Krokiety – Polish Croquets
If you like polish pancakes – nalesniki you will love Krokiety (Polish Croquets). Filled with kraut and mushrooms, rolled and fried, Krokiety are ultimate comfort food. Delicious and satisfying, they deliver all you may need.
If you’re looking to add a touch of Eastern European cuisine to your kitchen or impress your family, this recipe is for you!
Why you will love Polish Krokiety
Authentic flavor – taste of traditional Polish cuisine. Krokiety are rich in flavor and offer a mouthful of textures.
Versatility Рthese stuffed cr̻pes can be customized to your liking. Not a fan of mushrooms and kraut? Swap them out for ground meat or cheese. The possibilities are endless!
Great for leftovers – if you have extra nalesniki, Krokiety are a fantastic way to turn them into something special.
Comfort – the mushroom and kraut filling make these polish krokiety hearty, satisfying, and perfect for any season.
Make-Ahead – you can prepare the nalesniki and the filling ahead of time. Assemble and fry them just before serving for the best flavor.
Ingredients, Variations and Substitutions
Sauerkraut – fermented cabbage that adds a tangy, slightly sour flavor. Ensure it’s well-drained to avoid excess moisture in the filling. Substitute with finely shredded fresh cabbage with a splash of vinegar for a similar tangy taste.
Mushrooms – add an earthy and umami-rich flavor to the filling. For a more complex mushroom-filling flavor, use a mix of mushrooms and wild mushrooms. Alternatively, you can use zucchini or eggplant for a different texture and flavor profile.
Yellow onion – provides a sweet and savory base. Chop finely to ensure even cooking and distribution in the filling. Use shallots or leeks for a milder flavor.
Breadcrumbs – create a crispy, golden-brown coating on the Krokiety when fried. I used freshly made Pretzel Bun Breadcrumbs 🙂 Crackers or cornflakes are a great alternative.
Allspice berries – add a warm, peppery, and slightly sweet flavor. You can crush them lightly before adding them for a more pronounced flavor. 1/4 teaspoon ground allspice or a mix of cloves and nutmeg.
Butter Рadds richness and helps saut̩ the vegetables. Olive oil or margarine are great dairy-free options.
Bay leaves – add a subtle, aromatic depth to the dish. Remember to remove them before assembling the Krokiety to avoid an unpleasant bite. Use thyme or oregano for a different but complementary flavor.
Marjoram – offers a sweet, floral, and slightly minty flavor. Add it towards the end of cooking to preserve its delicate flavor. Use oregano or thyme for a similar herbaceous note.
Paprika – adds a mild sweetness and vibrant color. Use sweet paprika for a gentle flavor or smoked paprika for a hint of smokiness. Chili powder is a great alternative, especially if you like a spicier kick or omit it for a milder filling.
Water – helps to cook down the vegetables and meld the flavors. Add gradually to avoid making the mushroom and kraut mixture too watery. Use vegetable or chicken broth for added flavor.
Salt and pepper – essential seasonings to enhance and balance the flavors. Season in stages and taste as you go.
Eggs – are used as a binding agent in the breading process, helping the breadcrumbs adhere to the Krokiety. For an egg-free option, use a mixture of flaxseed and water (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer.
Oil – needed for frying the krokiety. Choose an oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil, to prevent burning.
Equipment you will need
- Large Mixing Bowl
- Whisk
- Large Skillet or Crêpe Pan
- Spatula
- Large Skillet or Sauté Pan
- Wooden Spoon or Stirring Spoon
- Measuring Cups and Spoons
- Chopping Board and Knife
- Small Bowl
- Shallow Dish or Plate
- Tongs
- Frying Pan
- Paper Towels
- Serving Plate
Top Tips
Drain the sauerkraut Рexcess moisture can make the filling too wet and cause the cr̻pes to become soggy. Press the sauerkraut with a paper towel or use a clean kitchen towel to squeeze out the liquid.
Chop ingredients – finely chopped ingredients blend better and create a more cohesive filling.
Cook the filling Рproperly cooked vegetables will make it tender and flavorful. Saut̩ the onions until translucent before adding the cabbage and mushrooms to ensure they cook evenly.
Season – as you cook to ensure balanced flavors.
Cool the filling before assembling Рhot filling can make the cr̻pes tear or become difficult to handle. Allow the filling to cool slightly before spooning it onto the cr̻pes.
