Potato Blintzes

 

Ingredients:

2 tablespoon vegetable oil 1 large onion, chopped 2 pounds Yukon Gold or russet potatoes, peeled, cut into 1-inch pieces 1/4 cup milk 12 (7-inch) purchased egg roll wrappers 1 egg white   4 tbsp vegetable oil   Sour Cream or Nonfat yogurt

Directions:

 Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions. Cover skillet and cook until onions are well browned, stirring frequently, about 7 minutes. Season with salt and pepper.

Cook potatoes in covered pot inr boiling water until tender, about 15 minutes. Transfer potatoes to large bowl. Add milk and mash until almost smooth. Season to taste with salt and pepper. Mix in onions.

Place 1 egg roll wrapper on work surface. Brush edges with egg white. Arrange 1/3 cup scant of potato filling in 3-inch log horizontally just below center. Fold bottom of dough over filling. Fold sides over. Roll up wrapper to enclose filling completely. Repeat with remaining filling and wrappers.

Heat 2 vegetable oil in heavy large nonstick skillet over medium-low heat. Add half of blintzes, seam side down, and fry until heated through and golden brown and crisp on all sides, about 10 minutes. Drain blintzes briefly on paper towels. Repeat with remaining blintzes.

Arrange blintzes on plates. Place dollop of sour cream or yogurt and serve immediately.

 

Yields

12 blintzes