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Parent Category: Recipes
For the sponge:
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
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.
