This gnarly take on traditional potato pancakes works great as an appetizer or as a simple side for dinner. Surprisingly light and crispy, perfect for the holidays and they’re sure to become a staple in your kitchen.
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
- 1/2 cup Prepared mayo
- 1 tbsp Gnarly Miso Jalapeño dressing
- Dash of kosher salt to taste
- 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.
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.