Potato zrazy is an appetizing and filling dish. However, many housewives do not like to prepare this dish.
And there is nothing surprising about this: making potato “cutlets” is quite difficult.
Difficulties also arise when frying zrazy: the food can fall apart right in the frying pan. The result will be an unappetizing-looking mess.
However, there is one little trick that will allow you to make quite elastic dough from potatoes.
The essence of the life hack
Boiled potatoes used in preparing zrazy should be dry.
Thus, all moisture must be removed from the pot in which the vegetable was cooked. To do this, it is not enough to simply drain the water. You need to return the pot to the stove and heat the contents until all the moisture evaporates.
Don't rush to make dough from potatoes. Wait until the vegetable cools down.
Using cold and dry potatoes is the key to the elasticity of the dough. The cook will not have to add much flour.
It will be very convenient to make zrazy from such a potato base. The finished "cutlets" will remain whole and will not fall apart when fried.
