Quick Recipe Version (TL;DR)
Quick Ingredients
- 900 g (2 lb) starchy potatoes, peeled and chunked
- 30 g (2 tbsp) unsalted butter, for potatoes
- 1 large egg
- 75 g (1/2 cup) all-purpose flour, plus extra for hands
- 400 g (14 oz) cremini or button mushrooms, finely chopped
- 1 medium onion (150 g), finely diced
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 75 g (3/4 cup) fine dry breadcrumbs
- 90 ml (6 tbsp) neutral oil, plus 28 g (2 tbsp) butter for frying
- 120 ml (1/2 cup) sour cream, to serve; extra dill/chives
- Kosher salt and black pepper
Do This
- 1) Boil potatoes in salted water 18 minutes; drain, steam-dry 2 minutes, mash with butter; cool 10 minutes.
- 2) Sauté mushrooms in oil 7–8 minutes; add onion 4 minutes, garlic 30 seconds; season and stir in dill; cool.
- 3) Mix egg into warm potatoes; fold in flour and seasonings to make a soft, non-sticky dough.
- 4) Divide dough into 8; flatten each, add 2 tbsp filling, pinch closed; gently flatten to 2 cm thick. Chill 10 minutes.
- 5) Dredge patties in breadcrumbs. Heat 3–4 tbsp oil with 1 tbsp butter to 175°C/350°F.
- 6) Pan-fry 4 minutes per side until deep golden; keep oil 165–175°C/330–350°F. Serve with sour cream and herbs.
Why You’ll Love This Recipe
- Comforting and crisp: a golden potato crust with a tender, herb-scented mushroom center.
- Pantry-friendly ingredients and simple techniques for reliable results.
- Flexible: make ahead, freeze, and reheat beautifully.
- Classic Slavic flavors—dill, onion, and mushrooms—served with cool sour cream.
Grocery List
- Produce: Starchy potatoes, onion, garlic, mushrooms, fresh dill, chives or parsley
- Dairy: Unsalted butter, egg, sour cream
- Pantry: All-purpose flour, fine dry breadcrumbs, neutral oil, kosher salt, black pepper
Full Ingredients
Potato Dough
- 900 g (2 lb) starchy potatoes (Russet or Yukon Gold), peeled and cut into 3–4 cm chunks
- 2 tsp kosher salt (for boiling water)
- 30 g (2 tbsp) unsalted butter
- 1 large egg (50–55 g)
- 75 g (1/2 cup) all-purpose flour, plus 1–2 tbsp extra if needed
- 1/2 tsp kosher salt, 1/4 tsp black pepper (for the dough)
Mushroom–Onion–Dill Filling
- 400 g (14 oz) cremini or button mushrooms, finely chopped
- 1 medium yellow onion (150 g), finely diced
- 2 garlic cloves, minced
- 1 tbsp neutral oil + 14 g (1 tbsp) unsalted butter
- 2 tbsp fresh dill, finely chopped
- 1/2 tsp kosher salt, 1/4 tsp black pepper
For Shaping & Frying
- 75 g (3/4 cup) fine dry breadcrumbs
- 90 ml (6 tbsp) neutral oil, divided
- 28 g (2 tbsp) unsalted butter
- Flour for dusting hands and work surface
To Serve
- 120 ml (1/2 cup) sour cream
- Fresh dill and/or chives, finely chopped
Step-by-Step Instructions
Step 1: Boil and dry the potatoes
Place the potatoes in a large pot, cover with cold water by 2–3 cm, and add 2 tsp kosher salt. Bring to a boil, then reduce to a strong simmer and cook until tender, about 18 minutes. Drain well. Return potatoes to the hot pot and set over low heat for 1–2 minutes, shaking gently, to steam off excess moisture.
Step 2: Mash and season the base
Off the heat, mash the potatoes until smooth. Add 30 g butter, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until the butter melts and the mash is uniform. Spread the mash in the pot to cool for 10 minutes—warm is fine, but not hot, so the egg doesn’t scramble.
Step 3: Cook the mushroom filling
Meanwhile, heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until their liquid evaporates and they’re well browned, 7–8 minutes. Add the onion and cook until translucent and lightly golden, 4–5 minutes. Stir in garlic and cook 30 seconds. Season with 1/2 tsp salt and 1/4 tsp pepper. Off heat, fold in the chopped dill. Transfer to a plate to cool 5 minutes.
Step 4: Make the potato dough
Stir the egg into the warm potatoes until incorporated. Sprinkle over 75 g flour and fold just until a soft dough forms. If very sticky, add up to 1–2 tbsp more flour. Avoid overmixing to keep the texture tender.
Step 5: Portion, fill, and seal
Dust your hands and work surface with a little flour. Divide the dough into 8 equal pieces (about 85–90 g each). Working with one piece at a time, pat into a 9 cm (3.5 in) round, about 2 cm (3/4 in) thick, with slightly thicker edges. Place about 2 tbsp of mushroom filling (25–30 g) in the center. Pinch the edges together to seal, then gently flatten and smooth into an oval or round patty, about 2 cm thick. Repeat. Chill the patties on a tray for 10 minutes to firm.
Step 6: Dredge and pan-fry to golden
Place breadcrumbs in a shallow dish. Coat each patty lightly, pressing so crumbs adhere. Heat a large skillet over medium heat with 3–4 tbsp oil and 1 tbsp butter. When the fat shimmers and reaches 175°C/350°F (use an instant-read or look for lively bubbles), add half the patties seam-side down. Cook 4 minutes per side, adjusting heat to maintain 165–175°C/330–350°F, until deeply golden and crisp. Transfer to a rack; repeat with remaining oil, butter, and patties.
Step 7: Garnish and serve
Serve hot with a generous spoonful of sour cream and a shower of fresh dill and chives. The contrast of cool, tangy cream and warm, crisp zrazy is key. Enjoy immediately.
Pro Tips
- Dry potatoes make the best dough. Steam-dry in the hot pot and cool briefly before adding egg.
- Brown the mushrooms well. Cook off moisture so the filling is savory, not watery.
- Chill shaped patties 10–15 minutes for easier handling and cleaner edges.
- Keep oil temperature steady (165–175°C/330–350°F) for a crisp crust without greasiness.
- Use a wire rack after frying to preserve crunch; paper towels can steam the crust.
Variations
- Cheesy Mushroom Zrazy: Add 60 g (1/2 cup) grated smoked gouda or mozzarella to the cooled filling.
- Vegan Zrazy: Replace egg with 2 tbsp potato starch + 1–2 tbsp water; use plant-based butter; serve with dairy-free sour cream.
- Gluten-Free: Swap flour for potato starch and use gluten-free breadcrumbs for dredging.
Storage & Make-Ahead
Refrigerate cooked zrazy in an airtight container for up to 3 days; reheat on a rack in a 190°C/375°F oven for 12–15 minutes until hot and crisp. To freeze, place shaped (unfried) patties on a sheet pan until solid, then bag for up to 2 months; fry from frozen at slightly lower heat for 1–2 extra minutes per side. Cooked zrazy can also be frozen and reheated at 190°C/375°F for 18–20 minutes.
Nutrition (per serving)
Approximate values for 1 serving (2 patties with 2 tbsp sour cream): 680 calories; 67 g carbohydrates; 11 g protein; 38 g fat; 5 g fiber; 760 mg sodium. Values will vary with oil absorption and brand of ingredients.
