Potato Zrazy with Mushroom Filling (Zrazy)
Зразы ZrazySay it: ZRAH-zih
A Belarusian staple, potato zrazy are made from mashed potatoes wrapped around a chopped mushroom and onion filling, then shallow-fried. The result is browned and crisp outside, soft within, and savory at the center. They make a hearty meatless lunch or dinner and are usually eaten with sour cream and pickles.
Potato Zrazy with Mushroom Filling (Zrazy)
Зразы, Zrazy
Pronounced ZRAH-zih
- Serves
- 6
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Potato dough
Mushroom filling
For frying
Method
Place the peeled, quartered potatoes in a saucepan and add enough cold water to cover. Bring to a boil and simmer for 15–20 minutes, until they pierce easily. Drain thoroughly, put them back in the dry pan for a moment to steam off excess moisture, then mash until smooth. Allow the mash to cool to lukewarm.
While the potatoes cook, start the filling. Warm the 2 tablespoons of oil in a frying pan over medium heat. Cook the diced onion for 3–4 minutes, until softened and translucent. Stir in the chopped mushrooms, increase the heat, and cook for 5–7 minutes, until the mushrooms have given up their moisture and the pan is dry. Add salt, pepper, and dill if using, take off the heat, and cool.
In a small bowl, whisk the egg with the 2 tablespoons of oil and the salt. Work this mixture into the lukewarm mashed potatoes. Add the flour a little at a time, mixing until you have a soft dough that comes together without being tacky; use extra flour only if the dough is too wet.
With floured hands, divide the potato dough into 12 even pieces. Press each piece into a 4-inch (10 cm) round, put about 1 tablespoon of the mushroom filling in the middle, then bring the edges together and pinch closed. Form each into an oval patty and set aside. Continue with the rest.
Pour a generous amount of oil into a wide skillet and set over medium heat. Fry the zrazy in batches, leaving space between them, and turn once. Cook for 3–4 minutes per side, until they are crisp and richly browned. Lift out and drain on paper towels.
Bring them to the table hot, with dill, pickles, and sour cream or a dairy-free yogurt.
Regional variant: Meat zrazy (мясные зразы)
For the meat version, flatten 4 thin pork or beef escalopes until very thin and season them. Combine sautéed onion with diced ham, green peas, parsley, and a spoonful of broth thickened with flour. Spread this over the escalopes, roll them up, and fasten with toothpicks if necessary. Dust each roll with flour, then dip in beaten egg and breadcrumbs, repeating the egg and crumb coating for a thicker crust. Brown the rolls in oil on all sides, then transfer to a 400°F (200°C) oven for 20–25 minutes.
Cook's notes
- Starchy potatoes, such as Russets, give the best texture; waxy varieties can turn the dough sticky.
- Cool the mash before mixing in the egg, or the egg may cook from the residual heat.
- Keep cooking the mushrooms until their moisture is gone; a wet filling can cause the patties to burst in the pan.
Serve with
Offer them with fresh dill, quick-pickled cucumbers, and sour cream or dairy-free yogurt.
Make ahead and storage
The shaped zrazy can be kept in the refrigerator for up to 24 hours on a flour-dusted tray. To freeze, arrange them in a single layer first, then move them to a bag. Reheat cooked zrazy in a 350°F (175°C) oven until crisp.
