1/2 cup water
1/2 cup milk
2 tbsp. butter or margarine
1/2 tsp. salt
1 1/2 cups Potato Buds instant puffs (dry)
2 eggs, beaten

In saucepan, heat water, milk, butter and salt to boiling. Remove from heat; stir in instant puffs (mixture will be stiff). Cool, stir in eggs. Drop mixture by teaspoonfuls onto waxed paper-covered baking sheet. Chill at least 2 hours; shape into balls.

In metal fondue pot, heat salad oil (3 to 4") to 400F; transfer pot to heat source at table. Adjust heat when necessary to maintain temperature of oil.

Spear potato balls with fondue forks and place in hot oil. Cook 2 to 3 minutes or until golden brown; drain. Dip into ketchup.

25 to 30 puffs.

Hot Corn Puffs: Stir 1 can (8 3/4 oz) whole kernel corn, drained, with the eggs. Chill, but do not shape into balls.

Hot Dill Puffs: Stir in 1/4 tsp. dill weed with the eggs.

Hot Onion Puffs: Heat 1 tbsp. instant minced onion with the liquid.