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Add a photoServings: 12
Ingredients
- 1 quart WATER, Hot
- 1 563/1000 gal WATER, BOILING
- 2 1/4 c. Lowfat milk, DRY NON-FAT L HEAT
- 2 c. POTATO INST GRA #10
- 2 1/2 quart POTATO INST GRA #10
- 1 1/2 c. ONIONS DRY
- 3 c. FLOUR GEN PURPOSE 10LB
- 1 tsp NUTMEG Grnd
- 1/4 tsp THYME Grnd
- 3 Tbsp. SALT TABLE 5LB
Directions
- TEMPERATURE: 375 F. DEEP FAT
- 1. REHYDRATE ONIONS IN WATER FOR 15 Min. DRAIN. SET ASIDE FOR USE IN STEP 5.
- 2. COMBINE INSTANT POTATO GRANULES, Lowfat milk, FLOUR, SALT, NUTMEG, AND THYME; MIX WELL.
- 3. POUR WATER INTO MIXER BOWL.
- 4. AT LOW SPEED, RAPIDLY Add in DRY INGREDIENTS. MIX 1 MINUTE Or possibly Till WELL BLENDED.
- 5. Add in ONIONS, MIX Till WELL BLENDED.
- 6. SHAPE Mix INTO BALLS ABOUT 1 Ounce EACH. ROLL IN POTATO GRANULES.
- 7. FRY 3 Min Or possibly Till Golden.
- 8. DRAIN WELL IN BASKET Or possibly ON ABSORBENT PAPER.
- SERVING SIZE: 3 1 Ounce B
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 672g | |
| Recipe makes 12 servings | |
| Calories 141 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.84g | 1% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1789mg | 75% |
| Potassium 130mg | 4% |
| Total Carbs 27.92g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.28g | 2% |
| Protein 4.98g | 8% |
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