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Potato and Sage Fritters with Lemon Aioli
Potato and Sage Fritters with Lemon Aioli
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Prep Time:
45 minutes
Total Time:
3 hours 30 minutes
Crispy potato fritters with zesty lemon sauce, perfect for entertaining.
Ingredients:
  • 1/4 cup warm water
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 package regular active dry yeast
  • 1 lb Betty Crocker™ fresh russet potatoes, peeled, cut into 1-inch cubes (about 3 cups)
  • 2 eggs
  • 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 Gold Medal™ all-purpose flour
  • Vegetable oil for frying
  • 2/3 cup mayonnaise
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons lemon juice
Instructions:
  • Combine warm water, 2 tablespoons flour, and yeast in a small bowl. Stir until mixed and let it rest in a warm place for about 30 minutes or until small bubbles form.
  • In a small bowl, combine the aioli ingredients. Cover and refrigerate until serving.
  • In a 3-quart saucepan, boil potatoes in salted water until tender, for about 20 minutes. Drain and mash with a fork. Let cool for 10 minutes before serving.
  • Combine eggs and olive oil in a small bowl, whisk until smooth, then mix in salt, pepper, lemon peel, and sage. Set aside.
  • Combine mashed potatoes with yeast mixture and 2 cups of flour in a large bowl. Mix in the egg mixture until evenly combined. Cover the bowl with a towel and let it rise in a warm spot for about 1 1/2 hours, or until the potato mixture has doubled in size.
  • Heat vegetable oil (2 to 3 inches) in a deep fryer or 4-quart Dutch oven to 350°F. Drop potato mixture by tablespoonfuls into the hot oil and fry for 3 to 4 minutes, turning once, until golden brown. Drain on paper towels and serve warm with aioli.

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