Chefs Binge · Polish · Serves 12 krokiety
Polish Krokiety (Mushroom and Sauerkraut Croquettes)
Polish krokiety: thin pancakes rolled around a filling of mushrooms and sauerkraut, then crumbed and shallow fried until the shell is crisp and the pancake inside stays soft. Some families call them Polish croquettes, others Polish egg rolls. Makes about twelve, and they freeze well.
Prep
1 hr
Cook
1 hr
Total
3 hrs
Serves
12 krokiety
Per serving
353 kcal
Ingredients
Ingredients for 10 Pancakes
300 g Plain flour - Plain Flour
400 ml Milk
200 ml Water
2 Eggs
1 pinch Salt
Vegetable oil - for frying
Ingredients for the filling
300 g White mushrooms
100 g Dried wild mushrooms - Porcini and Boletus
750 g Sauerkraut with liquid
3 Onions, medium-size - diced
3 Bay leaves
5 Allspice berries
1 tsp Sugar
1 tsp Vegeta seasoning - you can use salt instead
2 tbsp Vegetable oil
Salt and Pepper to taste
Ingredients for pane
2 Eggs
200 g Breadcrumbs
Equipment
Hybrid Non Stick Frying Pan · Medium sized pot · Hand Mixer · Tongs · Whisk
Method
1
Simmering Sauerkraut. Cooking Sauerkraut: Place sauerkraut with the juice in a pot and add enough water to cover it. Include bay leaves and allspice berries. Simmer on low heat until softened, approximately 1 hour. Add more liquid as necessary to keep the sauerkraut submerged.
2
Re-hydrating Dried Mushrooms. Preparing Mushrooms: Place dried wild mushrooms in a glass jug or a small pot. Pour boiling water over them to cover. After 15 minutes, when they are soft, remove and chop them. Reserve the mushroom water for later use, being careful to avoid any sand at the bottom.
3
Cooking Onions and Mushrooms. Frying Onions and Mushrooms: In a frying pan over medium heat, fry onions until they soften but do not brown, about 5 minutes. Then add sliced white mushrooms, increase the heat, and cook until the mushrooms start to brown. Season with Vegeta and black pepper to taste, then remove from the stove.
4
Preparing Pancake Batter. Making Pancakes: Blend all pancake ingredients until a smooth batter forms. Cook pancakes on a medium-sized non-stick frying pan. Pour a small amount of batter into the hot, oiled pan and spread it around by swirling. Once the pancake is set, remove it and place it on a plate. Repeat until all pancakes are made.
5
Assembling the Filling. Combining Filling Ingredients: Once the cabbage is cooked, strain it from the liquid and remove the spices. Let it cool enough to handle, then chop finely. Mix with both the rehydrated and fried mushrooms and onions. Season with sugar, black pepper, and salt to taste.
6
Rolling Krokiety. Assembling Krokiety: Spread about 2 tablespoons of filling inside each pancake. Fold the left and right sides inward, then roll up the pancake.
7
Coating Krokiety. Coating Krokiety: Whisk 2 eggs in a bowl. Dip each krokiet in the egg, then coat with breadcrumbs. Prepared krokiety can be refrigerated for up to three days before frying if needed.
8
Frying Krokiety. Frying Krokiety: Shallow fry the krokiety in a frying pan over medium heat. Fry for about 3 minutes on each side, using enough oil to cook the sides of the krokiet.
9
Serving. Serve the krokiety with Polish beetroot soup "Barszcz" or enjoy them on their own.
Per serving Calories 353 kcal · Protein 11 g · Carbs 40 g · Fat 17 g · Saturates 2 g · Fibre 5.7 g · Sugar 2 g · Sodium 558 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/polish-krokiety-mushroom-and-sauerkraut-croquettes
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