1/2 c. water
1/2 c. milk
2 tbsp. butter
1/2 tsp. salt
1 1/2 c. potato buds instant puffs (dry)
2 eggs, beaten

In saucepan, heat water, milk, butter and salt to boiling. Remove from heat; stir 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 inches) to 400 degrees; transfer pot to source of heat at table. Adjust heat when necessary. Instead of using a fondue pot, you can heat 3 to 4 inches of salad oil and fry on stove burner.