Nut-Free Polish Krokiety (Croquettes)

Delight in the comforting flavors of traditional Polish cuisine with this nut-free twist on Polish Krokiety (Croquettes). These crispy, golden crepes are filled with a savory mix of sautéed button mushrooms, tangy sauerkraut, and onions, creating a perfect balance of earthy and zesty flavors. The tender crepe exterior is coated in golden breadcrumbs and pan-fried to perfection, giving each bite a satisfying crunch. Ideal as a hearty main dish or a delectable side, these krokiety are simple to prepare and pair beautifully with sour cream or your favorite dipping sauce. Perfect for those with nut allergies, this recipe is an irresistible and inclusive take on a beloved Polish classic.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 200 grams all-purpose flour
• 500 ml milk
• 3 eggs
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 large onion
• 250 grams button mushrooms
• 300 grams sauerkraut
• 0.5 teaspoon black pepper
• 150 grams breadcrumbs
• 2 tablespoons butter

Directions

Step 1

In a large bowl, whisk together 200 grams of flour, 500 ml of milk, 2 eggs, and 1 teaspoon of salt until smooth. The batter should be runny and without lumps. Let it rest for about 15 minutes.

Step 2

Heat a non-stick skillet over medium heat. Lightly oil the pan, then pour a ladleful of batter, swirling to cover the surface evenly for a thin crepe. Cook until the bottom is slightly golden, then flip and cook the other side. Repeat with the remaining batter, stacking crepes on a plate.

Step 3

Meanwhile, prepare the filling. Finely chop 1 large onion and 250 grams of button mushrooms.

Step 4

In a skillet, heat 1 tablespoon of vegetable oil and add the chopped onion. Sauté until transparent, then add the chopped mushrooms. Cook until the mushrooms are soft and any liquid has evaporated.

Step 5

Add 300 grams of sauerkraut to the mixture, and cook for another 5 minutes, stirring frequently. Season with 0.5 teaspoon of black pepper and salt to taste. Remove from heat and let it cool slightly.

Step 6

To assemble the krokiety, place 2 tablespoons of the mushroom and cabbage filling onto one edge of each crepe. Fold in the sides and roll up tightly to enclose the filling.

Step 7

In a shallow dish, beat the remaining egg. Place 150 grams of breadcrumbs in another shallow dish.

Step 8

Dip each krokiet in the beaten egg, then roll in breadcrumbs to coat thoroughly.

Step 9

In a large skillet, heat 2 tablespoons of butter over medium-high heat. Fry the croquettes in batches until golden and crispy on all sides, turning carefully.

Step 10

Serve the krokiety hot as a main dish or a side, with sour cream or your favorite dipping sauce.

Nutrition Facts

Serving size	(1842.8g)

Amount per serving	% Daily Value*
Calories	2609.9

Total Fat 106.2g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 27.6g
Cholesterol 682.2mg	0%
Sodium 7336.1mg	0%
Total Carbohydrate 338.2g	0%
Dietary Fiber 24.8g	0%
Total Sugars 56.7g
Protein 91.7g	0%

Vitamin D 366.4IU	0%
Calcium 982.8mg	0%
Iron 25.0mg	0%
Potassium 2870.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 13.7%

Carbs: 50.6%