Crocus
Krokiet (plural: Krokiety , diminutive : Krokiecik ) is the name of the Polish form of the croquette .
The croquettes that are widespread in Poland can best be compared with the Dutch meat croquettes ( Vleeskroquettes ), which they also associate with the same French origin. Krokiety are used in Polish cuisine as an accompaniment to soups and mushroom dishes, traditionally especially to red barszcz . But they are also eaten as a snack. Kołaczyki , stuffed yeast cakes, play a similar role . They have little in common with potato croquettes.
Krokiety is based on thin pancakes and various savory fillings. To make a croquette, a pancake is covered with filling and folded so that it resembles a closed envelope. Then it is turned in flour and egg, breaded and fried in hot fat in a pan. Four fillings for Krokiety are particularly popular: made from sauerkraut and mushrooms, from meat with egg, from meat and sauerkraut, and from meat and mushrooms - each with spices.
literature
- Robert Strybel, Maria Strybel: Polish Heritage Cookery . Hippocrene Books, New York NY 1993, ISBN 0-7818-0069-2 .