Boudin balls

Yield: 12 Servings

Measure Ingredient
2 pounds Boudin
2 \N Eggs; beaten
\N \N Bread crumbs seasoned with salt and cayenne
\N \N Fresh chiles; approx. one per ball (variable)
\N \N Oil for frying

Date: Wed, 20 Mar 1996 14:07:39 -0600 From: rael@...

Yields about 4 dozen.

Remove boudin from casing; mix in fresh chiles.

Shape mixture into balls about the size of a golf ball or smaller.

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".

Heat approx 1½ 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.

Adapted from CAJUN CUISINE (Beau Bayou Publishing Co., 1985) CHILE-HEADS DIGEST V2 #272

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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