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.