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Russian zrazy: batter-fried stuffed meat patties
Ground pork and beef patties filled with vinegar-marinated onions, dipped in cream batter and fried. This Russian zrazy recipe serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 25 min
- Servings
- 4 servings
- Difficulty
- Medium
Russian zrazy are battered pork and beef patties filled with onions marinated in vinegar and sautéed until golden. The meat mixture, made with bread and garlic, rests in the refrigerator for an hour before being shaped into eight stuffed patties. Before frying, the patties are dipped in a batter made with eggs, cream, flour, and baking powder. This recipe serves four and goes well with potatoes or a vegetable salad.
Ingredients
For the filling
For the batter
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Instructions
Tip: tap a step to mark it as done.
Combine the ingredients for the meat mixture and add a little water to make the meat juicier. Mix thoroughly and refrigerate for 1 hour. Cut the onions into large half-moon slices.
Season the onions with salt and pepper and let marinate in the vinegar for 1 hour. Then sauté them in the heated oil until golden. Beat the eggs and add pepper, cream, and flour.
Stir the baking powder into the batter. Shape the meat mixture into 8 zrazy, enclosing a little sautéed onion inside each patty.
Dip the prepared zrazy into the batter.
Fry over medium heat, turning regularly, until cooked through.
Serve the zrazy with mashed potatoes or rice and fresh or pickled vegetables.
Tip: Drain the marinated onions thoroughly in a strainer before sautéing to prevent the oil from splattering. Dip the zrazy into the batter one at a time and immediately place them in the oil; otherwise, the coating will run off.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 512 kcal
- Protein
- 28 g
- Carbohydrates
- 19 g
- of which sugars
- 3.4 g
- Fat
- 35 g
- of which saturates
- 11 g
- Fiber
- 2.2 g
- Salt
- 1.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Ruské zrazy z mletého mäsa v cestíčku
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