Cajun Boudin Balls (Print Version)
Spicy boudin with green onions and garlic, breaded and fried to golden, crisp bites perfect for sharing.
# What You'll 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 finely chopped fresh parsley
→ Breading
05 - 1 cup all-purpose flour
06 - 2 large eggs, beaten
07 - 1 1/2 cups plain breadcrumbs or panko
→ Frying
08 - Vegetable oil, for deep frying
→ Serving
09 - Creole mustard or remoulade sauce
# How-To Steps:
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 compact, uniform balls. Repeat with the remaining filling.
03 - Place the flour, beaten eggs, and breadcrumbs into three separate shallow bowls arranged in a line for easy breading.
04 - Roll each ball in flour, shaking off excess, then dip into the beaten eggs, and finally 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, avoiding overcrowding, 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 crispy golden balls pack so much Cajun flavor into one bite that guests will ambush you for the recipe before the first batch cools down.
- Frying them at home fills your whole house with an incredible aroma that beats any restaurant appetizer I have ever tried.
02 -
- If your oil temperature drops below 325 degrees Fahrenheit the breading will soak up grease like a sponge and you will end up with soggy balls instead of crispy ones so use a thermometer and be patient between batches.
- Chilling the formed balls in the fridge for about thirty minutes before breading and frying helps them hold their shape dramatically better than frying them room temperature.
03 -
- Panko breadcrumbs create a shatteringly crisp shell that regular breadcrumbs simply cannot match and the texture difference is absolutely worth seeking them out.
- Stir a splash of hot sauce into your beaten egg mixture for an extra layer of flavor that sneaks through the breading and surprises people in the best way.