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–+ servings

Deviled Potatoes

Thee Burger Dude
5 from 2 votes
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Servings 20 Servings

Equipment

Ingredients
 
 

  • Neutral Oil for Frying (Canola, Vegetable etc)

Yolk Filling

Potatoes

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 2 - 4 Tbsp 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.
  • To microwave, 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 on high for 4 - 5 minutes. Flip them and then cook for another 4 - 5 minutes or until they reach an internal temp of 200 F / 93 C.
  • Cut them in half lengthwise 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.
  • Heat up the vegan butter and plant milk in a microwave or on the stovetop until the mixture is melted and 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!

Notes

If you can find Extra Firm Silken Tofu by Mori Nu, or something similar, that will be ideal. Otherwise use extra or super firm tofu and press if necessary.

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 POTATO OPTION

If you don't want to deep fry, you can always just use some baby potatoes instead!
Simply boil or steam 12 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!
Tried this recipe?Let us know how it was!