Minus the sour cream, these loaded potato croquettes are addictive! I enjoy potato croquettes gluten free over traditional. They are like a French fry that everyone strives for but just can’t achieve. The crispness is like no other and the creamy center is divine. On the outside, they are between a French fry and a crispy egg roll. You’ll love them! You can choose from multiple dipping sauces or bottled sauces. All of the dipping sauce recipes are included as well.
Links You May Need:
What Size Deep-Fryer Should I Use?
I own this deep-fryer and the basket is 8 inches in diameter. I only add 10 croquettes to the basket at a time. If you add much more than that, the temperature of the oil will lower quickly, which results in greasy croquettes that are not very brown. You can use a smaller fryer. Just be sure to add fewer croquettes.
I only had 1 teaspoon of bacon bits on hand. So, I threw them in, but if you want to make these croquettes loaded, add up to 1/4 cup.
Since I had Mexican cheese blend pre-shredded, I went ahead and used that, but I suggest using cheese with a stronger flavor like cheddar.
The possibilities of dipping sauces are truly endless. You can use bottled sauces like gluten free barbecue sauce, ketchup, or my favorite, sweet red chili sauce. You can also whip up some tasty homemade sauces in no time. See the links above for onion dip and honey mustard.
Potato Croquettes Gluten Free
- 1-1/2 pounds russet potatoes peeled and cut into 3/4-inch cubes
- 3-1/2 tablespoons unsalted butter or dairy-free margarine-Smart Balance
- 2 tablespoons water or dairy-free milk
- 1/2 cup shredded cheese I used Mexican blend (or dairy-free like Follow Your Heart)
- 3 tablespoons bacon bits or more as desired (optional)
- 1/4 cup snipped chives
- 1 large egg or 2 tablespoons cannellini bean liquid + 1 tablespoon butter or margarine
- 3/4 cup white rice flour or brown
- 1/4 teaspoon salt or more to taste
- 1/4 teaspoon ground white pepper or to taste
- 2 quarts neutral-flavored oil or at least 4-inches
Make the mashed potatoes by placing the potato cubes in a saucepan and cover with water. Bring to a boil over high heat and time for 15 minutes. Lower heat and simmer until tender and the potatoes just break apart when you pierce them with a steak knife. (You do not want the potatoes to be mushy.)
Drain and transfer the potatoes to a mixing bowl. Add the butter, water, cheese, and chives. Mix on medium speed to combine.
Add the egg and beat just until smooth.
Add the flour and combine until smooth. Season with salt and pepper to taste.
Preheat the oil to 375ºF.
While the oil heats, roll the dough into 1-inch balls (a little less than one tablespoon each); set aside. Set out two plates lined with three layers of paper towels; set aside.
Deep-fry the balls for 5 minutes or until they become golden brown. Allow the excess oil to drip back into the fryer and transfer the croquettes to the prepared plates.
Serve warm or at room temperature with your desired sauce(s).
Add some spices to the dough such as cayenne pepper or chili powder and cumin for a Mexican flare.