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Polish Krokiety with Mushrooms and Sauerkraut Recipe

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  • Author: Elina
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 5 hours
  • Yield: 10 krokiety 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Polish
  • Diet: Vegetarian

Description

Polish Krokiety are traditional savory croquettes featuring a flavorful filling of mushrooms and sauerkraut wrapped in thin, golden crepes, then breaded and fried to crispy perfection. This classic dish makes a delightful appetizer or snack, especially when paired with Polish beetroot soup (Barszcz).

Ingredients

Scale

Pancakes

  • 2.5 cups All-purpose flour (300g)
  • 1.7 cups Milk (400ml)
  • 0.8 cups Water (200ml)
  • 2 Eggs
  • 1 pinch Salt
  • Vegetable oil (for frying)

Filling

  • 10.6 oz White mushrooms (300g)
  • 3.5 oz Dried wild mushrooms (100g) (Porcini and Boletus)
  • 1.7 lbs Sauerkraut with liquid (800g)
  • 3 Medium onions, diced
  • 3 Bay leaves
  • 5 All spice berries
  • 1 tsp Sugar
  • 1 tsp Vegeta seasoning (or salt)
  • 2 tbsp Vegetable oil
  • Salt and pepper, to taste

For Breading

  • 2 Eggs
  • 2 cups Breadcrumbs (200g)

Instructions

  1. Cooking Sauerkraut: Place sauerkraut with juice in a pot, add enough water to cover, and include bay leaves and allspice berries. Simmer gently on low heat for 3-4 hours until sauerkraut softens, adding more liquid as needed to keep it submerged.
  2. Preparing Mushrooms: Soak dried wild mushrooms in boiling water for 15 minutes until soft. Remove, chop finely, and reserve soaking liquid cautiously to avoid sediment.
  3. Frying Onions and Mushrooms: In a frying pan, sauté diced onions over medium heat until softened but not browned, about 5 minutes. Add sliced white mushrooms, increase heat and cook until mushrooms begin to brown. Season with Vegeta and black pepper; remove from heat.
  4. Making Pancakes: Use a hand mixer to blend flour, milk, water, eggs, and salt into a smooth batter. Heat an oiled non-stick frying pan, pour a small amount of batter, swirl to spread thinly, cook until set, then remove. Repeat to make 10 pancakes.
  5. Combining Filling Ingredients: Drain cooked sauerkraut, discard bay leaves and allspice. Let cool, then finely chop. Mix with rehydrated wild mushrooms, sautéed mushrooms, and onions. Season with sugar, salt, and pepper to taste.
  6. Assembling Krokiety: Spread about 2 tablespoons of filling onto each pancake. Fold the left and right edges inward, then roll tightly to form croquettes.
  7. Coating Krokiety: Beat 2 eggs in a shallow bowl. Dip rolled pancakes into the egg, then coat evenly with breadcrumbs. Store refrigerated up to 3 days if not frying immediately.
  8. Frying Krokiety: Heat enough vegetable oil in a frying pan for shallow frying over medium heat. Fry krokiety about 3 minutes per side until golden and crispy. Use tongs to turn carefully to brown evenly.
  9. Serving: Serve hot krokiety with traditional Polish beetroot soup (Barszcz) or enjoy as a stand-alone appetizer.

Notes

  • If you do not have Vegeta seasoning, simply substitute with salt.
  • Keep the sauerkraut submerged during cooking to prevent drying or burning.
  • You can prepare krokiety in advance and refrigerate before frying to save time.
  • Use a non-stick frying pan to prevent pancakes from sticking during cooking.
  • Be sure to chop sauerkraut finely after cooking to ensure easy rolling of krokiety.

Find it online: https://recipes.mbeams.com/polish-krokiety-with-mushrooms-and-sauerkraut-recipe/