👨‍🍳 Instructions

1. 1

   Boil the peeled potatoes in salted water until tender. Drain well.

2. 2

   Mash the drained potatoes with 80g of butter and the milk. Stir to combine. Season with nutmeg, salt, and pepper.

   💡 Tip: Ensure the potatoes are well-drained to avoid a gummy texture.
3. 3

   Prepare the filling: Melt the remaining 80g of butter in a pan. Add the finely chopped onions and mushrooms. Season with salt and simmer over low heat for 10 minutes, until the mixture is dark brown and dry, stirring occasionally.

   💡 Tip: Stirring frequently helps to achieve a deep, rich flavor.
4. 4

   In a bowl, combine the mashed potatoes, 2 whole eggs, beaten egg yolks, and flour. Season with pepper. Mix until a cohesive dough forms.

5. 5

   Form the potato mixture into balls of equal size, about the size of a small egg. Flatten each ball into a palm-sized disc.

   💡 Tip: Lightly flour your hands to prevent sticking.
6. 6

   Place a portion of the mushroom filling onto the center of each potato disc. Fold the edges of the potato dough over the filling to enclose it completely, forming a well-sealed patty.

   💡 Tip: Ensure the filling is completely enclosed to prevent it from leaking out during frying.
7. 7

   Heat the olive oil in a large skillet over medium heat. Fry 3-4 zrazy at a time for about 4 minutes on each side, until golden brown and crispy.

   💡 Tip: Do not overcrowd the pan; fry in batches if necessary.
8. 8

   Remove the zrazy from the skillet and drain on paper towels. Serve hot with a dip or sauce of your choice, such as sour cream or tomato salsa.