Hot Potato Puffs From early 1900s
From rodeogirl73 16 years ago
- 5 minutes to make
- Serves 25
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 shopping list
- 1/2 c milk shopping list
- 2 tbsp butter or margarine shopping list
- 1/2 tsp salt shopping list
- 1-1/2 c potato buds instant puffs (dry) shopping list
- 2 eggs, beaten shopping list
- catsup shopping list
How to make it
- In saucepan, heat water, milk, butter & salt to boiling
- Remove from heat; stir in instant puffs (mixture will be stiff)
- Cool; stir in eggs
- Drop mixture by tspful onto waxed paper-covered baking sheet
- Chill at least 2 hours; shape into balls
- In metal fondue pot, heat salad oil (3-4") to 400; transfer pot to source of heat at table
- Adjust heat when necessary to maintain temerature of oil (you can also do this in the deep fryer instead of fondue)
- Spear potato balls with fondue forks and place in hot oil
- Cook 2-3 mins or until golden brown; drain
- Dip into catsup
- For Onion Puffs: add 1 tbsp minced onion with the liquid
- For Dill puffs: Stir in 1/4 tsp dill weed with the eggs
People Who Like This Dish 3
- jen_mom6 Nowhere, Us
- morninlite Kalamazoo, MI
- rodeogirl73 Tacoma, WA
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