Polish Krokiety with Sauerkraut & Mushrooms
Polish Krokiety are savory crepes filled with a delicious mixture of mushrooms and sauerkraut, then breaded and shallow fried to golden perfection. A traditional Polish appetizer or snack, these krokiety are hearty, flavorful, and perfect served with beetroot soup (Barszcz) or on their own as a satisfying treat.
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 45 minutes
- Yield: 8-10 krokiety 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
Scale
For the Sauerkraut and Mushroom Filling
- 500g sauerkraut with juice
- 2 bay leaves
- 6 allspice berries
- 40g dried wild mushrooms
- 1 large onion, finely chopped
- 250g white mushrooms, sliced
- 1 teaspoon Vegeta seasoning
- Black pepper, to taste
- 1 teaspoon sugar
- Salt, to taste
For the Pancakes (Crepes)
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 tablespoon vegetable oil (plus extra for frying)
- A pinch of salt
For Coating and Frying
- 2 large eggs, whisked
- 1 cup breadcrumbs
- Vegetable oil, for shallow frying
Instructions
- Cook the Sauerkraut: Place sauerkraut with its juice in a pot and add enough water to cover it completely. Add bay leaves and allspice berries. Simmer gently on low heat for about 3-4 hours until the sauerkraut is soft, adding more water if needed to keep it submerged.
- Prepare Mushrooms: Put dried wild mushrooms in a jug or small pot; cover with boiling water and let soak for 15 minutes until softened. Drain, chop finely, and reserve the soaking liquid, leaving behind any sediment.
- Sauté Onions and Mushrooms: Heat a frying pan over medium heat and sauté onions until softened but not browned (about 5 minutes). Add sliced fresh white mushrooms and cook on increased heat until the mushrooms begin to brown. Season with Vegeta and black pepper, then remove from heat.
- Make Pancake Batter: Blend flour, milk, 2 eggs, vegetable oil, and salt together until smooth. Heat a non-stick pan over medium heat and lightly oil it. Pour a small amount of batter and swirl to make thin crepes. Cook until set, then remove to a plate. Repeat until all batter is used.
- Prepare the Filling: Once sauerkraut is cooked, strain it well and discard bay leaves and allspice. When cool enough to handle, chop finely and mix with the soaked wild mushrooms and sautéed mushrooms and onions. Season with sugar, black pepper, and salt to taste.
- Assemble the Krokiety: Spread about 2 tablespoons of filling onto each pancake. Fold the left and right edges inward, then roll the pancake tightly to enclose the filling.
- Coat the Krokiety: Dip each filled pancake roll into the beaten eggs, then coat thoroughly with breadcrumbs. They can be refrigerated for up to three days before frying, if needed.
- Fry the Krokiety: Heat vegetable oil in a frying pan over medium heat. Shallow fry each krokiet for about 3 minutes on each side, ensuring the sides also cook through by using enough oil to cover edges partially, until golden brown and crispy.
- Serve: Serve the krokiety warm with traditional Polish beetroot soup (Barszcz) or enjoy them as a flavorful snack on their own.
Notes
- Ensure the sauerkraut simmers gently and is well covered with liquid to avoid burning and to soften properly.
- Be cautious when draining the wild mushroom soaking liquid; avoid transferring any grit or sand.
- Use a non-stick pan for the pancakes to prevent sticking and achieve thin, even crepes.
- You can prepare krokiety in advance and refrigerate them before frying to save time later.
- Shallow frying is key to achieving the classic crispy texture while keeping the inside moist and flavorful.
- Vegetarian option: this recipe is suitable for vegetarians as it contains no meat products.