Best Potato And Sage Fritters With Lemon Aioli Recipes

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POTATO AND SAGE FRITTERS



Potato and Sage Fritters image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 4h

Yield 40 fritters

Number Of Ingredients 13

1/4 cup warm water
2 tablespoons all-purpose flour
1/2 envelope (1 1/8 teaspoon) active dry yeast
1 pound russet potatoes, peeled and cut into 1-inch cubes
Cold water
1 tablespoon plus 2 teaspoons sea salt
2 large eggs
1/2 cup extra-virgin olive oil
2 cups all-purpose flour
1 tablespoon finely chopped fresh sage leaves
2 teaspoons freshly grated lemon zest
1/2 teaspoon coarsely ground black pepper
4 to 6 cups peanut oil, for deep-frying

Steps:

  • To make the sponge: 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 1 1/2 to 2 hours.
  • Heat the oil in a deep-fryer to 375 degrees 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: 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. Or keep warm in a 250F oven after making them. The fritters are great alone but they are equally great with a couple of dipping sauces.

POTATO AND SAGE FRITTERS WITH LEMON AIOLI



Potato and Sage Fritters with Lemon Aioli image

Light potato fritters with a lemony sauce- serve for a party appetizer.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 3h30m

Yield 15

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g

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