The Vegan KFC Potato Wedges are light and comforting. This recipe contains six grams of fiber and 430 calories per serving. Takes 45 minutes to prepare this dish. We made this snack with Russet potatoes, all-purpose flour, vegan milk, ground flaxseed, water, salt, garlic salt, onion powder, black pepper, poultry seasoning, and oil. Pair this recipe with vegan garlic mayo, vegan chicken sandwich, vegan BBQ burger, ketchup, sweet chili sauce, cucumber tomato salad, crispy tofu sandwich, or corn salad. Store these Vegan KFC Potato Wedges in the refrigerator for three days.
STATS:
- Calories: 430 kcal
- Serving size: 1/4 of the recipe
- Preparation time: 20 minutes
- Cuisine: American
- Total time: 45 minutes
- Course: Snack
- Diet: Vegan
- Cooking time: 25 minutes
- Serving: 4
EQUIPMENT:
- Large cutting board
- Knife
- Large mixing bowls
- Small bowl
- Measuring spoons
- Whisk
- Large heavy-bottomed pot
- Slotted spoon
- Paper towels
- Baking sheet
- Measuring cups
INGREDIENTS:
- 3 pounds Russet potatoes
- 1 tsp garlic salt
- 1 1/2 cups unsweetened vegan milk
- One tbsp ground flaxseed
- 3 tbsp water
- One tbsp ground black pepper
- 1/2 tsp onion powder
- 2 cups all-purpose flour
- 2 tsp salt
- One tsp poultry seasoning
- Oil for frying
INGREDIENT NOTES:
RUSSET POTATOES:
- They give the best taste and texture in the recipe. You may use Yukon Gold potatoes as per your preference.
ALL-PURPOSE FLOUR:
- It makes the main crispy coating around the potatoes. For a gluten-free version, include gluten-free all-purpose flour.
UNSWEETENED VEGAN MILK:
- This milk moistens the potatoes and sticks the flour to the potatoes. Utilize unsweetened cashew milk as a substitute.
GROUND FLAXSEED:
- It is an alternative to eggs to make the recipe vegan. The flaxseeds become thicker and sticky when we mix them with water. You may use a commercial vegan egg replacer as an alternative.
POULTRY SEASONING:
- It includes an herby and savory taste that makes the wedges taste like fast-food-style potatoes. You may use a small pinch of dried thyme, sage, rosemary, and marjoram as another option.
INSTRUCTIONS:
- First, wash the potatoes properly, then scrub the dirt off well.
- Lengthwise cut the potatoes half then the halves into thick wedges.
- Soak the wedges in the bowl of cold water for twenty minutes.
- Drain the potatoes and dry them well using a clean kitchen towel.
- In a small bowl, mix ground flaxseed & water for 10 minutes, then whisk in vegan milk.
- Mix all-purpose flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning in the large bowl.
- Dip some of the wedges at a time in the vegan mixture, then drip off the extra liquid.
- Put the wedges in the seasoned flour and toss well to cover all the sides.
- Place the coated wedges on the sheet and pour oil into the pot.
- Warm the oil to 350°F and fry the potato wedges in small batches for 9 minutes.
- Turn them gently to make the potato wedges brown evenly and remove them with a slotted spoon.
- Place the fried wedges on the wire rack over a sheet and season with a pinch of salt.
- Lastly, serve the potato wedges hot and crispy with the sauce.
SERVING SUGGESTIONS:
BURGER:
- Cheeseburger
- Crispy Chicken Burger
- BBQ Burger
- Mushroom Burger
DIPPING SAUCES:
- Vegan Garlic Mayo
- Vegan Ranch
- Ketchup
- BBQ Sauce
- Vegan Honey-Mustard
- Sweet Chili Sauce
SANDWICH:
- Vegan Chicken
- Crispy Tofu
- BBQ Jackfruit
- Vegan Pulled Mushroom
SIDE DISHES:
- Garden Salad
- Cucumber Tomato Salad
- Creamy Coleslaw
- Corn Salad
- Avocado Salad
MAIN:
- Vegan Fried Chicken
- Crispy Tofu
- BBQ Cauliflower
- Vegan Chickpea Burgers
- Crispy Mushroom Nuggets
TIPS:
- Dry the potatoes properly to make the crispy coating of the wedges.
- Avoid crowding the oil because it will not cook the potatoes properly; fry the wedges in small batches.
- Serve the potato wedges right after frying to get the crispiest snack.
STORAGE INFORMATION:
FRIDGE:
- Store the potato wedges for 3 days in the container.
FREEZER:
- Freeze the wedges on the baking sheet, then store in the box for two months.
FAQs:
Can I bake the wedges instead of frying?
- Yes, you may bake the potato wedges at 425°F as per your preference.
Why is the coating falling?
- Too-wet potatoes make the coating fall off; dry them well, then dip them to get a better texture.
How can I make this snack gluten-free?
- You may use gluten-free all-purpose flour if you do not want gluten in the recipe.
Can I include potatoes with their skins on?
- Yes, you may add potato skins for extra texture and taste.
How to reduce spice from this snack?
- You may reduce black pepper to make the snack milder.
NUTRITIONAL INFORMATION:
Calories: 430 kcal
Net carbs: 66 g
Iron: 3.0 mg
Total carbs: 72 g
Vitamin A: 80 IU
Fiber: 6 g
Calcium: 80 mg
Protein: 10 g
Sodium: 1,050 mg
Potassium: 1,150 mg
