Air Fryer Krokiety Recipe - Polish Croquettes

This post may contain affiliate links. Read our disclosure policy

Watch the recipe

YouTube ↗

These air fryer krokiety are everything you love about the Polish classic! Featuring crispy, golden crepes wrapped around a savory mushroom and sauerkraut filling, but made with far less oil and fuss than the traditional pan-fried version!

Check out the video to follow along with all air fryer and tips to guarantee you have the best samosas ever, be sure to watch the video! I’d appreciate it if you subscribe to my YouTube channel if you’re not already and hit the bell button so you receive all of the notifications when a new video recipe premieres! I love to share the video recipes to give you a tangible view of exactly what’s going on! Let’s get cooking!

What Are Krokiety?

Krokiety (plural, the singular being krokiet) are Polish croquettes that consist of thin crepes wrapped around a savory filling, breaded, and fried until golden. The word does indeed originate from the French croquette. In addition, you would be correct to assume that the technique made its way to Poland through French culinary influence a few centuries back! However, Polish cooks made it their own by filling them with what was already in the house: sauerkraut and dried mushrooms. No fancy imports, but just fermented and preserved staples that every Polish kitchen kept stocked through winter.

Polish cuisine is one of the best traditions to dig into if you're trying to cook more intentionally. That’s because it was never built around specialty ingredients or elaborate technique. It was built around winter, preservation, and knowing exactly what was already in the house before deciding there was nothing to eat. That's the Kitchen Inventory Ledger before it had a name, and you can learn more about it in my BRAND NEW MOTIVATIONAL GUIDE to explore your potential in the kitchen the Chef’s Mindset! Open the fridge, look at your lifelines, build from there. Sauerkraut, dried mushrooms, butter, eggs for the batter aren’t ingredients that you need to hunt down, and they’re very likely to be sitting in your kitchen right now! Krokiety are a perfect entry point into Polish cooking for exactly that reason: the whole dish is just an act of combining what you already have, with a little intent.

Dietary Information for Krokiety

These Polish krokiety in the air fryer are…

• Vegetarian
• Can be made gluten-free:: I explain how to do this later on in this post!
• Contain less oil than the traditional shallow-fried version.
• High in probiotics thanks to the sauerkraut, which contributes to gut-health.

Why You’ll Love This Krokiety Recipe!

• Simple and wholesome ingredients: I love savory crepes, and I’m not sure who doesn’t! This combo of mushroom and sauerkraut works so well, and I’m sure the other variations of krokiety fillings are amazing too!
• Crispy outside: If you know me, you know I love my crispy snacks! From Paneer Pakoras to Crispy Aloo Cutlets or Homemade Mozzarella Sticks, I’ll never turn down anything with a crunch! These krokiety totally satisfy that crunchy snack craving!
• Accessible recipe: Shallow-frying can be intimidating to some folks, but air frying is much easier and uses far less oil, making it an easier process and better for your health.

Tools Needed for Krokiety

• Salt crock: I love having my salt in here to conveniently grab it as needed.
• Air fryer: It wouldn’t be an air fryer recipe without this key tool! I’m using the Cosori Turbo Blaze 6 Quart Air Fryer. If you want to get a full review on it, check out my video here.
• Measuring cups: Useful for measuring your crepe ingredients.
• Measuring spoons: Also handy for measuring your crepe ingredients.
• Blender: I’m using my Vitamix blender to lightly pulse the crepe batter.
• Ladle: I like a ladle to portion and pour my crepe batter onto the pan.
• Fish Spatula: An excellent tool to flip the crepes as they cook.
• Nonstick pan: To cook the crepes and to cook the mushroom and sauerkraut mixture.
• Spatula: Use a silicone spatula when making your mushroom and sauerkraut mixture in your nonstick pan.
• Sieve: Pour your sauerkraut into your sieve to separate it from the water.
• Mixing bowl: For the excess moisture from the sauerkraut to drain into.
• Cutting board: For dicing mushrooms, onions, and parsley.
• Chefs knife: A sharp knife is critical for safety and for achieving the best cuts!
• Ramekins: Handy to keep your prepped ingredients, but I also melted ghee in one to brush onto the breaded krokiety before air frying.
• Pastry brush: For brushing the ghee onto the krokiety.

Ingredients for Air Fryer Krokiety

Let’s see what we’ll need to make the crepe and the filling for these Polish croquettes. For all ingredients and instructions and to save the recipe for later, you can scroll down to the bottom of this post for the FULL PRINTABLE RECIPE CARD, or press the “Jump to Recipe” button! The recipe card will also allow you to scale the recipe based on how many mushrooms you’ve got so that you can make the perfect amount of crepe batter for your filling!

For the Crepes

• Flour
• Egg
• Milk
• Salt
• Sugar

For the Filling

• Mushrooms: I’m using a mix of cremini mushrooms and shiitake mushrooms.
• Onions: Sliced red onions is what I’m using. You can use any onion of your choice.
• Marjoram: How we’ll flavor our mushroom and onion filling.
• Salt: Season to taste. You can also season with black pepper, if you would like.
• Ghee: For cooking the filling and to apply over the breaded croquette when air frying. If you would like, you could make your own!
• Bread crumbs: I’m using regular breadcrumbs to bread the croquette.
• Egg: To bread the rolled up crepes.
• Crepes: From above.

How to Make Krokiety in the Air Fryer

For the Mushroom-sauerkraut Filling

Heat a pan on medium heat, once hot add the clarified butter. Add onions, a pinch of salt and cook the onions until they soften.

Add the mushrooms, another pinch of salt, marjoram and stir well. Cook until the mushrooms have reduced in volume and most of the moisture has cooked off.

In the meanwhile, drain the sauerkraut, rinse with water and squeeze out any excess moisture. Finely chop the sauerkraut and set aside for now.

Once the mushrooms are ready, add the sauerkraut and cook for a 2-3 more minutes. The final mixture should not be too moist.

Set the mixture aside to cool down for 10-15 minutes.

For the Crepes

Make the Batter

How to Make Batter by Hand

1. Measure the flour, milk, salt, sugar and eggs in a bowl and whisk until combined. Do not over-mix the batter.
2. Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.

How to Make Batter in a Blender

Add the flour, milk, salt, sugar and eggs in a blender and blend until combined. Do not over mix the batter.

Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.

Preparing the Crepes

Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl it around the pan until melted. Pour ¼ to ⅓ cup of batter into the center and tilt the pan to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.

Let the crepe set until it slides easily in the pan, then carefully flip it using a crepe turner or fish spatula. Cook briefly on the other side, then flip it back once more to ensure even cooking.

Set the crepe aside and allow for them to cool down before adding the filling for the Krokiety.

For the Krokiety

Once the crepes are cooked and cool enough to handle, spoon a portion of the cooled mushroom-sauerkraut filling along one edge of a crepe. Fold in the sides and roll it up tightly into a log, sealing the seam. Repeat with the remaining crepes and filling.

Set up a breading station with 2 shallow bowls: one with beaten egg, and one with breadcrumbs (seasoned with salt). Coat each roll in the egg, then roll in the breadcrumbs, pressing gently so they stick all over.

Preheat the air fryer at 400F. Lightly brush the breaded krokiety with melted clarified butter and place them seam-side down in the air fryer. Air fry at 400F for 10-13 minutes, turning halfway, until golden and crisp all over.