Boudin Balls
By: Anonymous
Published: Saturday, December 12, 2009 - 1:13am

Ingredients




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

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.