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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
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.
Drain the filling well
Make sure the mushroom-sauerkraut filling is well-drained and fully cooled before rolling. Any extra moisture will steam the coating and keep the krokiety from crisping up.
For the Crepes
Make the Batter
How to Make Batter by Hand
- Measure the flour, milk, salt, sugar and eggs in a bowl and whisk until combined. Do not over-mix the batter.
- 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.
Roll tight, don’t overfill
Use just a couple of tablespoons of filling per crepe and roll them nice and tight, tucking in the sides as you go. Overstuffed rolls tend to split open in the air fryer.
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.
Using panko?
If you swap in panko instead of regular breadcrumbs, chill the breaded krokiety in the fridge for 15–20 minutes before air frying. The lighter panko coating sets as it chills, so it crisps up evenly instead of sliding off.
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.
Make ahead & freeze
You can bread the krokiety ahead and keep them in the fridge for up to a day, or freeze them on a tray and transfer to a bag. Air fry straight from chilled or frozen — just add a couple of extra minutes.
Serve warm.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Adapted from CookINPolish
See how to make traditional Polish croquettes, known as krokiety, in the air fryer! This air fryer krokiety recipe features crepes, mushrooms, and sauerkraut with less oil than the traditional recipe.
Air fryer
5.0 · 1 rating
30 min
Prep
40 min
Cook
15 min
Rest
1 hr 25 min
Total
6
pieces
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the mushroom-sauerkraut filling
For the crepe batter
For breading
- eggs(beaten)
- (100 g) breadcrumbs (or up to ⅔ cups)breadcrumbs (or up to ⅔ cups (160 ml))
- clarified butter(for brushing)
Instructions
For the mushroom-sauerkraut filling
- 1
Heat a pan on medium heat, once hot add the clarified butter.
Heat a pan on medium heat, once hot add the clarified butter.
- 2
Add onions, a pinch of salt and cook the onions until they soften.
Add onions, a pinch of salt and cook the onions until they soften.
- 3
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.
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.
- 4
In the meanwhile, drain the sauerkraut, rinse with water and squeeze out any excess moisture. Finely chop the sauerkraut and set aside for now.
In the meanwhile, drain the sauerkraut, rinse with water and squeeze out any excess moisture. Finely chop the sauerkraut and set aside for now.
- 5
Once the mushrooms are ready, add the sauerkraut and cook for 2-3 more minutes. The final mixture should not be too moist.
Once the mushrooms are ready, add the sauerkraut and cook for 2-3 more minutes. The final mixture should not be too moist.
- 6
Set the mixture aside to cool down for 10-15 minutes.
Set the mixture aside to cool down for 10-15 minutes.
For the crepe batter
- 1
Measure the flour, milk, salt, sugar and eggs in a blender and blend until combined. Do not over-mix the batter.
Measure the flour, milk, salt, sugar and eggs in a blender and blend until combined. Do not over-mix the batter.
- 2
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
Preparing the crepe
- 1
Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl it around the pan until melted.
Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl it around the pan until melted.
- 2
Pour ¼–⅓ cup of batter into the center of the pan, then tilt and swirl to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
Pour ¼–⅓ cup of batter into the center of the pan, then tilt and swirl to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
- 3
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.
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.
- 4
Set the cooked crepes aside to cool before filling.
Set the cooked crepes aside to cool before filling.
Preparing the krokiety
- 1
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.
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.
- 2
Set up a breading station with two 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.
Set up a breading station with two 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.
- 3
Preheat the air fryer to 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. Serve warm.
Preheat the air fryer to 400°F (204°C). Lightly brush the breaded krokiety with melted clarified butter and place them seam-side down in the air fryer. Air fry at 400°F (204°C) for 10-13 minutes, turning halfway, until golden and crisp all over. Serve warm.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Variations of Krokiety
There are quite a few variations of this Polish recipe! I’ve shown the classic variation, and this one is the classic and most popular version that is traditionally served for Christmas Eve (referred to as Wigilia in Polish). Try out the different options based on your mood!
- Mushroom and cheese: These hearty mushrooms meet delicious molten cheese! Think of Mushrooms on Toast in this crispy roll!
- Meaty: Typically ground beef or pork that is seasoned and cooked, making this wholesome.
- With veggies: For a veggie boost, this filling contains carrots, peas, and corn for a sweeter experience.
- Potato and onion: You can’t go wrong with mashed potatoes with caramelized onions! I know I’d love this variation!
