Who doesn’t love croquettes? One plate of croquettes is a constant starter in almost every meal. Their delicious taste and rich flavor are the reason why people love putting them on the tables for Christmas and other holidays.
Since it’s almost time for the holidays, it’d be a great idea to try a different croquette recipe- the Polish krokiety z kapustą. The Polish croquettes are a traditional croquette dish made with sour cabbage and mushrooms. They are a popular item in the Polish household and are also cherished by people of different countries.
So, if you’re interested to learn this unique recipe, stay with us till the end.
What Is a Krokiety z Kapustą?
The Polish croquettes are one of the most popular vegetarian dishes in Poland. These delicious croquettes are made in bulk amounts during the holidays or festivals for different meals of the day. They are easy to make and taste scrumptious.
Krokiety kapusta is usually made with onions, sour cabbages, and mushrooms. Although many people like using different leftover vegetables, meat, and cheese, the original version only contains sour cabbage and mushrooms. You can cook and serve them on a plate
This is a great food item for the vegetarians out there. If you’re tired of trying croquettes with meat and fish, this traditionally served dish will definitely impress you.
How to Eat Polish Krokiety?
There are many ways to eat krokiety — along with some soup, as a snack, or as one of the sides to a main dish. Traditionally, Polish people eat this krokiety with clear red beet soup. It is also known as barszczyk czerwony, and the flavor of the red beet really compliments the croquettes.
You can also eat the krokiety with some rice, noodles and so on. Since it is a fried food dish, it can be eaten as an appetizer, a side dish, and so on. Although there are so many options, usually Polish recipes account for eating the pancake or krokiety with soup or broth.
Krokiety Recipe with Cabbage & Chopped Mushrooms
Are you looking for simple and effortless Polish recipes for croquettes? Look no further. Here’s a quick and easy recipe that you can try for making these tasty croquettes:
Ingredients for Filling
- 3 cups of sauerkraut (needs to be drained)
- 2 cups of chopped mushrooms
- 1 tbsp melted butter
- 1 big onion
- Salt
- Pepper
- Grated cheese (optional)
Ingredients for Dough
- 1 cup of flour
- 1 cup of milk
- 2 eggs
- ½ cup water
- Salt
- Sugar
Ingredients for coating
- 1 cup breadcrumbs
- 1 egg
- Hot Oil of your choice
Instructions
- Start by boiling the sauerkraut in water for almost 45 minutes to an hour. Make sure that the sauerkraut turns out really soft in consistency.
- Finely chop the onions and saute the dried mushrooms with butter, keeping the heat very low. Don’t fry them under low heat for more than 5-7 minutes. The butter, salt, and pepper in the filling bring a beautiful flavor to the taste of the pancake.
- Mix all the ingredients for the filling, like onion, and keep it in the fridge. Check if the crepe batter is salty or not.
- Next, assimilate all the ingredients like flour, milk for the dough together. Proper mixture will ensure a solid crepe. Keep it aside for 30-45 minutes.
- Take some oil of your preference and heat it in a frying pan. You can also use butter here to heat the pan.
- Start making pancakes by putting ¼ cup of the dough mixture into the frying pan. A pancake should not be too big or heavy. It needs to be cooked in such a way so that the consistency of each fold feels light and airy.
- When the pancakes are done, add the filling within the pancakes. Fold the pancakes to form a shape of a krokiet. With the filling inside, you can also make a roll for convenience.
- Whisk an egg or two in a bowl and keep the breadcrumbs in a separate bowl. This will give the coating of the krokiet.
- Once the crepes are ready, it’s time to deep fry them. You can dip the krokiet first in the egg whisk and then the breadcrumbs. Make sure you coat all the sides of the crepes and give it a good egg wash before it gets fried. The consistency of the egg whisk and breadcrumbs should be perfectly balanced.
- Keep frying the crepes in the frying pan in high heat and cook until they reach a golden-brown color. When they’re browned and done, keep them in a jar or plate lined with paper towels. This helps in discarding any additional oil and excess fat from the croquettes. Serve the pancakes with leftover broth, cooked rice, stir fry vegetables, eggs, or some soup.
The whole krokiety recipe will take you almost an hour. Therefore, these delicious Polish croquettes are super easy and fun to make and serve. Even if you have guests coming over on short notice, easy krokiety recipes like this can save you time.
Tips For Making Golden Brown Polish Croquette
Not everyone is a pro at making croquettes. This is why we’ve compiled a list of tips that will help you make a delicious and good-looking Polish krokiety recipe:
- Try choosing mushrooms that have soaked dried for the filling.
- Choose a medium sized pan and soybean oil for frying the roll.
- If you can, prepare the dough with sparkled water for better consistency.
- Try making big croquettes to make it fulfilling and enough for everybody.
- Use a rolling pin to help the filling smoothly evenly inside. This pin can also give you the desired shape you want for your krokiety.
- Set aside the dough and filling mix to get the actual flavor of the croquettes.
- Whisk the eggs right before deep frying them.
- Fry the croquettes with oil under low medium to high heat.
Final Words
To wrap up the discussion, it can be said that krokiety z kapusta can turn out to be the starter or side dish of your dreams. In holidays, festivals, and gatherings, a Polish croquette like this can win the hearts of everyone. It has a scrumptious taste, which is why Krokiety recipes are very popular right now.
