Gluten-Free Polish Krokiety (Croquettes)
Discover the perfect gluten-free twist on a classic Polish comfort food with this Gluten-Free Polish Krokiety (Croquettes) recipe! These golden, crispy crepes are crafted from a delicate batter of rice flour and potato starch, then filled with a savory mixture of sautéed mushrooms, cabbage, and onions, seasoned to perfection with garlic and black pepper. Rolled, breaded in gluten-free breadcrumbs, and fried to crunchy perfection, these krokiety are a delightful blend of textures and rich flavors. Ideal for pairing with a steaming bowl of borscht or a dollop of sour cream, they make a hearty, satisfying meal or snack. Whether you're exploring Polish cuisine or searching for unique gluten-free recipes, these krokiety are guaranteed to impress!
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Ingredients
- 1 cup Rice flour
- 0.5 cup Potato starch
- 1.5 cups Milk
- 2 large Eggs
- 0.5 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Butter
- 1 medium Onion
- 8 ounces Mushrooms
- 2 cups Cabbage
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 1 cup Gluten-free breadcrumbs
- 0 for frying Sunflower oil
Directions
Step 1
Prepare the pancake batter by whisking together rice flour, potato starch, milk, eggs, and salt until smooth. Let it rest for 10 minutes.
Step 2
Meanwhile, prepare the filling. Finely chop the onion and mushrooms, and shred the cabbage.
Step 3
Heat butter in a large pan over medium heat. Add chopped onion and sauté until translucent.
Step 4
Add mushrooms and cabbage to the pan and cook until the cabbage is soft, about 10 minutes.
Step 5
Season the filling with garlic powder, salt, and ground black pepper. Stir well and set aside to cool slightly.
Step 6
Heat a non-stick skillet over medium heat and lightly grease with cooking oil.
Step 7
Pour a ladle of pancake batter into the skillet and swirl to form a thin crepe. Cook for about 1-2 minutes on each side until lightly golden. Repeat with the remaining batter.
Step 8
Place a portion of the filling in the center of each pancake, fold the sides over the filling, and roll it up to form a neat log.
Step 9
Dip each rolled crepe into gluten-free breadcrumbs, ensuring even coating.
Step 10
Heat sunflower oil in a skillet over medium-high heat. Fry each krokiet until crispy and golden brown on all sides, approximately 3-4 minutes per side.
Step 11
Serve the gluten-free krokiety warm, ideally accompanied by a bowl of borscht or sour cream for dipping.
Nutrition Facts
| Serving size | (1707.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3852.0 |
| Total Fat 192.0g | 0% |
| Saturated Fat 36.6g | 0% |
| Polyunsaturated Fat 70.5g | |
| Cholesterol 470.7mg | 0% |
| Sodium 3814.2mg | 0% |
| Total Carbohydrate 462.8g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 44.7g | |
| Protein 66.1g | 0% |
| Vitamin D 247.5IU | 0% |
| Calcium 832.5mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 2601.0mg | 0% |
Source of Calories