Ingredients
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
Preparation
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.
