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Description Edit

Recipe courtesy Michael Chiarello

Ingredients Edit

Sponge Edit

Fritters Edit

Directions Edit

Sponge Edit

  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 Edit

  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 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.

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