Crispy Potato & Cheese Krokiety
Polish potato-and-cheese rolls, fried until golden and crunchy. A nostalgic vegetarian comfort dish that tastes like street food but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 12g
Ingredients
- 1 lb russet potatoes
- 1 cup sharp cheddar cheese, shredded
- ¾ cup all-purpose flour, divided
- 1 large egg
- ½ cup panko breadcrumbs
- 2 cups neutral oil for frying
Instructions
- 1
Peel potatoes, cut into chunks, and boil in salted water until fork-tender, ~10 minutes. Drain and mash with salt and pepper until smooth.
- 2
Fold shredded cheese into warm mashed potatoes. Cool for 2 minutes until handleable.
- 3
Set up three shallow bowls: flour in one, beaten egg in the second, panko in the third. Shape potato mixture into 8 logs, each 3 inches long.
- 4
Coat each log in flour, then egg, then panko, pressing gently so crumbs stick. Place on a plate.
- 5
Heat oil in a large skillet over medium-high until a breadcrumb sizzles immediately when dropped in. Fry logs 2–3 minutes per side until deep golden brown.
- 6
Transfer to a paper-towel-lined plate. Serve hot with sour cream or mustard for dipping.
Tools you’ll need
- large pot
- colander
- potato masher
- three shallow bowls
- large skillet
- instant-read or candy thermometer (optional)
- slotted spoon or spider strainer
- paper towels
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