🧂 Ingredients
- 1 kg Potatoes(peeled and cut into equal pieces)
- 160 g Butter(unsalted, divided)
- 140 ml Milk
- 2 large Eggs(divided)
- 2 large Egg yolks(beaten)
- 320 g Plain flour(plus more for dusting)
- 1 pinch Nutmeg
- to taste Salt
- to taste Black pepper
- 640 g Mixed mushrooms(preferably fresh shiitake and button, finely chopped)
- 3 medium Onions(finely chopped)
- 3 tbsp Olive oil
👨🍳 Instructions
- 1
Boil the peeled potatoes in salted water until tender. Drain well.
- 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
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
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
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
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
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
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.
💡 Pro Tips
- ✓For a vegetarian option, ensure your butter is vegetarian.
- ✓The mushroom filling can be made ahead of time and refrigerated.
- ✓Serve with a dollop of sour cream or a light vinaigrette.
🔄 Variations
- Add a pinch of dried herbs like thyme or marjoram to the mushroom filling.
- For a richer potato dough, add a tablespoon of butter.