Colcannon Poppers with Mustard Dipping Sauce - {Vegan}
Ingredients
Almond Milk CREAMERor Canned Coconut Milk
Panko Bread Crumbs
Oil for frying
FOR THE SAUCE:
1/2CWhite Vinegar
1/2CCold Water
1TDry Ground Mustard
1/4CSugar
2TAll-Purpose Flour
Instructions
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.