Krokiety
Polish Crêpe Croquettes
Crispy, golden-fried crêpes filled with a savory mushroom and cabbage mixture, then coated in breadcrumbs. A beloved Polish comfort food, often served as a side to clear borscht.
🧂 Ingredients
- 8 Crêpes(Prepare thin, pliable crêpes. You can use a pre-made recipe or your favorite. Ensure they are cooled before filling.)
- 400g Mushroom and cabbage filling(This can be a pre-made filling or homemade. A common filling involves sautéed mushrooms, onions, and finely shredded cabbage, seasoned with salt, pepper, and marjoram.)
- 2 Eggs(Lightly beaten, for dipping the rolled krokiety.)
- 150g Breadcrumbs(Fine or panko breadcrumbs work well for a crisp coating.)
- as needed Vegetable oil or other neutral oil(For shallow frying. You'll need enough to generously coat the bottom of your frying pan.)
👨🍳 Instructions
- 1
Prepare the Crêpes: Ensure you have 8 thin, cooked crêpes ready. If making them from scratch, aim for a batter consistency similar to heavy cream and cook them until lightly golden on both sides. Let them cool completely on a wire rack to prevent them from tearing when filling.
⏱️ 20 minutes (if making crêpes) - 2
Fill and Roll the Crêpes: Lay a crêpe flat. Place about 2-3 tablespoons of the mushroom and cabbage filling near one edge. Fold in the sides of the crêpe, then tightly roll it up from the filling edge, similar to making a spring roll or burrito. Repeat with the remaining crêpes and filling.
⏱️ 15 minutes - 3
Coat the Krokiety: Prepare two shallow dishes. In one, place the lightly beaten eggs. In the other, place the breadcrumbs. Dip each rolled krokiet first into the beaten egg, ensuring it's fully coated, then immediately roll it in the breadcrumbs, pressing gently to adhere the crumbs evenly. Place the coated krokiety on a plate or tray.
⏱️ 15 minutes - 4
Fry the Krokiety: Heat about 1-2 cm (½ inch) of oil in a large frying pan over medium-high heat. The oil is ready when a breadcrumb dropped in sizzles immediately. Carefully place the breaded krokiety into the hot oil, seam-side down if possible, without overcrowding the pan. Fry for 3-5 minutes per side, until deep golden brown and crispy. Use tongs to turn them gently. Remove from the pan and drain on paper towels.
⏱️ 15 minutes - 5
Serve: Serve the hot, crispy krokiety immediately. They are traditionally served alongside a bowl of clear beetroot soup (barszcz czerwony).
⏱️ 2 minutes
💡 Pro Tips
- ✓For a crispier coating, you can double-dip the krokiety: dip in egg, then breadcrumbs, then egg again, and finally breadcrumbs.
- ✓Ensure the filling is not too wet, as this can make the crêpes soggy.
- ✓Krokiety can be prepared up to the breadcrumb coating stage and refrigerated before frying.
- ✓This dish is a traditional accompaniment to clear borscht and is often a key part of the Wigilia (Christmas Eve) feast.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Meat filling: Use finely ground cooked meat (like pork or beef) mixed with sautéed onions and seasonings.
- Cheese filling: A mixture of cottage cheese (twaróg) with herbs and spices.
- Vegetarian filling: Use a mix of sautéed mushrooms, onions, and finely chopped parsley or dill.