Recipe#1159

Servings: YIELD: 100 Portions
Portions: 3-1 Ounce Balls Each
Pan Size:
Temperature: 375 degrees F. Deep Fat

INGREDIENTS

1 1/2 cups (4 1/2 oz) onions, dehydrated, chopped
1 qt. water, warm
2 1/4 qt. (4 lb 9 oz or 3/4-No 10 cn) potatoes, white, instant
2 1/4 cups (10 oz) milk, nonfat, dry
3 1/3 cups (12 oz) flour, wheat, pastry, sifted
3 tbsp. (2 oz) salt
1/2 tsp. nutmeg, ground
1/4 tsp. thyme, ground
6 1/4 qt. water, boiling
2 cups (1 lb or 1/6-No. 10 cn) potatoes, white, instant

INSTRUCTIONS

Rehydrate onions in 1 qt warm water for 15 minutes. Drain and set aside. Combine potatoes, nonfat milk, flour, salt, nutmeg, and thyme; mix well.P our water into mixer bowl. On low speed, rapidly add dry ingredients. Mix 1 minute or until thoroughly blended. Add onions. Mix until thoroughly blended. Shape mixture into balls, about 1 oz each. Roll in potato granules. Fry 3 minutes or until golden brown.