Krokiety z Kapustą
Irresistible Polish croquettes: thin golden crêpes rolled around a savoury filling of braised sauerkraut and wild forest mushrooms, breaded in crispy breadcrumbs, and fried golden brown to accompany hot borscht.
Ingredients
- • 8 thin homemade Polish crêpes (naleśniki)
- • 500g sauerkraut (kapusta kiszona), rinsed and finely chopped
- • 40g dried wild forest mushrooms (borowiki/podgrzybki), rehydrated and minced
- • 1 large onion, finely diced
- • 30g butter for sautéing
- • 2 large eggs, beaten
- • 150g fine breadcrumbs for coating
- • Sunflower oil or clarified butter for frying
- • Sea salt and freshly ground black pepper
Preparation Steps
Simmer the rinsed sauerkraut in a saucepan with a little water for 25 minutes until tender; drain well. In a skillet, sauté the diced onion in butter until golden. Add the minced rehydrated mushrooms and cooked sauerkraut, frying together for 8 minutes. Season with salt and pepper and let cool.
Lay a crêpe flat on a clean board. Place two generous tablespoons of the sauerkraut-mushroom filling across the bottom third. Fold in the sides snugly, then roll up tightly from the bottom into a neat, firm parcel.
Dip each rolled croquette into the beaten eggs, then roll thoroughly in fine breadcrumbs until evenly coated on all sides.
Heat oil in a wide frying pan over medium heat. Fry the croquettes for 3 to 4 minutes per side until deeply golden and shatteringly crisp. Drain on paper towels and serve piping hot alongside clear beetroot barszcz.