Welcome to the world of Eastern European comfort food! Today, we're making Zrazy (pronounced zrah-zy), delightful potato patties with a savory surprise inside. This beloved dish is a clever and delicious way to use up leftover mashed potatoes, transforming them into golden, crispy cakes with a tender, flavorful mushroom and onion filling. Whether you're a seasoned cook or new to the kitchen, this recipe is simple, satisfying, and sure to become a family favorite. Let's get cooking!
Potato Zrazy with Mushrooms
Ingredients for the Potato Dough
- 5-7 medium potatoes
- 1 egg
- A pinch of salt, ground black pepper – to taste
- 4 tablespoons of flour + more for dusting
Ingredients for the Filling
- 150 g fresh champignons (button mushrooms)
- 1 small onion
- Salt, pepper
- Sunflower oil for frying
How to Make Potato Zrazy with Mushrooms
If you don’t have leftover mashed potatoes but still want to make zrazy, you can simply boil a few potatoes specifically for this recipe. Zrazy (potato patties stuffed with a savory filling) can be made with a wide variety of fillings: with meat, with egg and pickles, with cabbage, but today we suggest you try potato zrazy with champignons.
Wash, peel, and boil the potatoes in salted water until soft; then drain the water and mash the potatoes as you would for mashed potatoes. If you already have mashed potatoes, you can skip these steps.
Adding egg, flour, salt, and pepper to the mashed potatoes and mixing thoroughly
Add the egg and flour to the mashed potatoes, season with salt and pepper, and mix thoroughly. The potato dough for the zrazy is ready, now let’s prepare the filling. Peel and finely chop the onion, and start frying it in a preheated pan with sunflower oil. Fry over medium heat, stirring occasionally with a spoon.
Frying onions and mushrooms
Clean the champignons, wash them, pat them dry, slice them, and add them to the onion. Season with salt and pepper and continue to fry together until lightly golden. Transfer the finished filling to a plate, trying to leave the oil in the pan.
Roll the potato dough into a log and cut it into equal pieces
It’s time to shape the zrazy! Form the potato mixture into a log and coat it in flour on all sides. On a floured board, slice the log into rounds about 1.5 cm thick.
After forming patties from the potato, place the mushrooms on them
Flatten the rounds into patties and place a small amount of the mushroom filling in the center of each. Make sure the filling doesn’t touch the edges of the patties, as the greasy edges will be difficult to seal.
Place the sealed potato zrazy onto a pan with heated oil
Seal the zrazy like dumplings, flatten them slightly, and coat them well in flour. Heat the sunflower oil and place the zrazy in the hot pan.
Frying the potato zrazy with mushrooms until golden brown on both sides
Fry over medium-high heat for 2-3 minutes, until a golden crust forms, then flip them with a fork and fry for another couple of minutes on the other side.
Placing the cooked potato zrazy with mushrooms on a plate
Remove the cooked zrazy with a spatula and place them on a serving dish.
Serve the potato zrazy with mushrooms hot, drizzled with smetanka (a dollop of sour cream).
The potato zrazy with mushrooms are ready
And there you have it – perfectly golden and delicious Potato Zrazy with Mushrooms! These savory patties are best served hot, traditionally with a generous dollop of smetana (sour cream) or a sprinkle of fresh dill. They make a wonderful main course for a cozy dinner or a hearty lunch. Don't be afraid to experiment with other fillings like seasoned ground meat, cabbage, or cheese. We hope you enjoy this taste of classic comfort food. Bon appétit!
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