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    Polish Croquette Krokiety Recipe

    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.


    • 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



    1. In a bowl, mix flour, milk, eggs, and a pinch of salt until smooth.
    2. Add melted butter and mix again.
    3. Heat a non-stick skillet over medium heat. Pour a small ladle of batter into the skillet, swirling to cover the bottom thinly.
    4. Cook until edges start to lift, then flip and cook for another 30 seconds. Repeat until all batter is used.


    1. In a pan, heat vegetable oil and sauté the chopped onion until golden.
    2. Add the cooked meat to the pan and season with salt and pepper. Cook for a few minutes, then let it cool slightly.


    1. Place a spoonful of filling on each crepe and roll up tightly, folding in the sides.
    2. In a bowl, beat the remaining eggs. Place breadcrumbs in another bowl.
    3. Optionally: Dip each rolled crepe in the beaten eggs, then coat with breadcrumbs.


    1. Heat oil in a large skillet over medium heat.
    2. Fry the krokiety until golden brown on all sides.
    3. Remove and drain on paper towels. Serve hot.

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