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Recipe courtesy Michael Chiarello
- Show: Easy Entertaining with Michael Chiarello
- Episode: Game Night
- Contributed by Catsrecipes Y-Group
- 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
- 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 1½ to 2 hours.
- Heat the oil in a deep-fryer to 375°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 Edit
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.