Shatteringly crisp and golden on the exterior, tender and fluffy on the interior, and filled with stretchy, melty vegan cheese, these Vegan Potato Croquettes definitely deserve a spot on any celebration menu. Made with just 10 simple ingredients in just 40 minutes, these deliciously spiced vegan croquettes are sure to become one of your essential party recipes.
This post is sponsored by Chef's Choice. All opinions expressed in this post are my own.
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What Are Potato Croquettes?
Croquettes (pronounced “crow-KETZ”) are gorgeous little balls of deep-fried deliciousness. The word croquette comes from the French verb croquer, which means “to crunch.” It’s a perfect name, really. When you take your first bite, you’ll hear why!
While these tasty treats are quite versatile — they can be made with many kinds of exteriors and stuffed with any number of yummy fillings including meat, cheese, seafood, or even sweet fruit — the unifying factor is that a croquette is shaped, breaded, and deep-fried to golden perfection.
In this vegan croquette recipe, potatoes play a central role. They are mashed with sautéed alliums and delectably spiced curry paste, coated in crunchy panko breadcrumbs, and fried. If you’re so inclined, you can also stuff them with some vegan cheese for a truly decadent appetizer experience.
Why You’ll Love This Vegan Croquette Recipe
My delightfully spiced curry croquettes aren’t just showstopping stunners (I mean, LOOK at that crispy golden patty of carby goodness 😍). They’re also super delicious and easy to make! Don’t believe me? You should.
This recipe for vegetarian croquettes is:
- Made with only 10 ingredients. If I was a betting woman, I’d wager that you already have most of what you need on hand.
- Meal-prep & freezer friendly. Mix up your potatoes, shape them into discs, stuff them with cheese, roll them in bread crumbs, and then pop them in the fridge or freezer until you’re ready to fry them.
- Budget-friendly. Since the primary ingredient is russet potatoes (one of the cheapest fresh produce choices you can make all year round), these potato croquettes are very easy on the wallet. If your accounts are feeling a bit thin after the holiday season, this potato croquette recipe is an excellent way to ring in the New Year in style without breaking the bank.
- Allergen-friendly. Naturally vegetarian and vegan (meaning they’re egg-free and dairy-free), and easy to make nut-free, soy-free, and gluten-free, these marvelous morsels are perfect for sharing with just about everyone.
- Versatile. Feel free to make them small for a passed hors d’oeuvres course, or make them larger for a sit-down knife & fork dining experience. You can stuff them for cheese croquettes or leave them plain. Or, place a mashed potato croquette between two buns for a tasty vegetarian burger (or slider) alternative. No matter how you serve them, these vegan fried potato patties are sure to leave you satisfied.
Ingredients & Substitutions
As promised, you only need 10 simple ingredients to make this vegan potato croquette recipe. Here’s what to grab:
- Russet potatoes - You can use another variety of potatoes if needs be, but starchy potatoes like Russets or Idaho potatoes are best. If you’re making the swap, Yukon Golds are preferred over other waxy-skinned potatoes.
- Chef’s Choice massaman curry paste - This Thai curry paste is loaded up with all kinds of tasty ingredients like lemongrass, chili peppers, galangal, coriander, cardamom, cinnamon, cloves, shallots, and garlic to name a few. It’s the perfect hard-working staple to keep in the fridge to add lots of big flavor to nearly any dish.
- Onion - For a touch of sweetness and allium complexity. Feel free to use yellow, red, or white onion. You can also swap in shallots or green onions if needed.
- Garlic clove - Fresh is always best, but in a pinch, you can use garlic powder instead.
- Sugar - While it might seem like a strange addition to a savory course, using a smidge of sugar helps balance out the flavors and helps to encourage beautiful caramelization during frying.
- Fine salt - If you are using a different variety of salt, check out a conversion chart to ensure proper measurement.
- Oat flour - For the first station of standard breading. Feel free to swap in all-purpose flour or a gluten-free flour blend of your choice.
- Unsweetened dairy-free milk - Any unsweetened, unflavored milk will work here.
- Panko breadcrumbs - To coat the croquettes and give them their signature crunchy exterior. Feel free to swap in coarse homemade breadcrumbs or gluten-free panko breadcrumbs as needed.
- Oil - You need oil to both sauté the onions and to fry the croquettes. While olive oil will work for the sauté portion, make sure to use a neutral oil with a high smoke point (e.g. grapeseed, avocado, peanut, or vegetable oil) for frying.
- Vegan shredded cheese - Optional, but extra rich and satisfying. Choose any variety that melts for the best textural experience.
Where To Buy Massaman Curry Paste
If you have an international or Asian market, that’s the first place I would look to buy this mouthwateringly tasty Thai curry paste. If not, the international aisle of any regular supermarket might carry it. Finally, there’s always online shopping to fill any gaps.
How To Make Vegan Croquettes
This vegan croquette recipe comes together with just a few simple steps. Here’s how it’s done:
Step 1: Cook potatoes. Heat a pot of water to a boil, and add the cubed potatoes. Lower the heat to medium-low and boil the potatoes until tender, about 12-15 minutes.
Step 2: Sauté alliums. While the potatoes are boiling, heat some olive oil in a skillet over medium heat. Sauté the onions with a pinch of salt until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Step 3: Mash potatoes. Drain the potatoes and put them in a bowl. Mash them using a potato masher until smooth and lump-free.
Step 4: Make croquette dough. Add the cooked onions and garlic, curry paste, sugar, and salt, and mix together until combined. Divide the potato into 10 to 12 balls.
Optional Step: If adding cheese, take one ball into the palm of your hand, flatten it, and add about a tablespoon of cheese. Wrap the mashed potato around the cheese so that the cheese is completely enclosed. Shape them into circles or ovals. Repeat with the rest of the portions.
