Last updated 6/12/2012 1:09:50 AM. Recipe ID 36897. Report a problem with this recipe.
Title: Boudin balls
Yield: 12 Servings
2 lb Boudin
2 Eggs; beaten
Bread crumbs seasoned with
-salt and cayenne
Fresh chiles; approx. one
-per ball (variable)
Oil for frying
Yields about 4 dozen.
Remove boudin from casing; mix in fresh chiles.
Shape mixture into balls about the size of a golf ball or smaller.
Dip in beaten egg mixture and then into seasoned bread crumbs. I
like to either use a large bowl with the bread crumbs in it and
tossing 10 balls in it at a time and "tossing" to coat. [best to coat
only as many balls as you can fry at one time; seasoning gets soggy
if allowed to sit]. Or, put bread crumbs in a large plastic bag, add
balls, and "shake".
Heat approx 1 1/2 inch of oil in a large, heavy bottomed (cast iron is
excellent) skillet. Deep fat fry balls at 375 degrees (temp may be
lowered, but no lower than 345 degrees) until golden brown; drain on
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