Cheats Potato Blintzes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon vegetable oil
• 1 1/4 lbs onions, sliced (about 2 large)
• 1 pinch sugar
• 1 1/2 lbs buttery potatoes (such as yukon gold) or 1 1/2 lbs russet potatoes, peeled, cut into 1-inch pieces
• 1/4 cup milk (do not use low-fat or nonfat)
• 10 purchased egg roll wraps, 7-inch square, corners trimmed to make rounds
• 1 egg
• 1 tablespoon vegetable oil

Recipe

• 1 heat oil in heavy large skillet over medium-high heat. add onions and sugar. cover skillet and cook until onions are well browned, stirring frequently, 20 minutes. season with salt and pepper.
• 2 meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. (i microwave my potatoes).
• 3 transfer potatoes to large bowl.
• 4 add milk and mash until almost smooth.
• 5 season to taste with salt and pepper. mix in half of onions. (can be prepared 1 day ahead. cover potato filling and remaining onions separately and chill. rewarm onions before serving.).
• 6 place 1 egg roll wrapper on work surface. brush edges with egg . 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.
• 7 frying method:.
• 8 heat 1/2 tablespoon 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 4 sides, about 10 minutes. drain blintzes briefly on paper towels. repeat with remaining blintzes.
• 9 oven method (i use):.
• 10 place all blintzes on baking tray covered with baking paper. spray with olive oil and bake at 180 degrees c for 20 minutes turning over half way.
• 11 arrange blintzes on plates. place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.