Southwest Potato Fritters with Fried Eggs
with Creamy Guacamole, Pico de Gallo & Red Pepper Crema | 2 Servings
Fried potatoes—who can resist them? Not us, that’s for sure. These crunchy fritters take the concept to a whole new level, combining shredded potatoes with grated onion and Southwest spices in tempura batter. Shallow-fry to crisp, golden perfection, then dollop with creamy guacamole and top with eggs fried just the way you like them. Finish with fresh, tangy pico de gallo and a drizzle of smoky red pepper crema for a brunch idea you didn’t know you were craving til right now.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Southwest Spice Blend
(Contains Eggs, Milk, Wheat)
Smoky Red Pepper Crema
(Contains Milk, Soy)
Not included in your delivery
Wash and dry produce. Grate potatoes on the largest holes of a box grater. Peel and halve onion; grate on the largest holes of a box grater until you have ¼ cup; mince remaining onion half until you have 2 TBSP. Finely dice tomato. Quarter lime. Place potatoes and grated onion in the center of a clean kitchen towel; gather into a tight bundle and wring over the sink to remove as much excess moisture as possible.
In a medium bowl, combine tomato, minced onion, a squeeze of lime juice, a pinch of sugar, salt, and pepper.
In a small bowl, combine guacamole and sour cream; season with a pinch of salt and pepper.
In a second medium bowl, combine grated potato and onion mixture, Southwest Spice Blend, ¼ cup tempura batter mix (be sure to measure—we sent more), ⅓ cup water, ¾ tsp salt, and pepper. TIP: Potato mixture should be sticky but not dry; stir in water 1 tsp at a time if too dry, or more tempura batter 1 tsp at a time if too wet.
Heat a ⅓-inch layer of oil in a large pan over medium heat. Once oil is hot enough that a drop of potato mixture sizzles when added to the pan, add scoops of mixture (we used about 3 TBSP for each fritter) to oil, pressing down with the back of a spoon to flatten into fritters. Cook until deep golden brown, 3-5 minutes per side. TIP: Don’t crowd the pan! You may need to work in batches. Lower heat to medium low if browning too quickly. Transfer fritters to a paper-towel-lined plate. (You’ll make at least six fritters total—if there’s extra potato mixture, feel free to cook more!)
When fritters are almost done, heat a drizzle of oil in a medium, preferably nonstick, pan over medium heat. Crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
Divide potato fritters between plates; top with creamy guacamole. Top with fried eggs and pico de gallo; drizzle with red pepper crema. Serve with remaining lime wedges on the side.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.