These are a staple at church picnics and block parties in the Coal Region where they are known as “bleenies” (not “blinis”, a flour pancake served in Europe.) They are a close cousin to “latkes” and often served as a meatless option during Lent. Every family has their own favorite recipe, this is just one of many versions.
- 6 medium white or russet potatoes
- 1 medium onion, grated
- 1 egg
- 4 tablespoons flour (approximate)
- black pepper, to taste
- salt to taste after frying
- Peel and grate potatoes. Squeeze dry.
- Mix potatoes (except salt) and all other ingredients together.
- Add oil to large frying pan, about 1/2 inch deep in pan. On medium high heat, scoop a couple tablespoons of the pancake mixture into pan and flatten with the back of a spoon. (Amount depends on the size of the pancakes you want) Fry until brown on one side, flip, brown on the other. Make sure potatoes are cooked through.
- Drain on paper towels. Salt now to taste. Hold warm in 200F oven if desired.
- Serve with with sour cream and/or apple sauce if desired.