Vegetarian Krokiety (Polish Potato Croquettes)
Crispy golden potato and cheese croquettes stuffed with sautéed mushrooms—a beloved Polish snack that works as an appetizer or light main. Serve with sour cream for authentic flavor.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
Ingredients
- 1.5 lbs russet potatoes
- 8 oz mushrooms, chopped
- ¾ cup sharp cheddar cheese, shredded
- 2 large eggs
- ¾ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1.5 cups vegetable oil for frying
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 20 minutes. Drain and cool slightly.
- 2
Meanwhile, sauté mushrooms in a skillet over medium-high heat until golden and liquid evaporates, 6–8 minutes.
- 3
Peel warm potatoes and mash with cheese, salt, and pepper until smooth. Fold in cooked mushrooms.
- 4
Form mixture into 12 oval patties (about 2 inches long). Chill in fridge 10 minutes if sticky.
- 5
Whisk eggs in a shallow bowl. Pour flour into a second bowl and breadcrumbs into a third.
- 6
Coat each patty in flour, then egg, then breadcrumbs. Press gently so coating adheres.
- 7
Heat oil in a large skillet to 350°F (or until a breadcrumb sizzles immediately).
- 8
Fry croquettes 2–3 minutes per side until deep golden brown. Work in batches to avoid crowding.
- 9
Transfer to paper towels. Serve warm with sour cream and fresh dill.
Tools you’ll need
- large pot
- colander
- 12-inch skillet
- wooden spoon
- potato masher
- measuring cups and spoons
- three shallow bowls
- instant-read thermometer (optional)
- slotted spoon
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
