Southwest Potato Fritters with Fried Eggs

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.