If you have ever wanted to experience the comforting and irresistible flavors of traditional Polish cuisine, then these Crispy Polish Mushroom & Sauerkraut Croquettes are the perfect dish to try. Imagine tender, earthy mushrooms paired with tangy sauerkraut, all wrapped in delicate, thin pancakes and fried to a gorgeously crunchy golden finish. These croquettes combine textures and tastes that will delight your senses and make you crave more. Whether you’re serving them as a hearty appetizer or a delightful snack, Crispy Polish Mushroom & Sauerkraut Croquettes offer an authentic taste of Poland that feels like a warm hug on a plate.
Ingredients You’ll Need
Creating these croquettes is easier than you might think because the ingredients are simple but play crucial roles in delivering the perfect taste and texture. Each element, from the mushrooms to the pancake batter, combines to build layers of flavor and that much-loved crispiness.
- All-purpose flour: The essential base for the thin pancakes that will wrap the filling perfectly.
- Milk and water: These liquids create a smooth batter that gives the pancakes their light, tender texture.
- Eggs: Provide structure to both the pancakes and the breading process, helping everything hold together beautifully.
- White mushrooms: Offer a delicate earthiness that complements the robust flavor of sauerkraut.
- Dried wild mushrooms: Porcini and boletus add depth and an intense savory note.
- Sauerkraut with liquid: The star ingredient for tanginess, slow-simmered until soft and flavorful.
- Onions: Bring sweetness and a gentle bite when sautéed.
- Bay leaves and allspice berries: Infuse the sauerkraut with aromatic warmth during cooking.
- Vegetable oil: For frying the pancakes and croquettes, ensuring a golden crisp exterior.
- Sugar and Vegeta seasoning: Balance the flavors with just the right touch of sweetness and a savory kick.
- Breadcrumbs: Coat the outside for that signature crispy finish that makes these croquettes so addictive.
How to Make Crispy Polish Mushroom & Sauerkraut Croquettes
Step 1: Slow-Simmer the Sauerkraut
Begin by placing the sauerkraut with its liquid into a pot. Cover it with water and add bay leaves and allspice berries. Simmer gently on low heat for about 3 to 4 hours, stirring occasionally and adding water as needed to keep the cabbage submerged. This slow cooking softens the sauerkraut’s tangy bite while deepening its flavor, creating the perfect filling base.
Step 2: Rehydrate and Prepare Wild Mushrooms
While the sauerkraut cooks, place the dried wild mushrooms in a heat-safe container and pour boiling water over them to cover. Let them soak for 15 minutes until soft, then chop finely. Save the soaking water (careful to leave any grit behind) because it contains rich mushroom flavor that can enhance your filling.
Step 3: Sauté Onions and Mushrooms
Heat vegetable oil in a pan over medium heat and sauté diced onions until soft but not browned, about 5 minutes. Add sliced white mushrooms and cook, increasing the heat slightly, until the mushrooms start to caramelize. Season with Vegeta seasoning and pepper to taste. This step develops the earthy, sweet aroma crucial to the filling’s allure.
Step 4: Prepare the Thin Pancakes
In a bowl, mix the all-purpose flour, milk, water, eggs, and a pinch of salt until you achieve a smooth batter using a hand mixer. Heat a lightly oiled non-stick pan and pour in a small amount of batter, swirling to create a thin, even pancake. Cook until set, then carefully flip and cook briefly on the other side. Set the cooked pancakes aside as they will house the croquette filling.
Step 5: Mix Filling Ingredients
Drain the cooked sauerkraut, discarding bay leaves and allspice berries. Once slightly cooled, chop the sauerkraut finely and mix it with the rehydrated wild mushrooms and sautéed onions and white mushrooms. Add sugar, salt, and black pepper to balance the flavors perfectly for a savory, tangy filling that’s bursting with umami.
Step 6: Assemble the Croquettes
Place about two tablespoons of filling on each pancake. Fold in the left and right sides, then roll up the pancake tightly to encase the filling. This careful folding ensures none of that delicious mushroom and sauerkraut mixture escapes during frying.
Step 7: Coat and Prepare for Frying
Beat two eggs in a shallow bowl and place breadcrumbs in another. Dip each rolled pancake first into the beaten eggs, then coat thoroughly with breadcrumbs. Now your croquettes are ready to be cooked or refrigerated for later. This coating is key for achieving the signature crunch.
Step 8: Fry Until Crispy and Golden
Using a frying pan with enough vegetable oil to cover at least half the croquette sides, shallow fry each krokiet over medium heat. Cook for about 3 minutes per side or until the coating is perfectly golden and crisp. Turn them carefully with tongs to keep their shape intact. The result is a crunchy outside with a savory, tender filling inside.
How to Serve Crispy Polish Mushroom & Sauerkraut Croquettes
Garnishes
A simple garnish of fresh parsley or dill adds a fresh burst of color and earthiness that pairs wonderfully with the richness of the croquettes. You can also drizzle a little sour cream on top to add creaminess and cool down the flavors.
Side Dishes
These croquettes go beautifully alongside traditional Polish beetroot soup known as Barszcz, whose bright, slightly sweet flavor complements the earthiness of the croquettes. Alternatively, a crisp green salad or steamed seasonal vegetables can lighten the meal and add freshness.
Creative Ways to Present
Try slicing the croquettes into bite-sized pieces for cocktail party appetizers or arrange them on a rustic wooden board with assorted pickles for an inviting snack spread. Serving with a tangy mustard dipping sauce or horseradish cream adds intrigue and excitement to every bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooked croquettes in an airtight container in the refrigerator for up to three days. This keeps them fresh while preserving their crispiness as much as possible.
