Cajun Boudin Balls (Print Page)
Spicy Cajun pork and rice balls, breaded and fried until golden — perfect warm party bites.
# What You Need:
→ Boudin Filling
01 - 1 lb Cajun boudin sausage, casings removed
02 - 2 green onions, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup fresh parsley, finely chopped
→ Breading Station
05 - 1 cup all-purpose flour
06 - 2 large eggs, beaten
07 - 1 1/2 cups plain breadcrumbs or panko
→ For Frying
08 - Vegetable oil, enough for deep frying
→ For Serving
09 - Creole mustard or remoulade sauce
# Directions:
01 - In a large mixing bowl, combine the boudin sausage, green onions, garlic, and parsley. Mix thoroughly until all ingredients are evenly incorporated.
02 - Scoop approximately 2 tablespoons of the mixture and roll into a compact ball. Repeat with the remaining mixture until all filling is used.
03 - Place the flour, beaten eggs, and breadcrumbs into three separate shallow bowls, arranging them in a breading line.
04 - Roll each boudin ball in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs. Place the breaded balls on a tray.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the boudin balls in batches, turning occasionally, until golden brown and crispy, about 3 to 4 minutes per batch.
06 - Remove the fried balls with a slotted spoon and drain on paper towels. Serve hot with Creole mustard or remoulade sauce on the side.
# Expert Tips:
01 -
- These disappeared so fast at my last cookout that I had to hide a plate in the oven just so I could taste one myself.
- That crispy shell giving way to spiced pork and rice is the kind of contrast that makes you close your eyes and chew slowly.
02 -
- If the oil drops below 325 degrees Fahrenheit the breading absorbs grease and turns soggy instead of shattering when you bite.
- Chilling the shaped balls for thirty minutes before breading keeps them from cracking apart in the fryer.
03 -
- Wet hands slightly when shaping the balls and the mixture will stop sticking to your palms.
- Let the fried balls rest on a wire rack instead of paper towels so the bottom stays as crispy as the top.