Instructions: 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.

SERVING SIZE: 3 1 OZ B

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