Ingredients

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

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