Potato and Sage Fritters

Name: Potato and Sage Fritters
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT4H0M0.000S
Yield: 40 fritters
Ingredients: 1/4 cup warm water; 2 tablespoons all-purpose flour; 1/2 envelope (1 1/8 teaspoon) active dry yeast; 1 pound russet potatoes, peeled and cut into 1-inch cubes; Cold water; 1 tablespoon plus 2 teaspoons sea salt; 2 large eggs; 1/2 cup extra-virgin olive oil; 2 cups all-purpose flour; 1 tablespoon finely chopped fresh sage leaves; 2 teaspoons freshly grated lemon zest; 1/2 teaspoon coarsely ground black pepper; 4 to 6 cups peanut oil, for deep-frying

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Level: Intermediate
Total: 4 hr

Prep: 40 min
Inactive: 2 hr 45 min
Cook: 35 min

Yield: 40 fritters

Level: Intermediate
Total: 4 hr

Prep: 40 min
Inactive: 2 hr 45 min
Cook: 35 min

Yield: 40 fritters

Ingredients

1/4 cup warm water

2 tablespoons all-purpose flour

1/2 envelope (1 1/8 teaspoon) active dry yeast

1 pound russet potatoes, peeled and cut into 1-inch cubes

Cold water

1 tablespoon plus 2 teaspoons sea salt

2 large eggs

1/2 cup extra-virgin olive oil

2 cups all-purpose flour

1 tablespoon finely chopped fresh sage leaves

2 teaspoons freshly grated lemon zest

1/2 teaspoon coarsely ground black pepper

4 to 6 cups peanut oil, for deep-frying

Directions

To make the sponge: In a small bowl, combine the water, flour and yeast. Mix well and set aside in a warm place until yeasty-smelling and covered in very small bubbles, about 45 minutes.
In a medium saucepan, cover the potatoes with cold water. Bring the water to a boil over high heat, add 1 tablespoon of sea salt. Reduce the heat to a simmer, and cook until the potatoes are tender, 20 to 25 minutes. Drain and mash the potatoes with a fork. Allow them to cool.
In a small bowl, whisk together the eggs and olive oil until thoroughly combined. In a bowl, combine cooled potatoes with the sponge, flour, sage, lemon zest, pepper, and 2 teaspoons of salt. Mix to evenly distribute the ingredients. Add the egg mixture to potato mixture, and stir until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl. You should have a thick, sticky batter. Add a bit more flour, if needed. Cover the bowl with a towel and set aside in a warm place to rise until doubled in size, for 1 1/2 to 2 hours.
Heat the oil in a deep-fryer to 375 degrees F.
Scoop 1 tablespoon of the risen batter at a time, and use another spoon to scrape it into the hot oil. Don't crowd the fryer. Fry fritters until golden brown, 2 to 3 minutes, turning them over occasionally. Drain the fritters on paper towels to absorb any excess oil. Sprinkle with sat and serve warm.

Cook’s Note

Entertaining Tip: You can fry up a couple of batches of these an hour before your guests arrive and simply heat them again in a 300F oven before serving. Or keep warm in a 250F oven after making them. The fritters are great alone but they are equally great with a couple of dipping sauces.

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