Crispy Potato Krokiety with Sour Cream
Polish fried crepe rolls stuffed with seasoned mashed potato—golden, crispy outside, creamy inside. Serve with a dollop of sour cream for the classic combination.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 12 oz russet potatoes, peeled and diced small
- ¾ cup all-purpose flour
- ½ cup whole milk
- 2 whole eggs
- ½ cup sour cream
- 1 cup neutral oil for frying
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 8 minutes. Drain well and return to pot.
- 2
Mash potatoes with butter and a pinch of salt and pepper until smooth. Set aside to cool slightly.
- 3
Whisk flour, milk, eggs, and a pinch of salt into a thin batter—like crêpe batter, no lumps.
- 4
Heat 1 tbsp oil in a 10-inch skillet over medium-high. Pour 2 tbsp batter, tilt to coat thinly, cook until light gold, ~60 seconds per side. Stack finished crêpes.
- 5
Spread 1 tbsp warm mashed potato on the center third of each crêpe. Fold in sides, then roll tightly into a cylinder.
- 6
Heat remaining oil in the same skillet to 350°F. Fry krokiety in batches, seam-side down first, until deep golden, ~90 seconds per side. Drain on paper towels.
- 7
Serve hot with a dollop of sour cream on the side.
Tools you’ll need
- medium pot
- 10-inch nonstick skillet
- whisk
- spatula
- paper towels
- instant-read thermometer (optional)
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