Directions

• Gather the needed equipment: a knife, a cutting board, a strainer, a frying pan (preferably two: one nonstick for the wraps and one stainless steel for the frying), four bowls, and a whisk
• Prepare the sauerkraut – Place a strainer on a bowl and dump the contents of the sauerkraut container into it. If the strainer sits low in the bowl and the sauerkraut is still submerged in its water, place a cup in the bowl under the strainer to raise it out of the water. Press the sauerkraut into the strainer to remove excess water.
• Sauté the filling – Preheat a pan on medium heat with 1 tbsp oil. Place diced onion in the pan and sauté until it starts to soften, about 5 minutes. Once the onion is softened but not fully browned, add another 1 tbsp oil and the mushrooms. Sauté until they start to brown, about 5-7 minutes. In the meantime, squeeze the remaining excess water out of the sauerkraut and place the sauerkraut on a cutting board. Roughly chop it and place in the pan once the mushrooms are a little brown. Add half of the chopped dill to the pan. Season with salt and pepper to taste – I like to add about a teaspoon each of both salt and pepper. Cook for 2 minutes, mixing often to integrate the flavors. Place the contents of the pan in a bowl to cool.
• Prepare the wraps – Put flour, milk, one egg, and melted butter in a bowl. Whisk until smooth. We want the batter on the runnier side – thinner than a smoothie but thicker than milk. You may need to add milk or flour as needed to achieve this consistency. Heat a pan on medium-high and wipe it around with fat – I like to use lard for the wraps. Pour about a quarter cup of batter into the pan and swirl it around. The goal is to have a thin layer of batter spread evenly around the pan – use more or less batter depending on the size of your pan. Wobble and move the pan around as you pour the batter in to help it spread more evenly. Since it’s so thin, the batter cooks relatively quickly. We want a slight golden color on the wrap – large bubbles will start to form on the underside when its starting to get color. When ready, flip the wrap. This can be done using the pan or by grabbing the wrap with tongs, spatulas, a fork, chopsticks, etc. Cook on the other side and place on a cutting board when done. Wipe the pan with fat and continue the process until you use all the batter. Don’t forget to add some fat to the pan before pouring batter in. Stack the wraps on top of each other to retain their flexibility. I typically get 5 wraps with this recipe.
• Roll the krokiety – Scoop 2 tablespoons of filling onto the bottom half of the wrap. Spread the filling horizontally, as in the picture below : (picture attached). Take the left side of the wrap into your left hand, right in right hand, and fold them in towards each other, as much as the filling will allow. Now pick up the bottom of the wrap and pull the wrap over the filling, keeping the left and right sides folded in. From here, roll up to enclose the filling in the wrap. Place aside and repeat with the remaining wraps.
• Bread and fry the krokiety – Preheat a pan on medium high with 2 tbsp frying fat. Crack an egg into a bowl and whisk. Place breadcrumbs in a bowl or plate wider than your krokiety. One by one, bathe the krokiety in the egg and then transfer to breadcrumb bowl to fully coat in breadcrumbs. Gently roll it around or use a spoon to cover it – be careful so the krokiet doesn’t unravel and fall apart. Slightly flatten the krokiet with your hands and place aside. Repeat with remaining krokiety. Place your krokiety in the pan – we can fry in a few batches, so no need to overcrowd the pan. Fry until deeply brown, 2-3 minutes, and flip. Add oil as needed, checking if the pan is getting dry. Once second side is deeply brown, remove and let rest on plate. Garnish with dill and they are ready to enjoy. Smacznego!