This recipe for Colcannon Poppers with Mustard Dipping Sauce premiered on The Veg Life! wayyyyy back in March of 2014. Since some of our recipes were created using a plugin that is no longer supported, it’s time to give them a quick refresh and a new recipe card.
This one is just a play on colcannon, a traditional Irish dish of mashed potatoes mixed with kale or cabbage. I took the prepared colcannon, rolled them in Panko breadcrumbs and quickly fried them which provides a crisp exterior and a creamy potato-based center. Finally, I served with my family’s favorite mustard dipping sauce, these are so much fun!
Maybe you have your own special colcannon recipe. But, if you need a simple recipe for colcannon, no worries. I’ve got you covered right here! I simply take that mixture and scoop it into balls directly into a plate of panko breadcrumbs. The coating is not quite sufficient, so at this point I shape them into more perfect balls and very briefly roll in almond milk. Back into the breadcrumbs for a second, thicker coating.
If you have an air fryer (first of all, I am SO jealous), but I would love to know how these turn out if you made them in there. I hear great things and it’s definitely on my wishlist.
Of course, you can always use the traditional method. This looks like a lot of oil, but it’s a small pan with a shallow amount of oil. I just toss frequently. The important thing to remember is that if your oil is hot enough, your food will not absorb much of it. That’s how we get that crispy exterior.
Don’t they look yummy?
As mentioned above, I serve with my family’s favorite mustard dipping sauce. I serve it with just about everything cabbage. It’s creamy, tangy and absolutely delicious.
Did you make this recipe for Colcannon Poppers with Mustard Dipping Sauce? If so, leave me a comment below and let me know what you thought.
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- Almond Milk CREAMER or Canned Coconut Milk
- Panko Bread Crumbs
- Oil for frying
- 1/2 C White Vinegar
- 1/2 C Cold Water
- 1 T Dry Ground Mustard
- 1/4 C Sugar
- 2 T All-Purpose Flour
Scoop the prepared potato/cabbage mixture directly into the panko bread crumbs and roll until completely coated.
Shape into a ball and roll (very quickly) in almond milk. Place directly BACK into the panko bread crumbs to coat more heavily.
Heat oil in a large heavy-bottomed pan to 375 degrees. Use a thermometer suitable for oil to monitor and maintain this temperature.
Using a spider or spatula, carefully lower the poppers into the oil and fry until golden. Move them around occasionally as they fry to ensure even color.
Remove to a paper towel-lined plate to drain any excess oil.
Add all ingredients for the sauce to a medium saucepan over low-medium heat and cook until it begins to thicken. Remove from heat.