Potato Zrazy Stuffed with Chicken (Kartoplyani Zrazy)
There’s something deeply comforting about pulling a batch of golden, crispy potato zrazy off the skillet, knowing that hidden inside each one is a soft, savory filling of tender chicken, melty cheese, and fresh dill. These little potato patties are crunchy on the outside and creamy within, and once you bite through that breadcrumb crust to the juicy center, you’ll understand why they’ve earned a permanent spot on so many family tables. They’re humble, filling, and endlessly satisfying — exactly the kind of dish you make when you want to turn simple pantry staples into something that feels like a warm hug.
Zrazy have a long history across Ukraine and the wider region. The name comes from an old word meaning “a piece” or “to cut,” and traditionally zrazy were thin slices of beef rolled around a filling — a dish that traveled through Lithuanian, Polish, and Ukrainian kitchens for centuries. Over time, thrifty home cooks reinvented them using mashed potatoes instead of meat for the wrapper, creating an affordable, meatless-or-meaty everyday version. This chicken-stuffed take is a beloved modern classic: it stretches leftover boiled chicken into a generous meal and gives mashed potatoes a brand-new life. Every family seems to have its own twist, and that’s part of the charm.
The secret to zrazy that hold their shape is letting your mashed potatoes cool completely before you work with them. Warm potato dough turns sticky and slumps in the pan, but cold, firm potato shapes beautifully and seals around the filling. A whole egg in the dough acts as the binder, so don’t skip it. When you fry, make sure the oil is properly hot before the zrazy go in — a hot pan gives you that signature crackly golden crust instead of a greasy, soggy one.
Tips & Substitutions
- Cheese: Any good melting hard cheese works — try Gouda, Edam, or a mild cheddar in place of the usual tverdyi syr.
- Chicken: Leftover roast chicken or even a store-bought rotisserie bird is a perfect shortcut for the boiled fillet.
- Herbs: No dill on hand? Fresh parsley or green onion gives the filling a bright, fresh lift.
- Gluten-free: Swap the breadcrumbs for crushed gluten-free crackers or fine cornmeal for the coating.
- Lighter version: Bake the breaded zrazy at 400°F (200°C) for about 20-25 minutes, flipping once, instead of pan-frying.
Serve your zrazy piping hot, straight from the skillet, with a generous dollop of sour cream and a scatter of extra dill on top. They’re wonderful alongside a crisp cucumber-and-tomato salad or a spoonful of garlicky mushroom sauce. Leftovers keep well in the fridge for up to three days — simply reheat in a dry skillet or a hot oven to bring back the crunch (the microwave will soften that lovely crust). You can also freeze the shaped, breaded zrazy before frying; cook them straight from frozen, adding a couple of extra minutes per side. However you serve them, these golden potato pockets are sure to disappear fast.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Boil the potatoes until tender and mash them. Then let the mash cool completely.
Finely chop the onion and fry it in 20 ml of oil until soft and golden. Combine the mashed potatoes with the fried onion, add the egg and salt, and mix well into a smooth dough.
Pass the boiled chicken fillet through a meat grinder. Grate the hard cheese and add it to the chicken. Season with salt and pepper and mix the filling thoroughly.
Divide the potato dough into equal portions. Flatten each one into a patty with your hands. Place a little filling in the center and top it with chopped fresh dill.
Pinch the edges closed to form the zrazy so the filling is sealed inside. Roll each one in breadcrumbs.
Fry the zrazy in hot oil on both sides until evenly golden. Serve hot.
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