Prepare a dredge station of three plates. Fill one plate with flour, one plate with eggs and one with panko mixed with Italian seasoning and crushed garlic.

Dust potato blintz in flour. Dredge in egg and then in flavored bread crumbs.

Heat ½-inch evoo in a standard frying pan on medium heat.

Place coated blintz into frying pan and fry for 3 minutes on each side.

Serve immediately with sour cream.