Spicy Kraut Potato Latkes



2 cups Shredded Potato

1 cup Cleveland Kraut Gnar Gnar sauerkraut; drained and pat dry

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


  1. Preheat oven: to 200°F.
  2. Grate Potatoes: Using box grater or food processor fitted with grating disc, coarsely grate potatoes.
  3. Rinse Potatoes: Transfer potatoes to colander and rinse with cold water to remove excess starch. Drain and repeat this process twice more.
  4. Dry Potatoes: Pat potatoes dry with paper towel and transfer to a large bowl.
  5. Combine: Add Gnar Gnar, onion, garlic, scallions, cumin, pepper and salt and mix with a wooden spoon until the ingredients are well distributed.
  6. Add ingredients: Next add your flour, baking powder and eggs mixing until all ingredients are moist, but be careful not to overwork the batter.
  7. Heat skillet: In heavy-bottomed, 12-inch skillet over moderately high heat, heat 3 ounces of oil hot but not smoking.
  8. Cook: Drop about 2 Tablespoons of the potato mixture into pan and flatten with spatula to form four 2-inch pancakes.
  9. 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.


For the sauce: In a small mixing bowl combine all the ingredients. Using a rubber spatula transfer your sauce to a small air tight container. Store in the refrigerator until you are ready to use it.

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