Crispy Southwest Potato Fritters with Fried Eggs and Guacamole

These crispy Southwest potato fritters are a delicious twist on classic fried potatoes. Shredded potatoes and onion are mixed with a tempura batter and Southwest spices, then shallow-fried until golden and crunchy. Topped with creamy guacamole, perfectly fried eggs, fresh pico de gallo and a smoky red pepper crema, this dish is a flavor-packed brunch or dinner that will satisfy any craving.

Each bite offers a wonderful contrast of textures-crispy fritters, silky eggs, creamy guacamole and tangy pico. The red pepper crema adds a subtle smoky heat that ties everything together. Whether you’re looking for a weekend brunch idea or a quick weeknight meal, these fritters are sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.125 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Grate potatoes on the largest holes of a box grater. Peel and halve onion; grate half on the largest holes until you have ¼ cup; mince the remaining half until you have 2 tablespoons. 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 moisture as possible.
2. 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.
3. In a second medium bowl, combine grated potato and onion mixture, Southwest Spice Blend, ¼ cup tempura batter mix (measure carefully-we sent more), ⅓ cup water, ¾ teaspoon salt and pepper. Tip: The mixture should be sticky but not dry; stir in water 1 teaspoon at a time if too dry or more tempura batter 1 teaspoon at a time if too wet.
4. 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, add scoops of mixture (about 3 tablespoons each) to the 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; work in batches if needed. Lower heat to medium-low if browning too quickly. Transfer fritters to a paper-towel-lined plate. (Makes at least six fritters; cook any extra mixture.)
5. When fritters are almost done, heat a drizzle of oil in a medium nonstick pan over medium heat. Crack eggs into pan and cover. Fry eggs to your preference. Season with salt and pepper.
6. Divide potato fritters between plates; top with creamy guacamole. Add 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 risk of foodborne illness.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, russet or Yukon Gold potatoes work well. Just make sure to squeeze out excess moisture.

Can I make the fritters ahead of time?

Fritters are best served fresh and crispy. You can reheat them in a 350°F oven for a few minutes to restore crispiness.

What can I substitute for tempura mix?

You can use all-purpose flour mixed with a little baking powder (about 1 teaspoon per cup of flour) as a substitute.