Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.84 Kcal (62 kJ) | ||
| Calories from fat | 11.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 2% | |
|---|---|---|---|
| Cholesterol | 15.63mg | 5% | |
| Sodium | 53.79mg | 2% | |
| Potassium | 12.78mg | 0% | |
| Total Carbs | 0.28g | 0% | |
| Sugars | 0.25g | 1% | |
| Protein | 0.62g | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 8.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 102.97 Kcal (431 kJ) | ||
| Calories from fat | 79.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 2% | |
|---|---|---|---|
| Cholesterol | 108.45mg | 5% | |
| Sodium | 373.1mg | 2% | |
| Potassium | 88.68mg | 0% | |
| Total Carbs | 1.94g | 0% | |
| Sugars | 1.7g | 1% | |
| Protein | 4.27g | 1% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 0.5mg | 0% | |
| Calcium | 60.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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