time to lighten things up on this blog

Because I can…

and when I say lighten up..

I am soooo not talking about

recipes for Shavout.

It is the one time a year where…

Butter, Heavy Cream & CHEESE…..

or what I like to call the “essential food groups”

is acceptable to serve at a Yom Tov meal

& Because I can…

I am totally reinventing that

Oh so “traditional” Shavout fare…

the CHEESE BLINTZ!

yes…

that’s right

I have DARED…

& for those of you reading with your

snobby food noses in the air….

chill…

Because I can…

guarantee you

that this is truly outrageously DELISH!

Inspired by something I ate on my latest  trip to Israel

at the Greg cafe in the Netanya Mall.

The combination of crispy wonton skin, the salty tanginess of the savory garlic zucchini ricotta filling…

& the perfect sweet blend of pure vanilla & honey…

just makes this dish

my new favorite thing to serve for Shavout this year…

& did I happen to mention by chance?

this dish takes half the time to make…

all because you are not slaving away at the stove making blintz crepes!!!

so my friends…

it’s okay to applaud me now…

I created this especially for you

all because I can…

Zucchini Ricotta Wonton Blintz W/ a Honey Vanilla Drizzle

Ingredients:

1 Package of Wonton Eggroll Wrappers

16 oz Ricotta Cheese

2.5 cups shredded zucchini (about 2 large zucchinis)

1 tsp. salt

1 1/2 tsp. garlic powder

1 tsp. thyme

1 tsp. black pepper

3 tbsp. coconut oil (or canola oil) for frying

1.5 tablespoons of Pure Vanilla extract

1/4 cup pure clover honey

Directions:

1. In a small bowl, mix together the ricotta, zucchini, and all the spices

2. Fill a small bowl with warm water, and using your fingers dampen the edges all around the sides of one wonton wrapper

3. Dollop about 2 heaping tablespoons of your ricotta filling into the lower center of your wonton wrapper

4. Now it’s time to fold your egg roll: first pull one corner over to cover the filling on an angle5. then fold in both of the edges to meet in the middle

6. then gently roll to fold, creating a mini pocket roll – sealing the end with a little dab of water in necessary (repeat with the rest of the egg roll wrappers until filling is done)

7. heat up the coconut oil in a large frying pan until it is hot enough to fry. Add the ricotta rolls one at a time, making sure not to crowd the pan and pan fry on all sides for about 2 minutes each side. Remove and Plate.

8. In a separate  small frying pan, heat on medium flame the honey and vanilla for about 2 minutes. Pour over the Ricotta Wonton Blintzes and serve immediately.