Soy-Free Polish Krokiety (Croquettes)
Discover the rich and satisfying flavors of Soy-Free Polish Krokiety (Croquettes), a homemade twist on a traditional Polish comfort food. These golden-brown crepes, filled with a savory combination of sautéed cabbage, earthy mushrooms, and aromatic onions and garlic, are the perfect addition to any meal. The crepes are made from scratch with a soft, pillowy texture, then rolled and coated in crunchy breadcrumbs before being pan-fried to crispy perfection. Optional parmesan cheese adds an irresistible hint of umami, while the absence of soy ensures that this recipe suits a variety of dietary preferences. Ready in just 90 minutes and ideal for serving 6, these krokiety are best enjoyed fresh off the skillet, paired with a dollop of tangy sour cream or a refreshing side salad. Whether you're exploring Eastern European cuisine or craving the ultimate comfort food, this soy-free version of a classic Polish dish is a must-try.
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Ingredients
- 250 grams All-purpose flour
- 500 milliliters Milk
- 2 pieces Large eggs
- 1 teaspoon Salt
- 3 tablespoons Butter, melted
- 300 grams Cabbage, shredded
- 250 grams Mushrooms, finely chopped
- 1 medium Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 0.5 teaspoon Black pepper
- 150 grams Breadcrumbs
- 50 grams Parmesan cheese, grated (optional)
- 4 tablespoons Vegetable oil
Directions
Step 1
In a large bowl, combine flour, milk, eggs, and salt. Whisk until smooth to form a thin crepe batter. Let it rest for 15 minutes.
Step 2
In a large skillet, heat 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, sauté until onions are translucent.
Step 3
Add mushrooms and cabbage to the skillet, cook until the mixture is soft and most of the moisture has evaporated. Season with salt and pepper. Set the filling aside to cool.
Step 4
Heat a non-stick frying pan over medium heat. Add a small amount of melted butter, then pour a small ladleful of batter into the pan, tilting to coat the surface evenly.
Step 5
Cook the crepe until the edges start to lift and the surface is dry, about 1-2 minutes per side. Transfer to a plate and repeat with the remaining batter.
Step 6
Place a crepe on a flat surface, spoon about 2 tablespoons of filling onto the center of the crepe. Add a sprinkle of parmesan cheese if desired.
Step 7
Fold the sides in and then roll the crepe tightly to form a cylinder. Repeat with all crepes.
Step 8
Heat the vegetable oil in a large frying pan over medium heat.
Step 9
Dip each filled crepe roll in breadcrumbs, ensuring they are well-coated.
Step 10
Fry the krokiety in batches until golden brown and crispy on all sides, about 4-5 minutes.
Step 11
Serve hot, perhaps accompanied by a side of sour cream or a light salad.
Nutrition Facts
| Serving size | (1837.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3056.5 |
| Total Fat 133.6g | 0% |
| Saturated Fat 50.1g | 0% |
| Polyunsaturated Fat 34.0g | |
| Cholesterol 551.4mg | 0% |
| Sodium 5951.2mg | 0% |
| Total Carbohydrate 376.4g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 55.9g | |
| Protein 109.0g | 0% |
| Vitamin D 345.4IU | 0% |
| Calcium 1551.2mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 2836.5mg | 0% |
Source of Calories