Loaded Potato Fritters

A more "advanced" recipe. This one takes a bit more time, effort, and trial-and-error in technique, and lots of patience. But it's worth it- this recipe is one of my favorite farm share creations of the season.

4-5 cups shredded potato

1 medium white onion, shredded

5 cloves garlic, minced

3 ears corn, roasted

1 t. curry powder

3 eggs

1/2 t. baking powder

1 t. salt

salt + pepper to taste

lots of oil for frying

1 cup chopped cucumber for garnish (but not an optional garnish)

For sauce:

1/2 cup sour cream

2 T. chopped cilantro

1/4 t. garlic powder

1/4 t. onion powder

salt + pepper

1. Mix shredded potato and salt together in a colander. Let it sit over the sink or a bowl while you prepare the other ingredients. Occasionally press the potatoes with the back of a large spoon to squeeze out liquid.

2. Mix together eggs, curry powder and baking powder in a large bowl. Sprinkle in a bit of salt and pepper. Add all ingredients except cucumber and stir well.

3. Put a large pan over medium heat and add enough oil to cover the bottom of the pan. Let the oil get hot, and then drop in spoonfuls of potato mixture (not too hot-they'll burn before cooking all the way through). Press into 1/2 inch thick fritters. Let the babies fry until golden brown. This step takes PATIENCE, because if you try to flip too soon, they're likely to fall apart. Flip each fritter carefully.

4. While the fritters are a'fryin, make your sauce by stirring together all ingredients and adjusting seasonings to taste.

5. When a batch of fritters is done, set them on a paper-towel lined plate. You'll probably have to do several batches.

6. Serve fritters topped with sour cream sauce and chopped cucumbers.