Crispy Boudin Balls Recipe
Crispy boudin balls are deep-fried bites with a crunchy cornmeal crust and tender, flavorful filling, perfect for parties and quick snacks.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Cajun
Ingredients
Scale
- 1 pound boudin sausage
- 1 cup cooked white rice (preferably day-old)
- ½ cup all-purpose flour (or almond flour for gluten-free)
- ¾ cup cornmeal
- 2 large eggs, beaten
- 2 stalks green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil for deep frying (enough to fill pot about 3 inches deep)
Instructions
- Remove the casing from 1 pound of boudin sausage by slicing lengthwise and squeezing out the filling into a large bowl. Break it up with a fork.
- Stir in 1 cup of cooked white rice, 2 finely chopped green onions, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Mix well to combine.
- Add ½ cup all-purpose flour and 2 beaten eggs to the mixture. Stir until a sticky dough forms that holds together when shaped. If too wet, add a little more flour.
- Using a small ice cream scoop or spoon, portion out the mixture into 1 ½-inch balls. Place them on a parchment-lined baking sheet. Chill in the fridge for at least 20 minutes to firm up.
- Place ¾ cup of cornmeal in a shallow bowl. Lightly roll each chilled boudin ball in the cornmeal, pressing gently to coat all sides.
- Pour vegetable oil into your deep fryer or heavy pot to a depth of 3 inches. Heat to 350°F (175°C). Use a thermometer to check the temperature.
- Carefully drop 4–5 balls into hot oil, avoiding overcrowding. Fry for about 3–4 minutes, turning occasionally, until golden brown and crispy. They should float and the internal temperature should reach 165°F (74°C).
- Remove with a slotted spoon and place on paper towels to drain excess oil. Serve warm with your favorite dipping sauces.
Notes
Use a thermometer to maintain oil temperature at 350°F to avoid burning or greasy balls. Chill the shaped balls before coating to keep them intact. Fry in small batches to maintain oil temperature. Press cornmeal gently to avoid a thick crust. Reheat in oven at 375°F for 10 minutes to retain crispiness.
Nutrition
- Serving Size: Approximately 3-4 bo
- Calories: 120
- Fat: 7
- Carbohydrates: 7
- Protein: 8
Keywords: boudin balls, crispy boudin, deep fried boudin, Cajun appetizer, party snacks, fried bites