Mexican Potato Latkes

• 3 cups peeled and shredded russet potatoes
• 2 tablespoons onion, diced
• 1 large jalapeno, diced
• 2 corn stocks
• 1 clove garlic, minced
• 3 eggs
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 cup vegetable oil

After peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture. Mix potatoes, onion, jalapeno, garlic, corn, eggs, corn, flour and salt together in a bowl. Heat oil in a large pan over high heat until the oil is hot. 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. Place on paper towels to absorb any excess oil. Serve hot with avocado cream and cilantro sour cream!