Potato and Sage Fritters

Description
Recipe courtesy Michael Chiarello
 * Show: Easy Entertaining with Michael Chiarello
 * Episode: Game Night
 * Contributed by Catsrecipes Y-Group

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

Sponge

 * 1) In a small bowl, combine the water, flour and yeast.
 * 2) Mix well and set aside in a warm place until yeasty-smelling and covered in very small bubbles, about 45 minutes.

Fritters

 * 1) In a medium saucepan, cover the potatoes with cold water.
 * 2) Bring the water to a boil over high heat, add 1 tablespoon of sea salt.
 * 3) Reduce the heat to a simmer, and cook until the potatoes are tender, 20 to 25 minutes.
 * 4) Drain and mash the potatoes with a fork.
 * 5) Allow them to cool.
 * 6) In a small bowl, whisk together the eggs and olive oil until thoroughly combined.
 * 7) In a bowl, combine cooled potatoes with the sponge, flour, sage, lemon zest, pepper, and 2 teaspoons of salt.
 * 8) Mix to evenly distribute the ingredients.
 * 9) Add the egg mixture to potato mixture, and stir until thoroughly combined.
 * 10) Use a rubber spatula to scrape down the sides of the bowl.
 * 11) You should have a thick, sticky batter.
 * 12) Add a bit more flour, if needed.
 * 13) Cover the bowl with a towel and set aside in a warm place to rise until doubled in size, for 1½ to 2 hours.
 * 14) Heat the oil in a deep-fryer to 375°F.
 * 15) 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.
 * 16) Fry fritters until golden brown, 2 to 3 minutes, turning them over occasionally.
 * 17) Drain the fritters on paper towels to absorb any excess oil.
 * 18) 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.