Potato and Sage Fritters

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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