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Polish krokiety croquettes with sauerkraut and mushrooms bring the festive aroma of Eastern European kitchens to your own table and transform simple ingredients into crispy golden parcels filled with savory flavor. For holidays or Sunday dinners, these are as loved by my family as steamy plates of pierogi and a favorite comfort food that brings everyone together.
I grew up watching my grandmother roll these with swift, practiced hands and now the ritual always makes any gathering feel more joyful. Once you master the crepes and stuffing, you will want to make them over and over.
Gather Your Ingredients
- Dried mushrooms: Soaked and finely chopped deliver concentrated earthy mushroom taste and a meaty texture. Polish dried porcini are traditional but any mix will do. Whole pieces are best.
- Sauerkraut: Brings tang and brightness to balance the richness. Look for well-fermented sauerkraut with only cabbage, water and salt in the ingredients, jarred or fresh from a deli.
- Fresh mushrooms: Offer juiciness and bulk. Use white button or cremini, chopped small to blend with sauerkraut.
- Onion and carrot: Add subtle sweetness and body. Pick a large onion and firm carrot.
- Bay leaf and allspice berries: Classic Polish aroma in the filling. Fresh bay leaf is most fragrant.
- Olive oil: For sautéing, brings gentle sweetness and richness. Mild variety is best.
- Salt and pepper: Heighten every other flavor. Use kosher salt and freshly ground black pepper if possible.
- All-purpose flour, eggs, milk, salt: Form the thin crepe wrappers. Sift the flour for a lump-free batter.
- Butter: For frying, gives the crepes golden crispness and aroma.
- Eggs and breadcrumbs: For coating, help achieve a crunchy shell. Use fresh breadcrumbs or home-dried bread if possible.
- Vegetable oil: For the final fry, needs to be neutral and suited to high heat. Sunflower or canola work well.
How to Make It
- Make the Filling:
- Soak dried mushrooms in hot water for at least 30 minutes until fully rehydrated, then squeeze out excess water, reserving liquid. Chop mushrooms finely. Sauté onion in olive oil over medium-low heat for about eight minutes until golden and soft, then add finely grated carrot and cook four minutes, stirring. Add chopped fresh mushrooms and cook until liquid evaporates, about ten minutes. Add sauerkraut squeezed dry and chopped; stir into mushroom mix. Add bay leaf and allspice. Pour in half a cup of mushroom soaking liquid and simmer over low heat for fifteen minutes, stirring. Remove bay leaf and allspice. Season with salt and pepper. Let cool.
- Mix and Cook the Crepes:
- In a bowl whisk flour, eggs, milk, and salt for a thin lump-free batter. Let rest ten minutes. Heat a nonstick pan with a pat of butter. Swirl in batter thinly. Cook medium-low, one to two minutes until edges curl slightly, flip, cook thirty seconds more. Repeat for eight to ten crepes. Stack under a towel to keep soft.
- Fill and Roll the Croquettes:
- Spoon two tablespoons cooled filling into lower third of each crepe. Fold sides in and roll up tightly into a cigar shape. Place seam side down.
- Dip and Coat:
- Beat two eggs in a shallow dish, breadcrumbs in another. Dip each rolled crepe in egg then breadcrumbs, pressing to coat evenly for crunch.
- Final Fry:
- Heat vegetable oil in a skillet to shallow-fry. Add croquettes seam side down in batches. Fry over medium heat until golden and crispy on all sides, about three minutes per side. Drain on paper towels. Serve hot.
I absolutely love the complexity that dried mushrooms bring to the filling. You get a deep woodsy flavor that feels luxurious for a humble home recipe. These krokiety always remind me of snowy Christmas evenings when my family would gather to cook and reminisce.
Flavor Boosters
For the crispiest shell, always fry krokiety last minute and serve immediately. Keep crepes covered as you work so they stay pliable for filling. A pinch of nutmeg in the filling brings a warm, fragrant note.
Serving Suggestions
Serve krokiety cut in half for gatherings or whole as a main meal. Delicious with a cup of hot clear borscht or a dollop of sour cream on the side. During the holidays, pair them with mushroom soup or beet soup for tradition.
Creative Twists
If you do not have dried mushrooms, use all fresh mushrooms plus a splash of broth for depth. Gluten-free flour and breadcrumbs can be substituted. A mild kimchi works instead of sauerkraut for a twist. For extra richness, use melted butter to sauté the filling.
Every batch of krokiety seems to vanish before dinner is done in my home. With a little planning, you can keep extras in the freezer for a festive treat anytime.
Common Questions About This Recipe
- → What is the best way to prepare the sauerkraut for krokiety?
Drain excess liquid and finely chop the sauerkraut. Sauté with mushrooms and aromatics for enhanced flavor.
- → Can fresh mushrooms replace dried in this dish?
Yes, use both fresh and dried mushrooms for depth, but if dried are unavailable, fresh alone can be used.
- → How do you ensure krokiety stay crispy?
Coat each krokiet in beaten egg and breadcrumbs, then fry in hot oil until golden and crisp on all sides.
- → Are krokiety suitable for freezing?
Absolutely. Cooked krokiety can be cooled, frozen, and reheated in the oven to retain their texture.
- → Which dipping sauces pair well with krokiety?
Traditionally, krokiety are served with clear borscht, but herbed sour cream or mushroom sauces also work well.