Authentic Polish croquette recipe for delicious Krokiety: crispy, savory crepes filled with meat and onions, perfect for a hearty meal or snack.
Krokiety, or Polish croquettes, have a rich history in Poland, deeply embedded in the country’s culinary traditions. Originating as a practical way to use leftover meat, these savory crepes became a beloved dish due to their versatility and satisfying taste. Traditionally served during festive occasions and family gatherings, krokiety are often accompanied by a bowl of hot barszcz (beet soup), making for a classic Polish comfort food pairing. Over the years, the recipe has evolved, incorporating various fillings and becoming a staple in Polish cuisine, cherished for its comforting flavors and nostalgic value.
Ingredients
- 1 cup flour
- 2 cups milk
- 3 eggs
- Pinch of salt
- 2 tablespoons butter, melted
- 1 pound cooked meat (chicken, pork, or beef), finely chopped
- 1 onion, finely chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 cup breadcrumbs
- Oil for frying
Instructions
Crepes:
- In a bowl, mix flour, milk, eggs, and a pinch of salt until smooth.
- Add melted butter and mix again.
- Heat a non-stick skillet over medium heat. Pour a small ladle of batter into the skillet, swirling to cover the bottom thinly.
- Cook until edges start to lift, then flip and cook for another 30 seconds. Repeat until all batter is used.
Filling:
- In a pan, heat vegetable oil and sauté the chopped onion until golden.
- Add the cooked meat to the pan and season with salt and pepper. Cook for a few minutes, then let it cool slightly.
Assembling:
- Place a spoonful of filling on each crepe and roll up tightly, folding in the sides.
- In a bowl, beat the remaining eggs. Place breadcrumbs in another bowl.
- Optionally: Dip each rolled crepe in the beaten eggs, then coat with breadcrumbs.
Frying:
- Heat oil in a large skillet over medium heat.
- Fry the krokiety until golden brown on all sides.
- Remove and drain on paper towels. Serve hot.