Krokiety (Polish-style Croquettes) with Sauerkraut and Wild Mushrooms

There are two fillings to choose from - pick one!

📝 Ingredients

• 2 cups (250 g) all-purpose flour
• 1/2 teaspoon salt
• Pinch of sugar
• Pinch of baking soda
• 1 cup (250 ml) sparkling water
• 1 cup (250 ml) whole milk
• 2 eggs
• 2 tablespoons melted butter or oil, e.g. canola
• Clarified butter or oil, for frying
• 2 oz (55 g) dried wild mushrooms; the more - the better
• 1 teaspoon salt
• 1 lb (450-500 g) sauerkraut
• 1 large onion (7 oz, 200 g), white or yellow
• 2 tablespoons butter
• pinch of black pepper, ground
• 1/2 tablespoon caraway, ground; optional
• 1/2 teaspoon honey; optional
• 1 tablespoon parsley leaves, chopped
• 14 oz (400 g) sauerkraut
• 1 cup water
• 1 teaspoon honey or sugar
• 1 large onion (5.5 oz, 160 g)
• 1.3 oz (21 oz, 600 g) fresh button mushrooms
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon mild paprika powder
• Pinch of black ground pepper
• 2 eggs
• Pinch of salt
• 2 cups breadcrumbs
• Clarified butter or oil, for frying

