Corn and Potato Fritters and Jalapeño-Lime Cream

Name: Corn and Potato Fritters and Jalapeño-Lime Cream
Total time: 30 min
Ingredients: ~1 cup neutral oil, for frying; 1 1/2 cups grilled corn kernels (leftover from last night); 1 cup potatoes, mashed (leftover from last night); 1 cup all purpose flour; 2 eggs, whisked; Salt, to taste; 1/2 cup avocado and sour cream dressing (leftover from last night)

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Makes 4 servings 1x

Time 30 minutes

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

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Ingredients

~1 cup neutral oil, for frying
1 1/2 cups grilled corn kernels (leftover from last night)
1 cup potatoes, mashed (leftover from last night)
1 cup all purpose flour
2 eggs, whisked
Salt, to taste
1/2 cup avocado and sour cream dressing (leftover from last night)

Instructions

Add oil (enough for a shallow fry) to a cast iron skillet over medium-high heat. In a large bowl, thoroughly mix corn, potatoes, flour, eggs, and salt. Form the mixture into small fritters and add them to the oil once shimmering, working in batches if needed so as to not overcrowd the skillet. Once they’re golden brown on the bottom, flip them and cook them for a couple more minutes. Transfer to a towel-lined rack and season with salt. Serve them with avocado and sour cream dressing for dipping.