Crispy Polish Mushroom & Sauerkraut Croquettes Recipe
Introduction
Crispy Polish Mushroom & Sauerkraut Croquettes, or Krokiety, are a delightful traditional snack featuring a savory blend of mushrooms and sauerkraut wrapped in delicate pancakes and fried to golden perfection. They make a perfect appetizer or accompaniment to beetroot soup for a taste of authentic Polish cuisine.
Ingredients
- 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)
- 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 allspice berries
- 1 tsp sugar
- 1 tsp Vegeta seasoning (or salt as substitute)
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 eggs (for coating)
- 2 cups breadcrumbs (200g)
Instructions
- Step 1: Place the sauerkraut with its juice in a pot, add enough water to fully cover it, then add bay leaves and allspice berries. Simmer on low heat for 3 to 4 hours until the cabbage is soft, stirring occasionally and adding more liquid if needed.
- Step 2: Soak the dried wild mushrooms in boiling water for 15 minutes until softened. Remove, chop finely, and reserve the soaking water, avoiding sediment.
- Step 3: In a frying pan over medium heat, sauté diced onions in vegetable oil until softened but not browned, about 5 minutes. Add sliced white mushrooms and cook until they start to brown. Season with Vegeta or salt and black pepper, then remove from heat.
- Step 4: Blend flour, milk, water, eggs, and salt using a hand mixer until a smooth, lump-free batter forms. Heat a non-stick pan with a little oil, pour a small amount of batter, and swirl to form a thin pancake. Cook until set but not browned. Transfer to a plate and repeat for all batter, stacking the pancakes.
- Step 5: Drain the cooked sauerkraut, remove bay leaves and allspice berries, then chop finely. Mix the sauerkraut with the rehydrated wild mushrooms and sautéed onion and mushroom mixture. Season with sugar, salt, and pepper to taste.
- Step 6: Place about 2 tablespoons of filling in the center of each pancake. Fold the left and right edges over the filling, then roll tightly to form a croquette shape.
- Step 7: Beat the eggs in a bowl. Dip each rolled croquette into the beaten eggs, then coat evenly with breadcrumbs. You can refrigerate the prepared croquettes for up to three days before frying.
- Step 8: Heat vegetable oil in a frying pan for shallow frying over medium heat. Fry each croquette for about 3 minutes on each side until golden and crispy.
- Step 9: Serve warm, ideally with traditional beetroot soup (Barszcz) or enjoy as a savory snack or appetizer.
Tips & Variations
- For added depth, sauté garlic with the onions before adding mushrooms.
- If dried wild mushrooms are unavailable, substitute with additional fresh mushrooms for a milder flavor.
- Use homemade breadcrumbs for extra crispiness and flavor.
- For a vegetarian option, ensure seasoning blends do not contain animal products.
- Try serving with sour cream or a light mustard sauce for extra tang.
Storage
Refrigerate the prepared, uncooked croquettes in an airtight container for up to three days. Once fried, store leftovers in the refrigerator and consume within two days. Reheat in a skillet over medium heat to retain crispiness, or in an oven preheated to 350°F (175°C) until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and stored in the refrigerator. This allows the flavors to deepen and makes assembly quicker.
What can I use instead of Vegeta seasoning?
If you don’t have Vegeta seasoning, simply use salt and a bit of garlic powder or onion powder to enhance the flavor.
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Crispy Polish Mushroom & Sauerkraut Croquettes Recipe
- Total Time: 5 hours 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
These Crispy Polish Mushroom & Sauerkraut Croquettes, known as Krokiety, are a traditional Eastern European delicacy. They feature a savory filling of tender sauerkraut, rehydrated wild mushrooms, and sautéed fresh mushrooms and onions, all wrapped in thin, delicate pancakes, then breaded and fried to golden perfection. This recipe delivers a delicious, crispy texture with a rich umami flavor, perfect as an appetizer or side dish served alongside classic beetroot soup.
Ingredients
Scale
For the 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 pancakes)
For the Filling
- 10.6 oz White mushrooms (300g), sliced
- 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 Allspice berries
- 1 tsp Sugar
- 1 tsp Vegeta seasoning (or salt as substitute)
- 2 tbsp Vegetable oil
- Salt and Pepper to taste
For Coating and Frying
- 2 Eggs, beaten
- 2 cups Breadcrumbs (200g)
- Vegetable oil (for shallow frying)
Instructions
- Cooking Sauerkraut: Place the sauerkraut along with its juice in a pot and add enough water to cover it fully. Add bay leaves and allspice berries, then simmer on low heat for 3 to 4 hours until the cabbage is soft. Stir occasionally and add more liquid if needed to keep everything submerged.
- Preparing Dried Mushrooms: Soak dried wild mushrooms in boiling water for 15 minutes until soft. Remove mushrooms and chop finely while reserving the soaking water for later use, being careful to avoid any sediment.
- Frying Onions and Mushrooms: In a frying pan over medium heat, sauté diced onions in vegetable oil until softened but not browned, about 5 minutes. Add sliced fresh white mushrooms and increase heat until they start to brown. Season with Vegeta seasoning and black pepper, then remove from heat.
- Making Pancake Batter and Cooking Pancakes: Blend flour, milk, water, eggs, and salt with a hand mixer until a smooth, lump-free batter forms. Heat a non-stick frying pan with a small amount of vegetable oil. Pour a small amount of batter and swirl it to form a thin pancake. Cook until set but not browned, then transfer to a plate. Repeat until all batter is used, stacking pancakes.
- Combining Filling Ingredients: Drain the cooked sauerkraut, remove bay leaves and allspice berries, cool slightly, then chop finely. Mix the finely chopped sauerkraut with the rehydrated wild mushrooms and the sautéed onions and fresh mushrooms. Season with sugar, salt, and pepper to taste and mix well.
- Assembling Krokiety: Place about 2 tablespoons of filling in the center of each pancake. Fold the left and right edges toward the center, then roll the pancake tightly to enclose the filling, forming a croquette shape.
- Coating Krokiety: Beat the eggs in a bowl. Dip each rolled krokiet in the beaten eggs, then coat evenly with breadcrumbs. Prepared krokiety can be refrigerated for up to three days before frying if desired.
- Frying Krokiety: Heat vegetable oil in a frying pan to shallow fry the krokiety over medium heat. Cook each krokiet about 3 minutes on each side until golden and crispy.
- Serving Suggestions: Serve the Polish krokiety warm, ideally with traditional beetroot soup (Barszcz) or enjoy on their own as a savory snack or appetizer.
Notes
- For best results, use a non-stick pan when cooking the pancakes to prevent tearing.
- Allow the filling to cool before assembling to make handling easier.
- Krokiety can be made ahead of time and kept refrigerated for up to three days before frying.
- Adjust seasoning to taste, especially if substituting Vegeta with salt.
- Serve with beetroot soup (Barszcz) for an authentic Polish meal experience.
- Prep Time: 30 minutes
- Cook Time: 4 hours 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Polish
Keywords: Polish croquettes, Krokiety, mushroom croquettes, sauerkraut, traditional Polish recipe, fried croquettes, vegetarian croquettes