Use a non-stick pan for crêpes – it makes flipping the crêpes easier and prevents sticking. I do lightly oil the pan before each nalesnik to ensure they cook evenly and don’t stick.
Don’t overfill the nalesniki; it can cause the crêpes to tear or the filling to spill out. Use about 2-3 tablespoons of filling per crêpe and roll them tightly but gently.
Bread the cr̻pes evenly Рto ensure a uniform, crispy exterior.
Fry at the right temperature – frying at too high a temperature can burn the outside while leaving the inside cold. Heat the oil over medium heat and fry the Krokiety until golden brown, turning occasionally.
Drain excess oil – this will help the Krokiety to be crispy and less greasy. Place the fried Krokiety on a plate lined with paper towels to absorb excess oil.
Step-by-step instructions
- Make the Nalesniki – in a large mixing bowl, whisk together the flour, eggs, milk, water, and a pinch of salt until smooth. Stir in the melted butter.
- Heat a lightly oiled frying pan over medium heat. Pour about 1/4 cup of crepe batter into the skillet, tilting the pan to spread the batter evenly. The thickness should resemble very thin pancakes.
- Cook until the bottom is lightly brown, then flip and cook the other side. Repeat with the remaining batter.
- Before you cook the kraut, chop it so it is not too stringy in the filling. You can also do this after cooking it. To a medium-sized skillet, add the kraut, water, spices, and bay leaf; cook the kraut with water until soft, for about 30-40 minutes. Remove the bay leaf.
- Clean and chop the mushrooms
- In a large frying pan, melt the butter over medium heat. Add the finely chopped onion and garlic, and sauté until fragrant.
- Add the chopped mushrooms and cook on low for 10 minutes
- Add the chopped cabbage to the skillet with cooked mushrooms. Season with salt and pepper to taste.
- Place about two spoonfuls of the cabbage and mushroom filling in the center of each nalesniki. Fold in the sides and roll up tightly like a burrito.
- Dip each rolled nalesnik into the beaten eggs, then coat with breadcrumbs.
- Heat oil in a skillet over medium heat. Fry the breaded rolls until golden brown on all sides.
How to best enjoy Krokiety
- Serve with a Side of Borscht
- Top it with delicious Polish Mushroom Sauce
- Pair with Sour Cream or Greek Yogurt
- Add a Fresh Salad
- Accompany with Pickles
- Enjoy with Rye Bread
- Serve with a Light, Crisp Beer or White Wine
- Top with Fresh Herbs
- Add a Spoonful of Sauerkraut on the Side
- Pair with Mashed Potatoes
You may also like:
Storage instructions, reheating
Refrigeration:
- Allow the Krokiety to cool to room temperature. Place them in an airtight container, separating layers with parchment paper to prevent sticking.
- Store in the refrigerator for up to 3-4 days.
Freezing:
- Place the cooled Krokiety on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze for 2-3 hours or until solid. Transfer to a freezer-safe container or zip-top bag, separating layers with parchment paper.
- Store in the freezer for up to 2-3 months.
Reheating Instructions
From Refrigerated:
- Oven:
- Preheat the oven to 350°F (175°C). Place the Krokiety on a baking sheet lined with parchment paper.
- Heat for 15-20 minutes or until heated through and crispy.
- Skillet:
- Heat a small amount of oil in a skillet over medium heat. Add the Krokiety and cook, turning occasionally.
- Heat for about 5-7 minutes or until heated through and crispy.
- Microwave: reheating Krokiety in the microwave can make them soggy. For the best texture, use an oven or skillet.
From Frozen:
- Oven:
- Preheat the oven to 350°F (175°C). Place the frozen Krokiety on a baking sheet lined with parchment paper. Cover loosely with aluminum foil.
- Heat for 25-30 minutes, then remove the foil and heat for an additional 10 minutes or until heated through and crispy.
- Skillet:
- Heat a small amount of oil in a skillet over medium-low heat. Add the frozen Krokiety and cover the skillet.
- Heat for about 10-15 minutes, turning occasionally, until heated through and crispy.
Krokiety – Polish Croquets
Equipment
- large mixing bowls
- whisk, spatula
- large skillet or frying pan
- saute pan
- wooden spoon or stirring spoon
- measuring cups and spoons
- chopping board and knife
- shallow dish or plate
- tongs
- frying pan
- paper towels
Ingredients
Filling
- 2 cups sauerkraut finely chopped
- 2 cups mushrooms finely chopped
- 1 medium onion diced
- 1 tbsp butter
- 2 bay leaves
- 4 all spice berries
- 2 tsp marjoram
- 1 tsp paprika
- 1 cup of water
- Salt and pepper to taste
Breading
- 2 eggs
- 2 cups breadcrumbs
- oil for frying
Instructions
- Make the Nalesniki – in a large mixing bowl, whisk together the flour, eggs, milk, water, and a pinch of salt until smooth. Stir in the melted butter.
- Heat a lightly oiled skillet over medium heat. Pour about 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly.
- Cook until the bottom is light brown, then flip and cook the other side. Repeat with the remaining batter.
- Before you cook the kraut, chop it so it is not too stringy in the filling. You can also do this after cooking it. To a medium-sized skillet, add the kraut, water, spices, and bay leaf; cook the kraut with water until soft, for about 30-40 minutes. Remove the bay leaf.
- Clean and chop the mushrooms
- in a large frying pan, melt the butter over medium heat. Add the fioney chopped onion and garlic. Saute until fragrant,
- Add chopped mushrooms and cook together for about 10 minutes
- Add the chopped cabbage to the skillet with mushrooms. Season with salt and pepper to taste. Mix well and cook for few minutes .
- Place two spoonfuls of the cabbage and mushroom mixture in the center of each nalesniki. Fold in the sides and roll up tightly like a burrito.
- Dip each rolled nalesniki into the beaten eggs, then coat them with breadcrumbs.
- Heat oil in a skillet over medium heat. Fry the breaded rolls until golden brown on all sides.
Notes
Nutrition
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Conclusion
With their crispy exterior and savory filling Krokiety are delicious and very satisfying.
They will become a favorite in your kitchen. Whether you’re making them for a special occasion or just a cozy meal at home, Krokiety are perfect.
Enjoy them with a side of borscht, mushroom sauce, a dollop of sour cream, or simply on their own. They are delicious no matter how you serve them. Happy cooking and smacznego.
FAQ
Can I make the crêpes ahead of time?
Yes, you can make the crêpes ahead of time and store them in the refrigerator for a day or two. Layer them between sheets of parchment paper to prevent sticking.
Can I freeze Krokiety before frying?
Yes, you can freeze the assembled Krokiety before frying. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. When ready to eat, thaw in the refrigerator overnight before frying.
Can I use store-bought crêpes instead of making them from scratch?
Absolutely! Using store-bought crêpes can save you time and effort. Just make sure they are of good quality and not overly thick.
What are some variations of the filling?
While the classic filling includes cabbage and mushrooms, you can get creative and experiment with different ingredients such as ground meat, cheese, spinach, or even sweet fillings like fruit compote for dessert Krokiety.
Can I bake the Krokiety instead of frying them?
While frying gives Krokiety their signature crispy texture, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden brown and heated through.
Can I make Krokiety gluten-free?
Yes, you can use gluten-free flour to make the crêpes, and gluten-free breadcrumbs for breading the Krokiety. Just make sure all other ingredients are gluten-free as well.
What can I serve with Krokiety?
Krokiety can be served with a variety of sides such as sour cream, borscht, mushroom sauce, mashed potatoes, salad, or pickles. They also pair well with a crisp beer or white wine. Click HERE to read more how to best enjoy Krokiety.
Can I reheat leftover Krokiety?
Yes, you can reheat leftover Krokiety in the oven or skillet until heated through. Avoid using the microwave, as it can make them soggy. Click HERE to read more about reheating Krokiety.
Are Polish Krokiety the same thing as Polish Croquettes?
While both are Polish cuisine, Polish Krokiety and Polish Croquettes have their differences. Krokiety are Polish crêpes typically filled with ingredients like sauerkraut and mushrooms, rolled, breaded, and fried until crispy. Polish croquettes, conversely, are a broader category of breaded and fried rolls or balls found in various cuisines, often made from mashed potatoes or a béchamel sauce base mixed with meat, cheese, or vegetables. While Polish krokiety are crêpe-based, Polish croquettes generally use a creamy or starchy filling, leading to differences in texture and flavor. Both are delicious Polish food that I highly recommend you try out!
