Potato zrazy with mushrooms
Description
Perfect when using old or boiled-in-the-skin potatoes, but I decided to try making them with mashed potatoes. It turned out no worse at all—working with the dough is trickier, but the resulting cutlets were more tender, which is a plus! So, take a look
Instructions
- 1
Step 1
1. Prepare the ingredients for potato zrazy. For the mushroom filling, I recommend using mushrooms, as they cook quickly and have excellent flavor.
- 2
Step 2
2. Peel the potatoes, cut them into large pieces, cover with cold water, and boil until cooked. Season with salt to taste. It's good if the water is slightly oversalted, then you won't need to add more salt to the potatoes.
- 3
Step 3
3. Cut the mushrooms and onions into not too large pieces.
- 4
Step 4
4. Transfer to a hot skillet with oil and fry until cooked through. Season with salt and pepper to taste. You can add dill to the cooled mushrooms.
- 5
Step 5
5. Drain all the water from the cooked potatoes. Mash with a potato masher, then cool.
- 6
Step 6
6. Add egg, a little pepper, adjust salt to taste, and add flour to the cooled potatoes. Knead the zrazy dough.
- 7
Step 7
7. Take a heaping tablespoon of potato, moisten your hands, flatten the dough, place a spoonful of filling in the center, and seal the turnover. Coat in breadcrumbs or flour.
- 8
Step 8
8. Place the mushroom-stuffed potato croquettes into hot oil and fry over high heat on both sides until golden brown. If breading with breadcrumbs, change the oil more frequently, as breadcrumbs tend to burn in the pan.