Potato and Sage Fritters with Lemon Aioli

Potato and Sage Fritters with Lemon Aioli



1/4 cup warm water

2 tablespoons Gold Medal® all-purpose flour

1 package regular active dry yeast

1 lb 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

Lemon Aioli:

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