1/4 cup warm water
2 tablespoons all-purpose flour
1 package regular active dry yeast
1lb russet potatoes, peeled, cut into 1-inch cubes (about 3 cups)
1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons grated lemon peel
1 tablespoon finely chopped fresh sage leaves
2 cups all-purpose flour
Vegetable oil for frying
2/3 cup mayonnaise
2 large cloves garlic, finely chopped
2 tablespoons lemon juice
In small bowl, mix warm water, 2 tablespoons flour and the yeast. Stir; let stand in warm place about 30 minutes or until small bubbles form.
Meanwhile, in small bowl, mix aioli ingredients. Cover; refrigerate until ready to serve.
In 3-quart saucepan, cover potatoes with water; lightly salt. Heat to boiling; reduce heat to medium-low. Cover; cook potatoes about 20 minutes or until tender. Drain; mash potatoes with fork. Cool about 10 minutes.
In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
In large bowl, mix mashed potatoes with yeast mixture and 2 cups flour. Stir in egg mixture until well blended. Cover with towel and set in warm place about 1 1/2 hours or until potato mixture is double in size.
In deep fryer or 4-quart Dutch oven, heat vegetable oil (2 to 3 inches) to 350°F. Drop potato mixture by tablespoonfuls into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain on paper towels; serve warm with aioli.
Recipe shared from: http://www.bettycrocker.com/recipes/potato-and-sage-fritters-with-lemon-aioli/6c7e05d4-09ae-46d7-9fdb-3bd456eb814c#?st=6&term=fritters&ps=9&pi=9