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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cup(s) potato peeled and shredded |
2 tablespoon(s) onion diced |
1 whole(s) jalapeno peppers diced |
2 stalk(s) corn cut off stalk |
1 clove(s) garlic minced |
3 ear(s) eggs |
2 tablespoon(s) flour |
1 teaspoon(s) salt |
1/2 cup(s) vegetable oil |
1 avaocado |
1 tablespoon(s) greek yogurt or sour cream |
to taste salt and pepper |
Directions:
1. After peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture.
2. Mix potatoes, onion, jalapeno, garlic, corn, eggs, corn, flour and salt together in a bowl.
3. Heat oil in a large pan over high heat until the oil is hot.
4. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form 1/2 inch patties. Brown on one side, and then flip and brown the other.
5. Place on paper towels to absorb any excess oil.
6. Serve hot with avocado cream and cilantro sour cream!
7. Dipping Sauce:
8. Combine avocado and Greek yogurt, adding just enough milk to get the consistency you like (saucy).
9. Add in minced garlic and salt and pepper to taste.
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