Boudin BallsFrom betty_boop 1 year ago
- Now this is amount is for 4 people.. but you can do more just get more BOUDIN.. shopping list
- Deep fryer shopping list
- cooking oil for frying shopping list
- 2 cups...Flour enough for dusting the Boudin now you can use crushed crackers / bread crumbs / jiffy corn meal/ fish fry.. but I prefer Flour.. shopping list
- Boudin 2 links.. that are about 7 inches long shopping list
- 1 egg shopping list
- 1/4 cup of milk shopping list
- Now this isn't hard !!! just looks like alot to do but really it's a choice of flour or crackers.. you can do this!! shopping list
- You can serve this with ketchup or your favorite dip... or check my recipes for some good stuff to use ... enjoy shopping list
How to make it
- Make your boudin. If using the store purchased variety, remove the meat mixture from the casing. (Some cooks have been known to cut the boudin and leave the casing on). Roll the mixture into balls a little smaller than an egg; actually any size....small, medium or large.
- But if you leave the casing on you can still use this way to fry just cut the links into small bit size pieces then set aside:
- Combine the milk and egg in a glass bowl. Set aside.
- Like I said you can choose which flour /crackers you want to use.. I am using the flour..
- so after the milk and egg is beat real well in a glass bowl
- Dip boudin into the egg and milk then dip in flour or cracker and set aside
- This is first coat with the milk and egg mixture; then dredge in the flour or cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours
- Now if you use the crackers make sure Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Season lightly or to your taste.
- Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm preferably but the taste is great either hot or cold.
The Cookbetty_boop Sulphur, LA
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