Crispy Cheese & Mushroom Krokiety
Polish fried potato-wrapped parcels stuffed with sautéed mushrooms and melty cheese. Crispy golden exterior, pillowy inside — ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 3 whole potatoes, medium
- 200 g mushrooms, cremini or button
- ¾ cup sharp cheddar or gruyère, shredded
- ½ whole onion, small
- 3 tbsp all-purpose flour
- 1 whole egg
- 2 cup neutral oil for frying
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 12 minutes. Drain and let cool slightly.
- 2
While potatoes cook, finely dice mushrooms and onion. Heat 1 tbsp oil in a skillet over medium.
- 3
Add onion and mushrooms to skillet. Cook, stirring, until all liquid evaporates and edges brown, about 5 minutes.
- 4
Stir in cheese and a pinch of salt and pepper. Remove from heat and cool to room temperature.
- 5
Peel warm potatoes and push through a ricer or fork into a bowl. Mix in flour, egg, salt, and pepper until a dough forms.
- 6
Divide dough into 4 portions. Flatten each between two pieces of parchment. Place 2 tbsp mushroom filling in the center.
- 7
Fold dough over filling to seal into a compact oval. Pinch edges firmly so filling doesn't leak during frying.
- 8
Heat oil in a deep skillet or pot to 350°F. Carefully slide in 2 krokiety and fry 2–3 minutes per side until deep golden brown.
- 9
Transfer to a paper-towel-lined plate. Repeat with remaining krokiety. Serve hot with sour cream if desired.
Tools you’ll need
- large pot for boiling
- 12-inch skillet
- deep skillet or Dutch oven for frying
- potato ricer or fork
- parchment paper
- instant-read thermometer
- slotted spoon
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