Deviled Potatoes
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A delicious spin on Deviled Eggs, these Crunchy and Amazing Deviled Potatoes are far better, and totally egg free!
I’ve made Vegan Deviled Eggs a few years ago, and I saw somebody do a version where they deep fried them. Since the Vegan Egg Whites would melt if I deep fried them, I thought that the next logical step would be to fry potatoes instead. Then of course I thought I should make croquettes and here we are!
And while these might be a bit of work, not only are they totally worth it, but you can make the filling and mashed potato “eggs” the day before. Then you just gotta batter and fry them and they are good to go! Perfect for a potluck or party!
You can also air fry them too! Or if you’d rather skip the breading process all together, I have a more traditional Deviled Potato recipe on this blog post too!
What Ingredients are Needed for Deviled Potatoes?
- Potatoes – For the deep fried version, I recommend Russets. If you are making the non-fried version, then Baby Red or Yukon Golds will work!
the yolk Filling
The yolk mixture will be super flavorful thanks to Nutritional Yeast, Miso Paste, Garlic Powder, MSG (or salt), Mustard, Turmeric, and White Wine Vinegar. We’ll also use some Vegan Mayo of course.
The base will be tofu however, and the kind of tofu does make a difference in the final texture. I tried out Super Firm, Silken, and Extra Firm Silken Tofu. The Silken was way too watery, the Super Firm was good, but the texture wasn’t quite as smooth as I would’ve liked.
The Extra Firm Silken however, was perfect! It had enough firmness to hold its own, but it was also silky smooth! If you can get the boxed stuff by Mori-Nu I highly recommend it!
The last ingredient we’ll need is some instant mashed potato flakes. This will help the filling mixture to thicken up and not be too liquidy.
How do i make Deviled Potatoes?
First make the filling by adding everything to a food processor and blending until smooth. Start with 1/4 cup of the Potato Flakes and add more if needed. Taste and adjust for seasoning. Store in an air tight container in the fridge for later. You can also make this a day ahead to assemble the next day.
Cook the potatoes until fork tender. I like to use a thermometer and get them to an internal temp of 200 F / 93 C. These days I microwave them on high for about 8 – 10 minutes, flipping halfway through. But feel free to boil them or whatever method you like.
Wash and dry the potatoes. Poke a few holes in the potatoes with a fork or knife.
Add them to a microwave safe dish and microwave for 5 minutes. Flip them and then cook for another 5 minutes.
Cut them in half once they are cooked through, and let them cool down for a few minutes. Cut each half in half again longways, and carefully peel back the skin. It should come off easily.
Mash the potatoes in a bowl with a potato masher, or a potato ricer. Pour over the milk and butter mixture, season with salt, garlic powder and nutritional yeast. Optionally, fold in about 1/2 cup of your favorite shredded vegan cheese. The mixture should be on the dryer side, this will help it keep it’s shape and not get too mushy.
Scoop about 2 Tbsp (35g) of the mixture and shape into an egg like shape. Or use an egg mold if you have one. Add them to a baking sheet and freeze for about 1 hour or until firm enough to handle without altering their shape.
Prepare the dredging stations.
Coat each potato “egg” in the flour, then buttermilk, and lastly the panko. Cover thoroughly, but let the excess drip or shake off too.
Fry until golden brown (about 3 – 4 minutes), then remove with a slotted spoon and let them rest on a wire rack lined baking sheet.
When all potato eggs are fried, pipe or spoon about 1 – 2 Tbsp worth of the filling on top. Sprinkle some paprika, chopped chives or vegan bacon bits on top and enjoy!
Air Fryer Option
Everything is pretty much the same for the air fryer. For the Panko, I suggest toasting it in a pan with some melted vegan butter to get them nice and golden brown. I find that they can often come out of the air fryer a bit pale.
Then Air Fry at 400 F / 204 C for about 10 minutes or until crispy and golden!
Traditional deviled potatoes option
If you don’t want to deep fry, you can always just use some baby potatoes instead!
Simply boil or steam some egg sized Yukon Gold or Red Potatoes until fork tender. You can cut a line around them before or after cooking to peel them if you like.
