Galganov's Recipe for Polish Croquettes

To make this Polish Croquettes recipe you will need:
  • a mixing bowl large enough to contain all ingredients
  • a dish (for the beaten egg) - large enough to bathe the croquettes in the egg
  • a dish (for the bread crumbs)
  • a shredder
  • a fry pan
  • a pan + spatula
  • a plate or board on which to put rolled croquettes

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The required ingredients for this Polish Croquettes recipe are:

  • about 1 qt (1 l) of sauerkraut and 1 lb (.45 kg) of mushroom
  • 1 medium carrot/qt (l) of sauerkraut (if the sauerkraut does not have carrot in it
  • about 6 crepe recipes per qt (l) of sauerkraut (ie, 2 C milk + 6 eggs)
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 egg - beaten (you may have to use a second to complete the recipe)
  • bread crumbs
  • oil for frying (we like sunflower)

Polish CroquettesMethod:

  1. prepare crepes as per recipe directions and set aside for later use (starting with 3 eggs per 1/2 quart [liter] of sauerkraut).
  2. Wash sauerkraut (if appropriate), drain well and grate in one carrot (if your sauerkraut does not have carrot in it).
  3. Grate mushrooms into a frying pan and fry mushrooms in a little oil only until they soften.
  4. Combine mushrooms into sauerkraut, add salt and pepper and mixing well.
  5. Taste filling and adjust salt and pepper to taste.
  6. Roll sauerkraut-mushroom mixture into a crepe as shown.
  7. Bathe finsihed roll in beaten egg.
  8. Roll egg-bathed roll in breadcrumbs and set aside.
  9. When frying, fry at moderatly low heat to allow filling to heat before bread crumbs burn.

Notes: Polish croquettes should be frozen unfried if reserving them for later use. To use frozen croquettes, let them defrost fully before frying.

We like to fry these in a little oil since butter burns too quickly - not allowing the filling to heat properly.

The Background Story
Polish Croquettes

Polish Croquettes

Why do we call it a "Polish Croquette"? Well, one would think a croquette is a croquette is a croquette ... but, in fact, they are not all the same. The Polish croquette (also written as "krokiety" and "krokiet") is distinct.  It uses a crepe (or "French pancake") for the form. Where most croquettes are, in fact, some form of potato and shaped like a cylinder, in the Polish permutation of the croquette, the filling (meat, cabbage, mushrooms and/or sauerkraut) are wrapped in a crepe, breaded and then pan fried.

Croquettes may even be spelled differently from one culture to another.

This particular variant is a delightful vegetarian (but not vegan) snack - generally served with a cup of hot borscht.

We reduced the oil used in this recipe ... and the salt a little too.  This is a real slice of Polish gastronomic life!