Boudin Balls
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- June 3, 2020
One of the many types of food New Orleans had to offer, were these little fried Cajun treats, called Boudin (Boo-dan) balls. Referred to as “peasant food”, these spunky bites have gone from rags to riches, and have been enjoyed by the masses for many, many years now. With a crunch that would make a person with misophonia (irritated by the sound of other’s eating) cringe, these tiny delicacies are packed full of flavor and soul. These snacks are a crowd pleaser, so make an abundance! They go fast!
Details
- Preparation Time: 45 min.
- Cook Time: 30 minutes
- Cuisine: American
- Servings: Makes 15-20 balls
Ingredients
- 1 lb. of ground pork *If you can find Boudin sausage, then that's a bonus!
- 1/4 cup of dirty rice, cooked
- 1 tsp. of salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. of hot sauce
- 1/4 cup of white onion, finely diced
- 1 jalapeño, de-seeded and finely diced
- 1 tbsp. of garlic, minced
- 2 extra large eggs, beaten
- 2 cups of bread crumbs (Panko style)
- *Vegetable oil for frying
Preparation
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1Combine pork, rice, salt, cayenne pepper, hot sauce, onion, jalapeño, and garlic into a large mixing bowl. Combine until all ingredients are well mixed.
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2In a cast iron skillet, pour enough oil deep enough to immerse balls halfway. Heat oil over medium high heat for 2 minutes before using.
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3Form the pork mixture into 1"-2" balls, coat in egg mixture, and then gently roll the balls through the panko crumbs.
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4It is best to do this next step in batches. Gently place balls into the hot oil, and fry for about 3-5 minutes or until golden brown.
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5Place on a cooling rack with paper towels under to prevent sogginess.
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6Serve with a remoulade sauce.
