Best Hot Potato Blintzes Recipes

Hot Potato Blintzes image

Provided by Food Network

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

Blintzes image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 1 1/2 dozen

Number Of Ingredients 4

Steps:

With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
Make assorted fillings, roll up and fry, or bake or freeze for another day.

Cheats Potato Blintzes image

Provided by Wendys Kitchen

Time 50m

Yield 10 blintzes

Number Of Ingredients 8

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 white
1 tablespoon vegetable oil

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. (I microwave my potatoes).
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.
Frying Method:.
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.
Oven Method (I use):.
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.
Arrange blintzes on plates. Place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.

Nutrition Facts : Calories 199.1, Fat 3.5, SaturatedFat 0.6, Cholesterol 3.7, Sodium 197.3, Carbohydrate 36.5, Fiber 2.9, Sugar 3, Protein 5.6

Potato Blintzes image

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.