Golden potatoe balls (ins

100 Servings

Ingredients

Quantity Ingredient
1 quart WATER; WARM
1 9/16 gallon WATER; BOILING
2¼ cup MILK; DRY NON-FAT L HEAT
2 cups POTATO INST GRA #10
2½ quart POTATO INST GRA #10
1½ cup ONIONS DRY
3 cups FLOUR GEN PURPOSE 10LB
1 teaspoon NUTMEG GROUND
¼ teaspoon THYME GROUND
3 tablespoons SALT TABLE 5LB

Directions

TEMPERATURE: 375 F. DEEP FAT

1. REHYDRATE ONIONS IN WATER FOR 15 MINUTES. DRAIN. SET ASIDE FOR USE IN STEP 5.

2. COMBINE INSTANT POTATO GRANULES, MILK, FLOUR, SALT, NUTMEG, AND THYME; MIX WELL.

3. POUR WATER INTO MIXER BOWL. 4. AT LOW SPEED, RAPIDLY ADD DRY INGREDIENTS. MIX 1 MINUTE OR UNTIL WELL BLENDED.

5. ADD ONIONS, MIX UNTIL WELL BLENDED.

6. SHAPE MIXTURE INTO BALLS ABOUT 1 OZ EACH. ROLL IN POTATO GRANULES.

7. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.

8. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

Recipe Number: Q05600

SERVING SIZE: 3 1 OZ B

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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