Recipe for: Grilled croquettes with sauerkraut and fresh marjoram - photo 1
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Recipe for: Grilled croquettes with sauerkraut and fresh marjoram

Christmas Appetizers Grilling Appetizers 90 min Medium 1 views ~25.72 PLN - (0)
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Description

Grilled croquettes with sauerkraut and fresh marjoram are a light, herbal variation on the classic croquettes known from Polish Christmas cuisine. Instead of traditional deep frying, the croquettes are breaded and briefly browned on the grill or grill pan, giving them a crispy crust and a lighter character. The filling combines the acidity of sauerkraut with the delicacy of cottage cheese and the freshness of apple, along with the aroma of fresh marjoram, creating a spring, summer flavor profile. They are perfect as an appetizer on the holiday table, for a summer barbecue party, or as a warm snack for dinner. Serve with sour cream or a light yogurt dip and fresh herbs for a contrast of colors and aromas.

Ingredients Used

Ingredients (15)

Servings:
4
  • Wheat flour 250 g
  • Milk 300 ml
  • Chicken egg 3 pcs (~180 g)
  • Rapeseed oil 45 g
  • Butter 30 g
  • Sauerkraut 500 g
  • Onion 1 pcs (~150 g)
  • Apple 0.8 pcs (~150 g)
  • Cottage cheese 200 g
  • Breadcrumbs 100 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Marjoram 30 g
  • ✨ Optional
  • Parsley 1 bunch (~30 g)
  • Cheese 100 g
💰 Estimated dish cost: ~25.72 PLN (6.43 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Pancakes

1

Prepare the pancake batter: sift 250 g of wheat flour into a large bowl and make a well in the center. In a separate container, whisk 120 g of eggs (2 pieces) with 300 ml of milk and 1/3 teaspoon (about 1.5 g) of salt. Pour half of the liquid mixture into the well and mix with a fork from the center, gradually incorporating the flour from the edges until a smooth, thin batter without lumps forms. Add the remaining liquid and optionally 15 g of rapeseed oil (1 tablespoon) for the elasticity of the batter. Let it rest for 15–20 minutes at room temperature — the batter will become more homogeneous.

Ingredients: Wheat flour, Milk, Salt, Rapeseed oil
Use a large metal or ceramic bowl and a whisk or fork. If the batter is too thick, add 1–2 tablespoons of milk; if too thin, add 1 tablespoon of flour. Letting the batter rest makes it easier to fry thin pancakes.
2

Fry the pancakes: heat a non-stick pan with a diameter of 24–26 cm. Lightly grease with butter (about 5 g) or use a brush with oil. Pour in a ladle of batter and spread it into a thin layer with a wrist motion. Fry for 1–1.5 minutes until the edges are slightly browned, flip and fry the other side for 20–30 seconds. You should get 8–10 thin pancakes. Stack them on a plate and cover with a clean cloth to prevent them from drying out.

Ingredients: Butter, Milk, Wheat flour
Use a pan with a diameter of 24–26 cm; if the pancakes stick, add a little fat. Tilt the pan to spread the batter thinly. The pancake is ready to be flipped when the surface stops being liquid and the edges slightly pull away.

Filling

3

Prepare the filling: finely chop 150 g of onion. In a large skillet, heat 15 g of butter (about 1/2 tablespoon) and 10 g of rapeseed oil (2/3 tablespoon). Sauté the onion for 3–4 minutes over medium heat until it becomes translucent and slightly golden. Add the drained and chopped sauerkraut (500 g) and the grated zest and flesh of 150 g of apple. Cook together for 8–10 minutes until the excess moisture evaporates and the flavors meld. Season with 2 g of black pepper and half the salt (about 2–3 g), taste, and adjust the acidity — if the cabbage is very sour, add 5–10 g of sugar or a bit of cottage cheese.

