| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetable | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1/2 | c | Milk |
| 2 | tb | Butter or margarine |
| 1/2 | ts | Salt |
| 1 1/2 | c | Instant potato buds |
| 2 | Eggs; beaten | |
| Catsup |
INSTRUCTIONS
In saucepan, heat water, milk, butter and salt to boiling. Remove from heat, stir in potato puffs. (Mixture will be stiff.) Cool; stir in eggs. Drop mixture by teaspoonsful onto waxed paper on cookie sheet. Chill at least two hours and shape into balls. In metal fondue pot, heat salad oil (3 to 4 inches) to 400 degrees. Transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil. Spear potato balls with fondue fork and place in hot oil. Cook two to three minutes or until golden brown; drain. Serve with catsup. Makes 25 to 30 puffs. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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