Potato and Sage Fritters

== Description ==
Recipe courtesy Michael Chiarello
* Show: Easy Entertaining with Michael Chiarello
* Episode: Game Night
* Contributed by Catsrecipes Y-Group
== Ingredients ==
=== Sponge ===
* ¼ cup warm water
* 2 tablespoons all-purpose flour
* ½ envelope (1⅛ teaspoon) active dry yeast
=== Fritters ===
* 1 pound russet potatoes, peeled and cut into 1-inch cubes
* cold water
* 1 tablespoon + 2 teaspoons sea salt
* 2 large eggs
* ½ cup extra-virgin olive oil
* 2 cups all-purpose flour
* 1 tablespoon finely chopped fresh sage leaves
* 2 teaspoons freshly grated lemon zest
* ½ teaspoon coarsely ground black pepper
* 4 to 6 cups peanut oil, for deep-frying
== Directions ==
=== 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.
=== Fritters ===
# 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 1½ to 2 hours.
# Heat the oil in a deep-fryer to 375°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.
== 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 300°F oven before serving. Or keep warm in a 250°F oven after making them. The fritters are great alone but they are equally great with a couple of dipping sauces.
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Category:Cathy's Recipes
Category:Appetizer Recipes
Category:Snack Recipes
Category:Russet potato Recipes
Category:Sage Recipes
Category:Egg Recipes
Category:Lemon peel Recipes
Category:Michael Chiarello Recipes