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.
Save
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
Drain the sauerkraut - excess moisture can make the filling too wet and cause the crêpes to become soggy.
Chop the ingredients - finely chopped ingredients blend better and create a more cohesive filling.
Bread the crêpes evenly - to 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. Use medium heat.
Nutrition
Serving: 2pieceCalories: 245kcalCarbohydrates: 37gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 71mgSodium: 740mgPotassium: 371mgFiber: 5gSugar: 5gVitamin A: 379IUVitamin C: 11mgCalcium: 117mgIron: 4mg
Tried this recipe?Let us know how it was!