Krokiety (Polish Vegetable Croquettes)

Ingredients

• 2 whole medium russet potatoes
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 8 ounces fresh cremini mushrooms
• 1 whole small yellow onion
• 1.5 cups fresh cabbage, finely shredded
• ½ teaspoon freshly ground black pepper
• 1 tablespoon fresh dill, finely chopped
• ½ cup whole wheat flour
• 2 whole large eggs
• 1 cup panko breadcrumbs
• 3 cups vegetable oil for frying
• ½ cup sour cream, for serving

Instructions

1. 1

   Start by preparing the filling. Scrub 2 medium russet potatoes under cold running water, then place them unpeeled in a large pot of cold salted water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15-18 minutes. Drain well and let cool for 2 minutes until you can handle them. Peel away the skin while still warm, then press the potatoes through a ricer or fine-mesh strainer into a bowl — this creates a smooth, lump-free texture essential for holding the filling together.

2. 2

   While the potatoes cook, prepare the vegetable filling. Slice 8 ounces of fresh cremini mushrooms into thin 1/8-inch slices. Dice 1 small yellow onion into 1/4-inch pieces. Finely shred 1.5 cups of fresh cabbage into thin ribbons using a sharp knife or mandoline.

3. 3

   Melt 2 tablespoons of unsalted butter in a 12-inch skillet over medium-high heat. Once it foams and smells nutty, add the diced onion and sauté for 2-3 minutes, stirring often, until the edges turn golden and translucent — you should hear a steady sizzle.

4. 4

   Add the sliced mushrooms to the pan and increase heat to medium-high. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown at the edges. The pan should smell deeply savory and almost nutty.

5. 5

   Add the shredded cabbage and cook for 4-5 minutes, stirring frequently, until it wilts and any excess moisture evaporates. The mixture should be damp but not wet. Season with 0.5 teaspoon of black pepper and 1 tablespoon of fresh chopped dill. Taste and adjust seasoning if needed. Transfer to a plate and let cool completely, about 10 minutes.

6. 6

   Fold the cooled mushroom-cabbage mixture into the riced potatoes using a rubber spatula, stirring gently until just combined. Do not overmix or the mixture will become gluey. Taste and add more salt or pepper if needed. The mixture should be thick enough to hold its shape — chill for 15 minutes if it feels too soft.

7. 7

   Set up your breading station: place 0.5 cup of whole wheat flour in one shallow bowl. Crack 2 large eggs into a second shallow bowl and whisk with 1 tablespoon of water until uniform. Pour 1 cup of panko breadcrumbs into a third shallow bowl.

8. 8

   Using 2 tablespoons of filling as your guide, divide the potato mixture into 12 equal portions. Working with one portion at a time, use your hands to shape it into a 3-inch-long log or oval cylinder, pressing gently so it holds together. Line the shaped croquettes on a parchment-lined plate.

9. 9

   Bread each croquette one at a time: lightly dredge it in the flour, shaking off excess, then dip into the egg wash, coating all sides, then roll in the panko breadcrumbs, pressing gently so they adhere. Lay each breaded croquette on a clean parchment-lined plate. Let the breaded croquettes rest at room temperature for 5 minutes — this helps the coating set.

10. 10

    Heat 3 cups of vegetable oil in a 4-quart heavy-bottomed pot over medium-high heat until it reaches 350°F on an instant-read thermometer, about 8-10 minutes. Test the temperature by carefully dropping a small piece of bread into the oil — it should sizzle immediately and brown in about 1 minute. Adjust the heat to maintain a steady 350°F throughout frying.

11. 11

    Working in batches of 4 croquettes, carefully place them into the hot oil using a slotted spoon or spider strainer — do not overcrowd the pot or the temperature will drop and they'll absorb oil instead of frying. Fry for 3-4 minutes until deep golden brown on all sides, gently turning halfway through using a spider strainer or slotted spoon. The outside should be crispy and the filling piping hot inside.

12. 12

    Transfer each batch of fried croquettes to a paper towel-lined plate using a slotted spoon. Let cool for 1-2 minutes so the exterior sets and becomes extra crispy — the inside stays creamy as it cools slightly.

13. 13

    Arrange the warm croquettes on a serving platter. Serve immediately with 0.5 cup of sour cream as a cool, tangy dipping sauce. In Poland, these are traditionally enjoyed as an appetizer with cold beer or vodka, or served alongside bigos (hunter's stew) or a simple green salad. They are best eaten while still warm and crispy.

Tools you’ll need

• large pot
• fine-mesh strainer or ricer
• sharp knife
• mandoline (optional)
• 12-inch skillet
• rubber spatula
• parchment paper
• 3 shallow bowls for breading
• 4-quart heavy-bottomed pot
• instant-read thermometer
• slotted spoon or spider strainer
• paper towels

More recipes like this

• 

  Creamy Butternut Squash Soup

  25 min

• 

  Roasted Scandinavian Pork Ribs

  75 min

• 

  Harajuku Crepes with Matcha & Berries

  45 min

• 

  Grilled Beef Souvlaki

  35 min