Potato and Sage Fritters

• 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

1. To make the sponge: In a small bowl, combine the water, flour and yeast.
2. Mix well and set aside in a warm place until yeasty-smelling and covered in very small bubbles, about 45 minutes.
3. In a medium saucepan, cover the potatoes with cold water.
4. Bring the water to a boil over high heat, add 1 tablespoon of sea salt.
5. Reduce the heat to a simmer, and cook until the potatoes are tender, 20 to 25 minutes.
6. Drain and mash the potatoes with a fork.
7. Allow them to cool.
8. In a small bowl, whisk together the eggs and olive oil until thoroughly combined.
9. In a bowl, combine cooled potatoes with the sponge, flour, sage, lemon zest, pepper, and 2 teaspoons of salt.
10. Mix to evenly distribute the ingredients.
11. Add the egg mixture to potato mixture, and stir until thoroughly combined.
12. Use a rubber spatula to scrape down the sides of the bowl.
13. You should have a thick, sticky batter.
14. Add a bit more flour, if needed.
15. 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.
16. Heat the oil in a deep-fryer to 375 degrees F.
17. Scoop 1 tablespoon of the risen batter at a time, and use another spoon to scrape it into the hot oil.
18. Don't crowd the fryer.
19. Fry fritters until golden brown, 2 to 3 minutes, turning them over occasionally.
20. Drain the fritters on paper towels to absorb any excess oil.
21. Sprinkle with sat and serve warm.
22. 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.
23. Or keep warm in a 250F oven after making them.
24. The fritters are great alone but they are equally great with a couple of dipping sauces.

warm water, flour, active dry yeast, potatoes, water, salt, eggs, extravirgin olive oil, flour, sage, freshly grated lemon zest, ground black pepper, peanut oil

Taken from www.foodnetwork.com/recipes/michael-chiarello/potato-and-sage-fritters-recipe.html (may not work)