Crispy Mashed Potato Balls with Chive Crème Fraîche & Caviar

Recipe by Kristiana Noel

Serves 8-10

This Recipe Features:

California White Sturgeon Caviar

$99.00

This Recipe Features:

$99.00

Ingredients

Directions

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.

This Recipe Features

$99.00

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