Serves: 12
Total Calories: 74
Yield: 12 puffs
Bring butter, Tabasco® sauce, salt, and 1/2 cup water to boil. Add flour all at once and cook over low heat, stirring constantly, until mixture leaves sides of pan and forms a ball. Remove from heat and add eggs, one at a time, beating well after each addition. Continue beating until the mixture has a satiny sheen to it. Beat in the groats and onion.
Drop by teaspoonfuls into hot oil (375°F) 2 inches deep. Cook for 5 minutes or until golden brown.
This Buckwheat Puffs recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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