Ingredients

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

Instructions

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.

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.