Freezing
Crispy Polish Mushroom & Sauerkraut Croquettes freeze well before frying. After coating with egg and breadcrumbs, place them on a tray lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to three months without loss of flavor.
Reheating
To reheat, bake frozen or refrigerated croquettes in a preheated oven at 375°F (190°C) for about 15–20 minutes until hot and crisp again. Avoid microwaving to keep the coating crunchy and delicious.
FAQs
Can I use fresh mushrooms instead of dried wild mushrooms?
Absolutely! While dried wild mushrooms add a rich, concentrated flavor, fresh mushrooms alone will still create a tasty filling. Just be sure to sauté them well to bring out their full depth.
Is it possible to make these croquettes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs to keep the recipe suitable for gluten-sensitive diets. The texture might differ slightly but still delicious.
How do you prevent the croquettes from falling apart when frying?
Ensuring your pancakes are thin but sturdy and properly coating the rolls in egg and breadcrumbs before frying helps keep everything together. Also, handle them gently with tongs during cooking.
What’s the best oil to fry these croquettes?
Vegetable oil or sunflower oil with a high smoke point works best because they provide crispiness without imparting unwanted flavors.
Can I prepare the filling in advance?
Yes, you can make the filling a day ahead and refrigerate it. This makes assembly quicker and allows the flavors to meld beautifully overnight.
Final Thoughts
Making Crispy Polish Mushroom & Sauerkraut Croquettes is not just about cooking a delicious dish, it’s about embracing a bit of Polish culture and savoring a unique combination of flavors and textures. They’re perfect for sharing with friends and family, and once you try making these croquettes, you might find they become a delightful staple in your home kitchen. So grab your ingredients, get cooking, and enjoy every crispy, savory bite!
PrintCrispy Polish Mushroom & Sauerkraut Croquettes
Enjoy traditional Polish Krokiety, a delicious appetizer featuring thin pancakes filled with a savory mixture of mushrooms and sauerkraut, then coated in breadcrumbs and shallow-fried to golden perfection. This recipe offers a unique taste of Polish cuisine, perfect as a snack or starter paired with classic beetroot soup (Barszcz).
- Prep Time: 1 hour
- Cook Time: 4 hours (3 hours sauerkraut simmer + 1 hour pancake and krokiety cooking)
- Total Time: 5 hours
- Yield: 10 krokiety (serves 3) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
For the Pancakes:
- 2.5 cups All-purpose flour (300g)
- 1.7 cups Milk (400ml)
- 0.8 cups Water (200ml)
- 2 Eggs
- 1 pinch Salt
- Vegetable oil (for frying)
For the Filling:
- 10.6 oz White mushrooms (300g)
- 3.5 oz Dried wild mushrooms (100g) (Porcini and Boletus)
- 1.7 lbs Sauerkraut with liquid (800g)
- 3 Medium onions (diced)
- 3 Bay leaves
- 5 Allspice berries
- 1 tsp Sugar
- 1 tsp Vegeta seasoning (or salt as substitute)
- 2 tbsp Vegetable oil
- Salt and Pepper to taste
For the Coating:
- 2 Eggs
- 2 cups Breadcrumbs (200g)
Instructions
- Cooking Sauerkraut: Place the sauerkraut along with its juice in a pot, add enough water to cover it fully. Add bay leaves and allspice berries, then simmer on low heat for 3 to 4 hours until the cabbage is soft. Stir occasionally and add more liquid if needed to keep everything submerged.
- Preparing Dried Mushrooms: Soak dried wild mushrooms in boiling water for 15 minutes until soft. Remove mushrooms and chop finely while reserving the soaking water for later use, taking care to avoid any sediment.
- Frying Onions and Mushrooms: In a frying pan over medium heat, sauté diced onions in vegetable oil until softened but not browned, about 5 minutes. Add sliced fresh white mushrooms and increase heat until they start to brown. Season with Vegeta seasoning and black pepper, then remove from heat.
- Making Pancake Batter and Cooking Pancakes: Blend flour, milk, water, eggs, and salt with a hand mixer until a smooth, lump-free batter is formed. Heat a non-stick frying pan with a small amount of vegetable oil. Pour a small amount of batter and swirl it to form a thin pancake. Cook until set but not browned, then transfer to a plate. Repeat until all batter is used, stacking pancakes.
- Combining Filling Ingredients: Drain the cooked sauerkraut, remove bay leaves and allspice berries, cool it slightly, then chop finely. Mix the finely chopped sauerkraut with the rehydrated wild mushrooms and the sautéed onions and mushrooms. Season with sugar, salt, and pepper to taste and mix well.
- Assembling Krokiety: Place about 2 tablespoons of filling in the center of each pancake. Fold the left and right edges toward the center, then roll the pancake tightly to enclose the filling, forming a croquette shape.
- Coating Krokiety: Beat the eggs in a bowl. Dip each rolled krokiet in the beaten eggs, then coat evenly with breadcrumbs. Prepared krokiety can be refrigerated for up to three days before frying if desired.
- Frying Krokiety: Heat vegetable oil in a frying pan to shallow fry the krokiety over medium heat. Cook each krokiet about 3 minutes on each side until golden and crispy.
- Serving Suggestions: Serve the Polish krokiety warm, ideally with traditional beetroot soup (Barszcz) or enjoy on their own as a savory snack or appetizer.
Notes
- Be sure to simmer sauerkraut gently to develop mellow flavors without burning.
- Soaking dried mushrooms in hot water softens them quickly and intensifies the umami flavor.
- Use a non-stick pan and vegetable oil for cooking pancakes to prevent sticking and ensure thin crepes.
- Fold pancakes carefully to seal the filling inside and prevent filling from escaping during frying.
- Breadcrumb coating ensures a crispy exterior when shallow fried.
- Krokiety can be made in advance and refrigerated or frozen before frying.