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1
To make the sponge: In a small bowl, combine the water, flour and yeast.
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2
Mix well and set aside in a warm place until yeasty-smelling and covered in very small bubbles, about 45 minutes.
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3
In a medium saucepan, cover the potatoes with cold water.
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4
Bring the water to a boil over high heat, add 1 tablespoon of sea salt.
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5
Reduce the heat to a simmer, and cook until the potatoes are tender, 20 to 25 minutes.
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6
Drain and mash the potatoes with a fork.
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7
Allow them to cool.
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8
In a small bowl, whisk together the eggs and olive oil until thoroughly combined.
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9
In a bowl, combine cooled potatoes with the sponge, flour, sage, lemon zest, pepper, and 2 teaspoons of salt.
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Mix to evenly distribute the ingredients.
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11
Add the egg mixture to potato mixture, and stir until thoroughly combined.
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12
Use a rubber spatula to scrape down the sides of the bowl.
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13
You should have a thick, sticky batter.
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14
Add a bit more flour, if needed.
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15
Cover the bowl with a towel and set aside in a warm place to rise until doubled in size, for 1 1/2 to 2 hours.
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16
Heat the oil in a deep-fryer to 375 degrees F.
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17
Scoop 1 tablespoon of the risen batter at a time, and use another spoon to scrape it into the hot oil.
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Don't crowd the fryer.
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19
Fry fritters until golden brown, 2 to 3 minutes, turning them over occasionally.
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20
Drain the fritters on paper towels to absorb any excess oil.
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21
Sprinkle with sat and serve warm.
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22
Entertaining Tip: You can fry up a couple of batches of these an hour before your guests arrive and simply heat them again in a 300F oven before serving.
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Or keep warm in a 250F oven after making them.
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24
The fritters are great alone but they are equally great with a couple of dipping sauces.
