Boudin Balls

Ingredients

2 pounds Boudin
2 Eggs, beaten
Bread crumbs seasoned with salt and Fresh chiles, approx. one per ball (variable)

Preparation

1
Yields about 4 dozen.
2
Remove boudin from casing; mix in fresh chiles.
3
Shape mixture into balls about the size of a golf ball or smaller.
4
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".
5
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 paper towels.

Tools

 



Tags:

Yield:

12.0 servings

Added:

Saturday, December 12, 2009 - 1:13am

Creator:

Anonymous

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