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Potato Blintzes

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Potato Blintzes
Recipe type: Entree
Potato Blintzes are an Israeli food recipe of potato stuffed pancakes.
  • 3 medium potatoes
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp butter, melted
  • 2 eggs
  • 1 cup milk
  • ½ tsp salt
  • 1 cup flour
  • butter for greasing pan
  • 2 tbsp butter for frying
  1. Place potatoes in a pot with enough water to cover. Bring to a boil and cook for 20 to 25 minutes, or until very tender. Drain in a colander. Once potatoes have cooled, peel and mash with a large fork.
  2. Place oil in a skillet and add onion. Saute 3 or 4 minutes, or until onion is soft but not brown. Remove from heat.
  3. In a large mixing bowl, combine potatoes, onion, salt, and pepper and mix well.
  4. In another large mixing bowl, combine butter, eggs, and milk. Beat well. Turn off mixer and slowly add salt and flour, stirring with a spoon or whisk to keep lumps from forming.
  5. Lightly grease a small nonstick skillet or frying pan with butter. Place over medium-high heat until the butter is bubbling but not browning. Using a ladle, place about ¼ cup of batter into pan. Swirl pan to cover surface with a thin, even layer of batter. Cook 2 to 3 minutes, or until the blintz looks dry and the surface begins to bubble.
  6. Use a spatula to remove blintz to a paper towel. Continue with remaining batter. If batter begins sticking, melt a bit more butter in the pan.
  7. When finished, lay a blintz on a flat work surface. Place about 2 tbsp potato filling in the blintz’s center and roll it up, tucking the open ends underneath the roll. The roll should be about 4 inches long. Repeat with remaining blintzes and filling.
  8. Melt 2 tbsp. butter in skillet over medium-high heat and fry each blintz 2 to 3 minutes on each side, or until golden brown and lightly crispy. Serve hot.

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