Then just cut them in half and top them with the Yolk Filling!
storage
This recipe will make about a 20 – 24 Deviled Potatoes. They are best the fresher they are, but you can store them in the fridge for 1 – 2 days and they’ll still be good, just not as crunchy!
tips for making Deviled Potatoes
- Use Black Salt for “eggy” flavor.
- Try to get some Extra Firm Silken Tofu.
- Egg Molds will help get a egg shape.
- Add some crispy fried onions or Vegan Bacon Bits for some crunch!
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Deviled Potatoes
Equipment
Ingredients
- Neutral Oil for Frying (Canola, Vegetable etc)
Yolk Filling
- 4 oz Extra Firm Silken Tofu**
- 3 – 4 Tbsp Vegan Mayo
- 1 Tbsp Yellow Mustard
- 1/2 tsp White Wine Vinegar
- 1 tsp Light Miso Paste
- 1 Tbsp Nutritional Yeast
- 1 – 2 tsp MSG (or Salt to taste)
- 1/4 tsp Black Salt
- 1/2 tsp Turmeric
- 1/4 tsp Garlic Powder
- 2 – 4 Tbsp Instant Mashed Potato Flakes
Potatoes
- 1 1/2 Pounds Russet Potatoes
- 1/4 Tbsp Vegan Butter
- 1/2 cup Plant Milk (Unsweetened)
- 1/2 tsp Garlic Powder
- 1 – 2 tsp Nutritional Yeast
- Salt & Pepper
- 1/2 cup Vegan Cheddar Shreds (optional)
Dry Dredge
- 1/2 cup Flour
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Smoked Paprika
- 1/4 tsp Salt
Wet Dredge
- 1 cup Unsweetened Plant Milk
- 1 Tbsp Apple Cider Vinegar
- 3 Tbsp Flour
Panko Breadcrumbs
- 2 – 3 cups Panko Breadcrumbs
- Salt to taste
For Topping
- Paprika (Regular or Smoked)
- Fresh Chopped Chives
- Bacon Bits
Instructions
Yolk Filling
- First make the filling by adding everything to a food processor and blending until smooth. Start with 1/4 cup of the Potato Flakes and add more if needed. Taste and adjust for seasoning. Store in an air tight container in the fridge for later. You can also make this a day ahead to assemble the next day.
Potatoes
- Cook the potatoes until fork tender. I like to use a thermometer and get them to an internal temp of 200 F / 93 C. These days I microwave them on high for about 8 – 10 minutes, flipping halfway through. But feel free to boil them or whatever method you like.
- If microwaving, cut them in half once they are cooked through, and let them cool down for a few minutes. Cut each half in half again longways, and carefully peel back the skin. It should come off easily.
- Microwave the vegan butter and plant milk until the mixture is hot (but not boiling hot).
- Mash the potatoes in a bowl with a potato masher, or a potato ricer. Pour over the milk and butter mixture, season with salt, garlic powder and nutritional yeast. Optionally, fold in about 1/2 cup of your favorite shredded vegan cheese.
- The mixture should be on the dryer side, this will help it keep it’s shape and not get too mushy.
- Scoop about 2 Tbsp (35g) of the mixture and shape into an egg like shape. Or use an egg mold if you have one. Add them to a baking sheet and freeze for about 1 hour or until firm enough to handle without altering their shape.
Frying
- Into 3 separate bowls, prepare the dredging stations: seasoned flour, vegan buttermilk, panko breadcrumbs.
- For the panko breadcrumbs, I recommend only adding about 1/2 cup at a time. This will ensure that you don’t use too much and will also reduce the amount that clump up from any of the wet mixture.
- Fill a dutch oven or high walled pot with enough neutral high smoke point oil to cover the potatoes. Heat to 375 F / 190 C (ideally using a thermometer).
- While oil heats up, coat each potato “egg” in the flour, then buttermilk, and lastly the panko. Cover thoroughly, but let the excess drip or shake off too.
- Once oil is up to 375 F / 190 C, carefully add 4 – 5 of the potato eggs, making sure not to crowd the pan. Fry until golden brown (about 3 – 4 minutes), then remove with a slotted spoon and let them rest on a wire rack lined baking sheet.
- When all potato eggs are fried, pipe or spoon about 1 – 2 Tbsp worth of the filling on top. Sprinkle some paprika, chopped chives or vegan bacon bits on top and enjoy!