What to Serve It With
This dish is typically served with a red borscht (barszcz czerwony), which is a beet soup, or a beet salad! I’m not the biggest beet eater, but I am curious about the soup. With that being said, they can certainly be enjoyed on their own I suggest some sour cream for dipping, or perhaps a cucumber salad, such as my Gurkensalat, German Cucumber Salad! However, I found that these were lacking a little bit of heat, and I love some added heat to my food! I served this with some sriracha sauce, is that weird? Regardless, if you want to do that, then go ahead!
Tips for the Crispiest Air Fryer Krokiety
- Drain the filling well: Cook off the mushroom moisture and squeeze the rinsed sauerkraut dry. Remember, a dry filling is the number one key to a crispy shell.
- Preheat the air fryer: Starting the krokiety in a hot 400F basket sets the crust right away instead of drying them out slowly.
- Brush with clarified butter: A light brush of melted clarified butter instead of a heavy one turns the crumbs deep golden and crisp.
- Season the breadcrumbs: A pinch of salt mixed into the breadcrumbs seasons the crust as it cooks.
- Give them space: Don’t crowd the basket, and turn the krokiety halfway through so every side crisps evenly.
- Chill panko-breaded rolls: If you swap in panko, chill the breaded krokiety for 15–20 minutes so the lighter coating sets and stays put.
- Roll tight, seam-side down: A snug roll placed seam-side down won’t unravel or leak in the air fryer.
Troubleshooting Common Mistakes When Making Krokiety!
- Your crepe batter is too thick: Blend in a splash more milk until the batter is thin enough to swirl into a thin, even layer. A thick batter makes heavy crepes that crack when you roll them.
- The crepe tears when rolling: The crepe was probably too thin, overcooked, or still warm. Cook each one just until set and lightly golden, then let them cool before filling so they stay pliable instead of brittle.
- Your mushroom mixture is too moist: Keep cooking the mixture down until most of the moisture has evaporated, and make sure the sauerkraut is rinsed and well-squeezed. A wet filling steams the coating and stops it crisping.
- The filling spills out when air frying: You likely overfilled or left the seam open. Use just a couple of tablespoons of filling per crepe, tuck in the sides, roll it tight, and place them seam-side down in the basket.
- The breading doesn’t stick to the crepes: Coat each roll fully in egg before the breadcrumbs and press the crumbs on gently. If you’re using panko, chill the breaded rolls for 15–20 minutes so the coating sets and holds.
Frequently Asked Questions
Can I make this ahead of time?▼
While they will be the most delicious freshly prepared from the air fryer, yes, you certainly can make them in advance! I’ll explain how to store and reheat them later on in this post!
Can I Make This Gluten-Free?▼
That is totally possible! Simply ensure that you’re using gluten-free flour instead of regular flour and you’re good to go! I recommend you use the Bob’s Red Mill 1 to 1 Baking Flour. When I’ve made gluten-free dishes before, this has given me the best results because I haven’t had to adjust any of my other ingredient quantities!
Can I Use Panko Breadcrumbs Instead of Regular Breadcrumbs?▼
You can substitute with Panko Breadcrumbs. Just ensure to chill the breaded Krokiety if using Panko since they are much chunkier and to avoid the breadcrumbs from falling off while cooking, chilling will ensure the breading stays intact.
How Do I Roll The Croquettes?▼
It’s easier than it looks! Once your crepes have cooled enough to handle, spoon a portion of the cooled mushroom-sauerkraut filling along one edge of the crepe. Fold in the sides, then roll it up tightly into a log, sealing the seam as you go — just like a little spring roll or burrito. Repeat with the rest of the crepes and filling, and they’re ready to bread and air fry!
Storing Krokiety
Store your leftover krokiety in an airtight container in the refrigerator. Keep it for no longer than 3 to 4 days in the fridge. If you can’t eat it within this time, then you can definitely freeze them! I would suggest keeping them in the freezer for no longer than 3 to 4 months to prevent freezer burn. Allow the krokiety to thaw overnight before reheating, as you will risk the inside staying frozen while the outside breading would overcook and not be a light, golden brown color with the perfect crunchy texture.
How to Reheat Krokiety
You can reheat your krokiety using the Reheat setting on your air fryer. First preheat the air fryer at 350F, then select the Reheat option at 350 F. It will take about 6 to 8 minutes. Alternatively, you can first microwave the krokiety for 30 seconds, then reheat at 350F for about 5 minutes.
Other International Holiday Delights
- Gluten-Free Strukli Recipe: Croatian Cheese Pastry
- Handheld Canadian Tourtiere
- No-Fail Roast Chicken
- French Onion Soup
- Indian-Style Chicken Bolognese Pasta
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
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