Step 5: Standard breading, vegan-style. Roll each ball into the oat flour, dip into the milk, and roll it in the panko breadcrumbs. Press the panko onto the croquette to make sure it’s stuck on.
Step 6: Deep fry the croquettes in the frying oil at 350°F (175°C) until golden, about a minute or two per side. Take them onto a wire rack to drip off any excess oil. Serve immediately.
While I happen to love these crispy, golden potato curry croquettes just the way they’re written, there is always room for you to make any recipe your own. Here are a few variations to consider:
- Gluten-free - Make sure to opt for certified gluten-free oat flour (some are processed on equipment that also processes wheat products) and use gluten-free panko. Although you can use the gluten-free panko readily available at the store, for the absolute best results, grate frozen slices of gluten-free sandwich bread to make homemade panko.
- Spicy - Bring a bit of fire to the table by adding a chopped jalapeño or serrano to the onion sauté step. You can also opt to stuff the croquettes with vegan Pepper Jack cheese for an added layer of heat.
Recipe Pro Tips
- Put a wire rack over a baking sheet lined with aluminum foil or parchment paper to drip off any excess frying oil. This will help to keep the croquettes crispy and your countertops mess-free.
- Flattening the mashed potato into more of a patty, as opposed to rolling it into a ball, will allow the cheese to melt better.
- If the cheese didn’t melt while frying, you can microwave it for 20-25 seconds without covering it.
- You can also use a stand mixer to mash the boiled potatoes if you prefer. Just note that this method should only be used for Russet or Idaho potatoes; waxy potatoes like red potatoes tend to get gluey if you use a mixer.
- Work ahead and refrigerate or freeze the assembled balls. Croquettes are best served straight from the fryer, but that doesn’t mean you can’t get a head start on party prep.
- Use a cookie scoop to help you make evenly portioned croquettes.
These luscious carby appetizers are perfectly delicious on their own, but they also play nicely with others. Consider serving your vegan croquette potatoes with:
- Lightly dressed greens
- Dipping sauces like ranch, chutney, or ketchup.
- Toasted slider or hamburger buns and whatever toppings you choose (e.g. lettuce, onions, tomato, mustard, etc.)
I find that they pair beautifully with a glass of dry sparkling white wine, a roomful of loved ones, and a reason to celebrate.
Storage, Freezing, & Reheating Instructions
My vegan potato croquettes are best served fresh from the fryer, but any leftovers can be cooled completely, covered, and refrigerated for up to 5 days or frozen for up to 3 months. To reheat, use an air fryer or a sheet pan fitted with a wire rack, then bake (preferably on convection) at 250°F (120°C) for about 15 minutes, or until heated through.
If you want, you can assemble the croquettes ahead of time, so you can fry them later. Simply shape and bread the croquettes then cover and refrigerate them for up to 3 days or freeze them for up to 3 months. Before frying, allow them to come to room temperature to ensure that they get cooked all the way through.
Croquettes are an extraordinarily versatile food group, with international cuisines all over the world having their own versions. They can be made from potatoes (like in this recipe) or can be made from other doughs. They can be sweet or they can be savory. The defining characteristics of these tasty nibbles are that they are shaped, breaded, and, most often, deep-fried.
Massaman is a slightly spicy red curry from Thailand.
Oooops! Sounds like steam might be working against you. Make sure that when you remove the croquettes from the oil you place them on a wire rack. This allows for air circulation, which keeps the steam from softening the breaded exterior.
If they come out of the fryer soggy, that means your cooking oil isn’t hot enough. Aim for oil between 350-375F (176-190C).
Uh-oh. Sounds like you are cooking them for too long in the hot oil. Since the potato filling is quite delicate, you shouldn’t be deep frying them for more than 1-2 minutes per side, or a total of 3-4 minutes. If you cook them for longer, the potato mixture will overheat and expand, causing the croquettes to split.
Tools & Equipment
- Measuring cups & spoons
- Stock pot (or pot for boiling potatoes)
- Sauté pan
- Mixing bowl
- Deep fry/candy thermometer
- Spider or slotted spoon
- Sheet pan with metal rack
More Appetizer Recipes
Vegan Potato Croquettes
- 2 pounds Russet potatoes peeled and cut into 1-inch cubes
- 4½ teaspoons Massaman curry paste
- 1 medium onion finely chopped
- 1 garlic clove minced
- ½ teaspoon fine salt
- ½ teaspoon sugar
- ¼ cup oat flour
- ¼ cup unsweetened dairy-free milk
- 3 cups panko breadcrumbs
- 1 cup vegan shredded cheese optional
- frying oil
- Heat a pot of water to a boil, and add the cubed potatoes. Lower the heat to medium-low and boil the potatoes until tender, about 12-15 minutes.
- While the potatoes are boiling, heat some olive oil in a skillet over medium heat. Sauté the onions with a pinch of salt until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Drain the potatoes and put them in a bowl. Mash them using a potato masher until smooth and lump-free.
- Add the cooked onions and garlic, curry paste, sugar, and salt, and mix together until combined. Divide the potato into 10 to 12 balls.
- If adding cheese, take one ball into the palm of your hand, flatten it, and add about a tablespoon of cheese. Wrap the mashed potato around the cheese so that the cheese is completely enclosed. Shape them into circles or ovals. Repeat with the rest of the portions.
- Roll each ball into the oat flour, dip into the milk, and roll it in the panko breadcrumbs. Press the panko onto the croquette to make sure it’s stuck on.
- Deep fry the croquettes in the frying oil at 350°F (175°C) until golden, about a minute or two per side. Take them onto a wire rack to drip off any excess oil. Serve immediately.