Krokiety Polish Croquettes are traditionally served along side Barszcz, a spicy beet broth soup or topped with a mushroom sauce or gravy. They’re filled naleśniki or crepes that’s battered with breadcrumbs and fried until beautifully crisp.
They are delicious little bits of heaven, and I’m including a couple of shortcuts to tempt you into making them not matter how busy your day is.
The filling could take many forms, a mix of vegetables, maybe some meat. Although on Christmas Eve or during Lent you can be sure the filling will be meatless. Just combine flavors that you like.
Veggie fillings should be finely chopped:
- sautéed mushrooms
- sautéed onion
- sautéed cabbage
- drained sauerkraut
- grated cooked carrot (from your soup broth if you’re making barszcz)
Meat fillings should be cooked, shredded or ground:
- finely diced ham
I’ve read some recipes that add egg to the filling to bind it together. I like to use grated cheese, which is quick and easy, or a white sauce. I mix up a bechamel sauce or sos beszamelowy.
Here’s Martha Stewart’s recipe. You would just need 1/4 of her recipe, or save a little time with a packet mix or even jarred sauce, the kind of white sauce or Alfredo sauce you might find next to spaghetti sauce in the supermarket.
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In addition to this substitution, you might even substitute egg roll wrappers for the crepes because when you think about it, these are a lot like egg rolls. This is a shortcut that makes it easy to use up little bits of leftover meat or veggies.
I made these with Barszcz, so for the meat, I just used shortribs, and I picked the meat off the bones after making the broth. They’re equally delicious without meat.
Crispy bundles filled with veggie and maybe meat
- for crepes
- 1 cups flour
- 1 cup milk
- 1/2 cup water
- 2 eggs
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- for filling
- 1 tablespoon butter
- 8 ouces mushrooms, diced
- 1 small onion, diced
- 1/2 cup sauerkraut, drained
- 1/2 cup meat of your choice
- 1/2 cup grated cheese or white sauce (just enough to bind ingredients together)
- to assemble
- 1 egg
- 1 tablespoon water
- 1 cup breadcrumbs
- oil for frying
- Combine flour, milk, water, eggs, melted butter, salt with mixer or blender
- Let the batter rest in the fridge for 30 minutes
- Heat a small frying pan, 8 or 9 inches, over medium high heat
- Brush or spray the pan with oil
- Add about 1/4 cup of batter and shake and tilt the pan to spread the batter to coat the bottom of the pan
- Cook about 30 seconds, until crepe is set and beginning to brown
- Flip crepe and cook another 10 – 20 seconds
- Remove, stack on a plate
for the filling
- Add butter and chopped mushrooms, and onion to a frying pan and cook until tender
- Add sauerkraut, I snipped the kraut with scissors, it seemed easier than dicing, and cooked meat
- Add grated cheese or white sauce and stir to combine
- Set aside
- Put approximately 2 tablespoons of filling on a crepe, if the crepe were a clock, position the filling between 10 and 2 o’clock, keeping it about an inch from the edges, fold the top over the filling and fold the sides in and continue rolling
- Repeat until you run out of crepes or filling
- Whisk egg and water
- Carefully dip in rolled crepes in the egg wash and them roll in breadcrumbs
- Heat oil, about 1/2 inch deep, to 350 F over high to medium high heat
- Carefully place krokiety in hot oil, cooking until golden brown, about one minute on each side
- Serve along side Barszcz or with mushroom sauce
An American food blogger living in Poznan, Poland.