Potato and Sage Fritters with Lemon Aioli

Ingredients

• 0.3 cup water 
• 2 tablespoons flour all-purpose
• 1 package yeast dry
• 1 lb baking potatoes fresh peeled cut into 1-inch cubes ( 3 cups)
• 2  eggs 
• 0.5 cup olive oil 
• 0.8 teaspoon salt 
• 0.5 teaspoon pepper 
• 2 teaspoons lemon zest grated
• 1 tablespoon sage fresh finely chopped
• 2 cups flour all-purpose
• 1 serving vegetable oil for frying
• 0.7 cup mayonnaise 
• 2 large cloves garlic finely chopped
• 2 tablespoons juice of lemon 

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• dutch oven
• deep fryer

Directions

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.
4. Heat to boiling; reduce heat to medium-low. Cover; cook potatoes about 20 minutes or until tender.
5. Drain; mash potatoes with fork. Cool about 10 minutes.
6. In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
7. 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.
8. 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.
9. Drain on paper towels; serve warm with aioli.