Hot Potato Puffs From Early 1900s |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 25 |
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This recipe was given to me from my grandmother before she passed in the 90's. I remember eating these growing up. My fave ones are the onion puffs. She made plain, dill, & onion puffs. Ingredients:
1/2 c water |
1/2 c milk |
2 tbsp butter or margarine |
1/2 tsp salt |
1-1/2 c potato buds instant puffs (dry) |
2 eggs, beaten |
catsup |
Directions:
1. In saucepan, heat water, milk, butter & salt to boiling
2. Remove from heat; stir in instant puffs (mixture will be stiff)
3. Cool; stir in eggs
4. Drop mixture by tspful onto waxed paper-covered baking sheet
5. Chill at least 2 hours; shape into balls
6. In metal fondue pot, heat salad oil (3-4 ) to 400; transfer pot to source of heat at table
7. Adjust heat when necessary to maintain temerature of oil (you can also do this in the deep fryer instead of fondue)
8. Spear potato balls with fondue forks and place in hot oil
9. Cook 2-3 mins or until golden brown; drain
10. Dip into catsup
11. For Onion Puffs: add 1 tbsp minced onion with the liquid
12. For Dill puffs: Stir in 1/4 tsp dill weed with the eggs
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