THOROUGHLY MIX ALL DRY INGREDIENTS. ADD THE MILK AND WATER. WHEN DOUGH IS OF AN EVEN CONSISTNCY, STIR IN THE CHOPPED ONION. ADD MORE MILK IF NECESSARY. STIR IN THE CHOPPED ONION. ADD MORE MILK IF NECESSARY. SHAPE DOUGH INTO 1-INCH BALLS. DROP INTO PREHEATED DEEP FAT AND FRY ON ALL SIDES UNTIL BROWN. PLACE ON A PAPER TOWEL AFTER FRYING TO HELP ABSORB THE EXESSS FAT.