Spicy Kraut Potato Latkes

2 cups Shredded Potato

1/2 cup Finely diced yellow onion

2 tsp Finely chopped garlic

2 oz. Thinly sliced scallions; plus a little extra for garnish 1 tsp Ground cumin

1/2 tsp Ground black pepper

1 tsp Kosher salt

1/2 cup All- Purpose flour

1 tsp Baking powder

2 Eggs, lightly beaten

Canola oil for frying

Smoked Paprika Sauce:

1/2 cup Prepared mayo

1 tsp Ground smoked paprika 1/2 tsp Sherry vinegar

Dash of kosher salt to taste

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Preheat oven: to 200°F.
Grate Potatoes: Using box grater or food processor fitted with grating disc, coarsely grate potatoes.
Rinse Potatoes: Transfer potatoes to colander and rinse with cold water to remove excess starch. Drain and repeat this process twice more.
Dry Potatoes: Pat potatoes dry with paper towel and transfer to a large bowl.
Combine: Add Gnar Gnar, onion, garlic, scallions, cumin, pepper and salt and mix with a wooden spoon until the ingredients are well distributed.
Add ingredients: Next add your flour, baking powder and eggs mixing until all ingredients are moist, but be careful not to overwork the batter.
Heat skillet: In heavy-bottomed, 12-inch skillet over moderately high heat, heat 3 ounces of oil hot but not smoking.
Cook: Drop about 2 Tablespoons of the potato mixture into pan and flatten with spatula to form four 2-inch pancakes.
Flip: Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain. Keep warm on baking sheets in oven while making remaining pancakes.