Ingredients: Onion, Sauerkraut, Apple, Black pepper, Butter, Rapeseed oil, Salt
Use a wide pan so the cabbage can steam off. If the filling is too sour, a quick brine rinse and thoroughly squeezing the cabbage will reduce the acidity. The filling should be moist but not liquid.
4

Remove the filling from the heat and let it cool for 5–10 minutes. Place the filling in a large bowl, add 200 g of cottage cheese and 30 g of chopped fresh marjoram. If you are using 100 g of cheese (optional), add it now. Mix thoroughly with a fork or silicone spatula – the filling should be compact and slightly moist, making it easy to shape the croquettes. Taste and season with salt and pepper if needed.

Ingredients: Cottage cheese, Marjoram, Cheese, Sauerkraut
Use a wooden spoon or silicone spatula. The filling should not be too wet — if it is, sauté it for another 2–3 minutes until the excess liquid evaporates.

Assembly of croquettes

5

Filling and folding: for one pancake (about 18–20 cm in diameter), place 2–3 tablespoons of filling (about 50–60 g) along one half of the pancake, leaving the edges free. Fold the sides inward and roll tightly into a croquette. Repeat until you use up the filling — you should have 8–10 croquettes. Place the croquettes on a board seam side down to prevent them from unrolling.

Ingredients: Breadcrumbs, Cottage cheese, Sauerkraut
Use a flat spoon to evenly spread the filling. Do not add too much filling — the croquette may fall apart during breading.

Breading and Grilling

6

Breading: beat the remaining 60 g of egg (1 piece) in a shallow plate. On another plate, spread 100 g of breadcrumbs. Gently coat each croquette in the egg first (briefly immersing the entire surface), then coat in breadcrumbs, pressing lightly to ensure the coating sticks. Grilling: preheat the electric grill or grill pan to medium-high heat. Brush the croquettes lightly with 45 g of rapeseed oil or lightly grease the grill. Grill the croquettes for 3–4 minutes on each side until the coating is golden and crispy. Turn gently with tongs or a spatula.

Ingredients: Breadcrumbs, Rapeseed oil
Use a flat egg plate and a deep plate for the breadcrumbs. To ensure the coating adheres well, do not leave the croquettes too long before breading. Keep medium heat on the grill — too high will burn the coating on the outside, leaving the inside cold.

Serving

7

Serve the croquettes hot, placing 2–3 pieces on a small plate. Sprinkle with finely chopped parsley (optional) and a few leaves of fresh marjoram for decoration. At the table, serve a bowl of sour cream or natural yogurt as a dip, along with slices of fresh cucumber or a salad of young leaves for a contrast in textures.

Ingredients: Parsley, Marjoram
Use a flat, light-colored plate to highlight the golden crust. The croquettes taste best right after preparation — crispy on the outside and creamy on the inside.

Alternatives and tips

8

Gluten-free version: replace wheat flour with a gluten-free pancake mix and use gluten-free breadcrumbs or ground cornflakes. Vegan version: use plant-based buttermilk instead of milk, an egg substitute for frying (e.g. a mixture of flour and water), and vegan cheese instead of cottage cheese/yellow cheese; cabbage and marjoram remain unchanged.

Ingredients: Wheat flour, Breadcrumbs, Cottage cheese
Remember that alternative versions may require different frying and seasoning times. Test a small piece before breading the entire batch.

Fun Fact

💡

Croquettes as a dish have a long tradition in Poland, and their name comes from the French 'croquette' — the grilled version is a modern twist that combines the tradition of Christmas Eve with the summer grilling style.

Best for

Wigilia letnie przyjęcie przy grillu przyjęcie rodzinne

Tips

🍽️ Serving

Serve the croquettes immediately after grilling — that's when they are the crispiest. Add a sour dip (sour cream with dill or yogurt with lemon) to the plate, along with a fresh cucumber and dill salad for a light touch. If you're adding cheese, wait a moment after grilling for it to be slightly melted.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. To reheat and regain crispiness: heat in the oven or on a grill pan for 6–8 minutes at 180°C, do not use the microwave (it softens the coating).

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