Potato And Sage Fritters Recipes

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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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