What better way to use up leftover mashed potatoes than lightly frying them and topping with caviar. The perfect appetizer for a luxurious celebration!
California White Sturgeon Caviar
What better way to use up leftover mashed potatoes than lightly frying them and topping with caviar. The perfect appetizer for a luxurious celebration!
California White Sturgeon Caviar
- • 2 cups leftover mashed potatoes
- • 4-6 tablespoons cornstarch
- • Neutral oil for frying
- • ½ cup chives, finely chopped
- • 1 lemon, zested
- • 8 oz package of crème fraîche
- • 1 jar of Fishwife Caviar
- In a medium bowl, stir leftover mashed potatoes and 4 tablespoons of cornstarch until well incorporated. If your mashed potatoes were more moist you may need more cornstarch, at this point you can test by trying to roll up a small amount and if it feels sticky or isn’t rolling together easily add more, 1 tablespoon at a time.
- Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture, then roll into a ball in your hands. Repeat until no dough remains.
- Fill a deep saucepan with oil, about 2-3” deep. Heat over medium until a thermometer reads 350-375. Working in batches, add the potato balls one at a time to the hot oil (avoid crowding or they’ll stick together) and fry, turning to cook evenly. Fry for 1-2 minutes, just until golden brown and crisp. Using a slotted metal spoon or spider transfer to a wire lined baking sheet or paper towel and salt immediately. Repeat until all are fried.
- Enjoy as shown – a mashed potato ball topped with a dollop of crème fraîche and caviar.
California White Sturgeon Caviar
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