipe that has the same fantastic taste as the regular one, and if you keep reading this article you will learn how to make it at home.
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Background of the Dish
Croquettes in general were created as a mix between French and Andalusian cuisine a few centuries ago.
Over time, people started playing with the ingredients, producing different flavors like shrimp croquettes and mushroom croquettes.
As the vegan diet became more popular, the vegan potato croquettes recipe was developed as an alternative for vegan people, and nowadays everyone loves it.
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Things You’ll Need for Vegan Potato Croquettes
To make this vegetable croquettes recipe you will need potatoes, flour, vegetable milk, breadcrumbs, and seasoning.
You will also need oil for frying unless you choose to bake the vegan potato croquettes (it is completely up to you).
Ingredients
For the croquette dough
- 500 gr potato
- 1 tablespoon margarine (or vegan butter)
- 1 tablespoon chopped dried parsley
- 1 teaspoon garlic powder
- A pinch of nutmeg (optional)
- Salt and pepper to taste
For the coating
- 1½ cups (220gr) breadcrumbs or panko
- 1/2 cup (70g) flour
- 1/2 cup (120ml) vegetable milk
- Oil for frying
How to Make Vegan Potato Croquettes – Step by Step Guide
- To start making this vegan croquettes recipe, you have to cook the clean potatoes with a pinch of salt and enough water to cover them. Cook until they are soft enough to mash, it can take from 25 to 35 minutes.
- Once the potatoes are ready, remove the skin and start mashing until you have a puree. You can check it by pinching them with a fork or knife.
- Now add a tablespoon of vegan butter, garlic powder, salt, pepper, and freshly chopped parsley, then mix very well until all the ingredients are combined. Take the mixture to the fridge to cool down, for about 30 minutes.
- After that, put the flour in a small bowl or deep plate, the breadcrumbs in another, and the milk also in a separate one.
- Then, remove the potato mixture from the fridge and give it round or cylindrical shapes with your hands.
- Next, pass the potato cylinders through the milk, then through the flour, and then through the breadcrumbs. You can repeat this step for an extra crispy crust on your croquette balls.
- For the next step on this vegan potato croquettes, you have to start heating the oil over medium heat in a large pot.
- When the oil is hot, cook the croquettes one at a time (don’t overcrowd the pot). Until they have a golden color and even all around (about 4 minutes per side).
- Take the veggie croquettes out of the oil and put them on a plate with kitchen paper to absorb the leftover oil.
- Now you just have to serve your potato croquettes hot with dipping sauce.
Substitution of Ingredients
Everyone loves this potato croquette recipe because it is pretty simple and you don’t need many ingredients to make it.
Still, there are some changes that you can make, especially if you want it to be vegetarian croquettes and not vegan.
In that case, you can use regular whole milk and eggs for the coating process of the vegetarian croquette.
Besides that, you can make potato croquettes with sweet potatoes, pumpkin (drain the moisture and extra water), or cassava.
Breadcrumbs or panko is the key ingredient in getting an extra crispy crust, but you can use their gluten-free version for this Spanish potato croquettes if necessary.
Tips on Serving Vegan Potato Croquettes
The vegan potato croquettes are served as Spanish tapas, which means that they are the perfect snack or appetizer to have before dinner or lunch.
If you want the vegan croquettes to be the main dish you can serve it with other side dishes, like salad, or even with a small serving of Gazpacho.
Since this is a vegan potato croquette the dipping sauces should be vegan too, like cashew cream, avocado dip, vegan ranch, or tomato sauce.
If you want to try other Spanish croquettes that aren’t vegan, then you should check the chicken croquettes and the salmon croquettes.
How to Store Vegan Potato Croquettes
For storing the vegan potato croquettes the first thing you have to do is to let them cool to room temperature, then place them in a covered container.
You can store the vegetable croquette for up to 4 days in the fridge, or 30 days in the freezer.
For thawing, just take the vegan potato croquettes to the fridge and let them there overnight.
To heat them again, you can do it in the microwave or the oven (especially if they are baked croquettes).
Recipe Card: Vegan Potato Croquettes
Vegan Potato Croquettes Recipe
Southern Spain is the home of the best Spanish croquettes that you will find in the whole world.
The classic version has ham, there are some seafood alternatives, and thankfully there is also the vegan potato croquettes recipe.
This is a vegan alternative that has the same fantastic taste as the regular ones, and if you keep reading this article you will learn how to make it at home.
Ingredients
- 500 gr potato
- 1 tablespoon margarine (or vegan butter)
- 1 tablespoon chopped dried parsley
- 1 teaspoon garlic powder
- A pinch of nutmeg (optional)
- Salt and pepper to taste
For the coating
- 1½ cups (220gr) breadcrumbs or panko
- 1/2 cup (70g) flour
- 1/2 cup (120ml) vegetable milk
- Oil for frying
Instructions
- Cook the potatoes with a pinch of salt and enough water until they are soft enough to mash. It can take 25 to 35 minutes.
- When the potatoes are ready, remove the skin and start mashing until you have a puree.
- Add 1 tablespoon of vegan butter, garlic powder, salt, pepper, and fresh chopped parsley, and mix very well until all the ingredients are integrated. Take it to the fridge to cool for 30 minutes.
- Put the flour in a small bowl or deep plate, the breadcrumbs in another, and the milk in another.
- Remove the potato mixture from the refrigerator and give it round or cylindrical shapes with your hands.
- Pass the potato cylinders through the milk, then through the flour, and then through the breadcrumbs. You can repeat this step for an extra crispy outside.
- Start heating the oil over medium heat in a large pot.
- When it is hot, cook the croquettes one at a time (don't overcrowd the pot). Until they have a golden color and even all around (about 4 minutes per side).
- Remove them and put them on a plate with kitchen paper to absorb the leftover oil.
- Serve them hot with some dipping sauce.
Notes
Nutmeg, garlic powder, salt, and pepper are the classic seasonings for the Spanish croquettes recipe, but you can use other spices if you like.
For example, paprika or chili powder is great if you want an extra kick, and onion powder works well for adding more flavor.
The cooling step is key so that the vegan croquetas get to hold their shape while frying, so you should follow it (you can cool for longer too).
You can choose to cook these vegetable croquettes in the oven if you don't like frying, it would take 20 minutes at 200°C.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 726Total Fat 20gSaturated Fat 3.3gCholesterol 0mgSodium 916mgCarbohydrates 116.4gFiber 7.6gSugar 9gProtein 19.1g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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