👨‍🍳 Instructions

1. 1In a large bowl, combine the dry ingredients:...: In a large bowl, combine the dry ingredients: flour, salt and pinches of salt and baking soda. Stir to combine.
2. 2Add wet ingredients: sparkling water, milk, eggs and...: Add wet ingredients: sparkling water, milk, eggs and melted butter (or oil). Whisk together until smooth and lump-free. You can use a hand-held mixer for this task as well.
3. 3Grease a skillet (frying pan) with a drop...: Grease a skillet (frying pan) with a drop of cooking oil or clarified butter. I use a silicone brush to spread it evenly on the pan’s surface.
4. 4Fry crêpes one at a time on medium...: Fry crêpes one at a time on medium heat. The amount of batter will depend on the size of your pan:8’’ (20 cm) pan = 3 tablespoons10’’(25 cm) = ¼ cup 12’’ (30 cm) = ? cup
5. 5Add the measured amount of batter into the...: Add the measured amount of batter into the frying pan. As you add the batter, swirl the pan around. The aim is to make the crêpes as thin as possible.
6. 6Fry each crêpe until its surface is set...: Fry each crêpe until its surface is set and the edges are starting to brown a little (that only takes around 40-50 seconds). Gently flip it over on the other side for a few seconds.
7. 7When the crepes have been cooked, stack them...: When the crepes have been cooked, stack them up on a plate lined with a paper towel (a wire rack works well too).
8. 8Cover dried wild mushrooms with water. Leave them...: Cover dried wild mushrooms with water. Leave them to soak for at least an hour, and ideally overnight.
9. 9Fish the soaked mushrooms out (but keep the...: Fish the soaked mushrooms out (but keep the water!). Slice them finely and move them into a saucepan.
10. 10Cover the mushrooms with water (the same one...: Cover the mushrooms with water (the same one we used for soaking). Add a teaspoon of salt and place the saucepan on the stove.
11. 11Bring mushrooms to a boil, then reduce the...: Bring mushrooms to a boil, then reduce the heat to ‘medium’ and cover partially with a lid. Cook until they soften. The exact time will depend on their size - small pieces will cook in 25-30 minutes, larger ones up to an hour.
12. 12Once cooked, set aside to cool down a...: Once cooked, set aside to cool down a bit.
13. 13Squeeze the juices out of the sauerkraut, then...: Squeeze the juices out of the sauerkraut, then chop it roughly. Set aside.
14. 14Peel the onion, chop it finely. Set aside.
15. 15Heat up 2 tablespoons of butter in a...: Heat up 2 tablespoons of butter in a deep frying pan (or a heavy-bottomed cooking pot). Add chopped onion and fry over medium heat, until the onion starts to turn translucent.
16. 16Add in the sauerkraut and a generous amount...: Add in the sauerkraut and a generous amount of black pepper. Optionally, add half a teaspoon of ground caraway and the same amount of honey. If your sauerkraut wasn’t overly salty (to begin with), you can season it with a pinch of salt as well. Stir together and fry for a few minutes.
17. 17Add finely sliced mushrooms and stir them in.
18. 18Reduce the heat to the minimum and partially...: Reduce the heat to the minimum and partially cover with a lid. Cook for 30 minutes or so, stirring occasionally. If it starts to stick to the pan, you can add a few drops of water, white wine or stock.
19. 19If the consistency is watery by the end...: If the consistency is watery by the end of cooking, take the lid off and continue frying. A few minutes should be enough for the excess liquid to evaporate.
20. 20Add chopped parsley and stir it in.
21. 21Take the pan off the heat and leave...: Take the pan off the heat and leave it to cool completely before stuffing the croquettes.
22. 22Squeeze the juices out of the sauerkraut. Move...: Squeeze the juices out of the sauerkraut. Move it into a saucepan or a small cooking pot.
23. 23Pour water in. Add honey or sugar and...: Pour water in. Add honey or sugar and stir together.
24. 24Cover the pot with a lid and bring...: Cover the pot with a lid and bring to boil. Reduce the heat to ‘low’ and cook for 25 minutes. After that time, sauerkraut will soften a bit.
25. 25When the time is up, drain the excess...: When the time is up, drain the excess water. Set aside to cool.
26. 26As you wait, let’s prep the rest of...: As you wait, let’s prep the rest of the ingredients. Peel the onion, chop it finely. Rinse the mushrooms thoroughly and chop them finely as well.
27. 27Grab a frying pan and melt two tablespoons...: Grab a frying pan and melt two tablespoons of butter. Add the onion and fry on a medium-low until it turns translucent.
28. 28Add in the mushrooms and continue frying on...: Add in the mushrooms and continue frying on low heat for 20 minutes. After that time, the excess water from the mushrooms should evaporate completely.
29. 29Once the sauerkraut has cooled, squeeze out any...: Once the sauerkraut has cooled, squeeze out any remaining liquids. Then chop it roughly and add into the fried onion & mushroom mix. Add in salt, paprika powder and season with a generous pinch of ground black pepper.
30. 30Stir everything together and continue frying for another...: Stir everything together and continue frying for another 10 minutes.
31. 31Have a taste and season a bit more...: Have a taste and season a bit more if necessary.
32. 32Take the pan off the heat and let...: Take the pan off the heat and let it cool.
33. 33Once cooled, the filling is ready to be...: Once cooled, the filling is ready to be used.
34. 34Put about 2 tablespoons of stuffing in the...: Put about 2 tablespoons of stuffing in the centre of each crêpe and spread out, leaving the sides free.
35. 35To roll it up, fold in the two...: To roll it up, fold in the two opposite sides of the pancake (by about 0.8’’/2 cm inwards). Then, roll the whole crêpe (like you would with a swiss roll), starting with one of the unfolded parts.
36. 36Now, you have two options: breading all Krokiety...: Now, you have two options: breading all Krokiety straight away, or refrigerating them all (for up to 4-5 days) and only breading a few at the time - as many as you would like to eat. That way, they’ll always taste fresh.
37. 37In a wide bowl (or a soup plate)...: In a wide bowl (or a soup plate) beat the eggs with a pinch of salt.
38. 38Pour breadcrumbs onto another plate.
39. 39Dip the croquettes in the egg and then...: Dip the croquettes in the egg and then roll in breadcrumbs.
40. 40Heat up a generous amount of clarified butter...: Heat up a generous amount of clarified butter or oil - so that there’s at least a layer 0.1’’(2-3 mm) thick
41. 41Fry over medium heat for about 1.5 minutes...: Fry over medium heat for about 1.5 minutes on each side - be mindful there are 4 sides here. Add more butter if necessary. You can also grab the croquettes with kitchen tongs fry them briefly on the snail-shaped edges.
42. 42Serve straight away.