Potato Blintzes Recipes

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POTATO BLINTZES



Potato Blintzes image

Use this recipe to make classic luscious blintzes with creamy - yet totally parve - potato filling. If you do serve these at a dairy meal, they can be accompanied with sour cream. READ MORE

Provided by Recipe By Nitra Ladies Auxiliary

Categories     Mains

Yield 10

Number Of Ingredients 9

1 cup flour
4 eggs
1 cup seltzer
1/2 teaspoon salt
4 tablespoons oil
3 potatoes, cooked and mashed
1 large onion, diced and sautéed
1 teaspoon salt
sour cream (optional)

Steps:

  • Beat flour and eggs until smooth. Add remaining ingredients, mixing well.
  • Grease a nine-inch skillet. Pour 1/3 cup batter into hot oil.
  • Fry on both sides until blintz is golden. Repeat with remaining batter.
  • Combine ingredients for filling.
  • Place two tablespoons filling onto each blintz. Roll up.
  • Serve warm with Mushroom Sauce.

HOT POTATO BLINTZES



Hot Potato Blintzes image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 12

12 medium potatoes, peeled, cut into large chunks
4 carrots, peeled, cut into large chunks
3 tablespoons extra virgin olive oil
2 cups yellow onion, chopped
1 cup scallions, chopped
3 cloves garlic, minced
1 can green chile strips, chopped
1/2 cup butter
1/2 cup sour cream
Salt and pepper
Milk, half-and-half, or mocha mix, as needed
Optional: serrano chiles, finely chopped, to taste

Steps:

  • Add the potatoes and carrots to a large pot of boiling water and cook until they are easy to pierce with a fork, about 10 minutes. Drain the potatoes and carrots and put them in a bowl or food processor.
  • Heat the olive oil in a large saute pan, add the onions and cook until tender, about 7 minutes. Add the scallions, garlic and chiles and cook 3 minutes longer.
  • Mix the Sauteed ingredients with the potatoes and carrots. Add the butter and sour cream. Blend well until the hot potato mixture is creamy but firm. Use milk, half-and-half, or mocha mix to reach a thick and creamy consistency. Season to taste with salt and pepper. For spicier potatoes add serrano chiles

POTATO BLINTZES



Potato Blintzes image

Categories     Onion     Potato     Brunch     Low Fat     Vegetarian     Rosh Hashanah/Yom Kippur     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 blintzes (5 servings)

Number Of Ingredients 9

1 tablespoon vegetable oil
1 1/4 pounds onions (about 2 large), sliced
Pinch of sugar
1 1/2 pounds buttery potatoes (such as Yukon Gold) or russet potatoes, peeled, cut into 1-inch pieces
1/4 cup milk (do not use low-fat or nonfat)
10 7-inch square purchased egg roll wrappers, corners trimmed to make rounds
1 egg white
1 tablespoon vegetable oil
Nonfat yogurt

Steps:

  • 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.
  • Meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over 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 half of onions. (Can be prepared 1 day ahead. Cover potato filling and remaining onions separately and chill. Rewarm onions before serving.)
  • 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 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.
  • Arrange blintzes on plates. Place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.

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