Source: U.S. Department of Defence
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Golden Potato Balls (Instant)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 056 00
GOLDEN POTATO BALLS (INSTANT)
Yield 100
Portion 3 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
123 cal
9g
2g
9g
0 mg
226 mg
25 mg
Ingredient
Weight
Measure
Issue
ONIONS,DEHYDRATED,CHOPPED
3 oz
1-1/2 cup
WATER,WARM
2-1/8 lbs
1 qts
POTATO,WHITE,INSTANT,GRANULES
1 lbs
2 qts 2 cup
MILK,NONFAT,DRY
5-3/8 oz
2-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
1-7/8 oz
3 tbsp
SALT
NUTMEG,GROUND
<1/16th oz
1/8 tsp
THYME,GROUND
<1/16th oz
<1/16th tsp
WATER,BOILING
13 lbs
1 gal 2-1/4 qts
POTATO,WHITE,INSTANT,GRANULES
3-3/8 oz
2 cup
Method
1
Rehydrate onions in water for 15 minutes. Drain; set aside for use in Step 5.
2
Combine potatoes, 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 ounce each. Roll into potato granules.
7
Fry 3 minutes or until golden brown in 375 F. deep fat fryer.
8
Drain well in basket or on absorbent paper. CCP: Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 3 Each |
| Calories: | 123 cal |
| Carbohydrates: | 9g |
| Protein: | 2g |
| Fat: | 9g |
| Cholesterol: | 0 mg |
| Sodium: | 226 mg |
| Calcium: | 25 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,DEHYDRATED,CHOPPED | 3 oz | 1-1/2 cup | |
| WATER,WARM | 2-1/8 lbs | 1 qts | |
| POTATO,WHITE,INSTANT,GRANULES | 1 lbs | 2 qts 2 cup | |
| MILK,NONFAT,DRY | 5-3/8 oz | 2-1/4 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 13-1/4 oz | 3 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| NUTMEG,GROUND | <1/16th oz | 1/8 tsp | |
| THYME,GROUND | <1/16th oz | <1/16th tsp | |
| WATER,BOILING | 13 lbs | 1 gal 2-1/4 qts | |
| POTATO,WHITE,INSTANT,GRANULES | 3-3/8 oz | 2 cup |
| Method: | |
|
1 Rehydrate onions in water for 15 minutes. Drain; set aside for use in Step 5. 2 Combine potatoes, 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 ounce each. Roll into potato granules. 7 Fry 3 minutes or until golden brown in 375 F. deep fat fryer. 8 Drain well in basket or on absorbent paper. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence