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 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

• 1 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.
• 2 Meanwhile, in small bowl, mix aioli ingredients. Cover; refrigerate until ready to serve.
• 3 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.
• 4 In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
• 5 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.
• 6 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.