Chef Tom Fraker
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 large Maui Onions, sliced thin
1 pinch granulated sugar
1 1/2 pounds Yukon Gold Potatoes, cubed
1/2 teaspoon kosher salt
1/2 teaspoon cracked black peppercorn
1/4 cup whole milk
1 package Egg Roll Wrappers
1 egg white, slightly beaten
Sour cream (optional)
Heat the olive oil and melt the butter in a skillet. Add the onions and sugar and season with salt and pepper.
Cook until caramelized. Meanwhile, place the potatoes in a microwave safe dish.
Cook on high for about 10 minutes or until fork tender.
Transfer the potatoes to a bowl, add the milk and mash until almost smooth leaving a little texture.
Mix in the onions and adjust seasonings. Evenly place the filling on 14 egg roll wrappers.
Brush the edges with the egg white and roll them as you would a burrito making sure that the ends are closed and sealed.
Pour about ½ inch of canola oil into a frying pan and heat over a medium flame.
Fry the blintzes until golden brown on all side. Drain them on pepper towels.
To serve, place the blintzes on a serving platter and garnish with sour cream.
If you want to lighten up on the calories, use nonfat yogurt instead of sour cream.