Billy's Boudin Balls Recipe
Embark on a culinary journey to the heart of Cajun country with Billy's Boudin Balls Recipe.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Skillet for sautéing
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels for draining
- Food processor (optional, for finer texture)
Ingredients
- 1 lb of pork shoulder ground
- 2 cups cooked white rice
- 1/2 cup green onions finely chopped
- 1/3 cup parsley finely chopped
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large eggs beaten
- 1 cup of breadcrumbs
- Vegetable oil for frying
Instructions
- In a large bowl, mix the ground pork, cooked rice, green onions, parsley, Cajun seasoning, garlic powder, onion powder, salt, and pepper until well combined.
- Shape the mixture into small balls, about the size of a golf ball.
- Dip each ball first into the beaten eggs, then roll them in breadcrumbs to coat thoroughly.
- Heat the oil in a deep fryer or a large pot to 375°F (190°C).
- Fry the boudin balls in batches, being careful not to overcrowd the pot. Cook for about 5-7 minutes or until they are golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Notes
- Ensure the oil is hot enough before frying to prevent the boudin balls from becoming oily.
- Don’t pack the balls too tightly; a looser texture allows for a more tender bite.
- Use fresh herbs for a brighter flavor profile.
- For an extra crispy exterior, double coat the boudin balls with breadcrumbs by dipping them twice in egg and breadcrumbs.
- Let the mixture sit in the refrigerator for an hour before forming the balls to enhance the flavors and firm up the mixture.