LUNCH

Crispy Fried Boudin Balls That Will Delight Your Taste Buds

by basmer

12 de February de 2026

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Crispy Fried Boudin Balls pack a delightful crunch and a flavor explosion that will impress your taste buds.

Why You’ll Love This Crispy Fried Boudin Balls

These fried boudin balls are not only tasty but also versatile and easy to prepare. Here are several reasons to fall in love with them:

Flavorful: The combination of pork and chicken livers creates a rich, savory filling.
Crunchy Exterior: Achieve the perfect crispy boudin balls with a deep-fried coating.
Great for Gatherings: They’re a popular boudin ball appetizer for parties and gatherings.
Customizable: You can add different spices or herbs to suit your taste.
Easy to Make: This boudin ball recipe is straightforward for beginners.
Leftovers: They can be stored and reheated, making them perfect for meal prep.

Ingredients for Crispy Fried Boudin Balls

Gather these items:

2 medium stalks celery (diced, about 2/3 cup)
1 medium yellow onion (diced, about 1 cup)
6 cloves garlic (minced)
1 large jalapeño pepper (minced, seeded if preferred, about 2 tablespoons)
1.5 pounds boneless pork shoulder or butt (cut into 1-inch pieces)
6 ounces chicken livers (trimmed and rinsed, 1 cup)
2 tablespoons Cajun seasoning (plus 2 teaspoons, divided)
6-7 cups water (used to cover the filling while simmering)
2 cups cooked white rice
2 medium scallions (finely chopped, about 1/4 cup)
6 sprigs fresh parsley (finely chopped, about 1 tablespoon)
1 teaspoon kosher salt
0.5 teaspoon black pepper
0.25 teaspoon cayenne pepper
2 large eggs (beaten)
1.5 cups panko breadcrumbs
0.5 cup all-purpose flour
4 cups neutral oil (such as vegetable)
remoulade sauce (for serving)

How to Make Crispy Fried Boudin Balls Step-by-Step

Step 1: In a large pot, place 2/3 cup diced celery, 1 cup diced yellow onion, 6 cloves minced garlic, and 2 tablespoons minced jalapeño. Add 1.5 pounds of pork shoulder and 6 ounces of chicken livers.
Step 2: Sprinkle in 1 tablespoon of Cajun seasoning and add enough water, about 6 to 7 cups, to cover everything. Cover the pot and bring it to a boil over high heat.
Step 3: Uncover, reduce the heat to medium, and let it simmer for about 1 1/2 hours, until the pork is tender.
Step 4: Strain the mixture through a fine-mesh strainer, discarding the liquid. Allow it to cool in the strainer for 10 minutes.
Step 5: In a large bowl, combine 1/4 cup finely chopped scallions and 1 tablespoon finely chopped parsley. Transfer the cooled pork mixture to a cutting board and finely chop it before adding it to the bowl with the scallions.
Step 6: Mix in 2 cups cooked white rice and the remaining 1 tablespoon of Cajun seasoning until the mixture starts to stick together. Adjust seasoning with up to 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper for your preferred spice level. Cover and refrigerate for at least 4 hours, or overnight if you can wait!
Step 7: Once chilled, scoop the mixture with a 1 1/2-inch scoop or roll into roughly 20 to 26 balls. Place them in a single layer on a baking sheet or plate.
Step 8: Beat 2 large eggs in a shallow bowl. In another bowl, place 1 1/2 cups panko breadcrumbs. In a third bowl, combine 1/2 cup all-purpose flour and 2 teaspoons Cajun seasoning, whisking well.
Step 9: Heat 4 cups of neutral oil over medium heat until it reaches 325ºF.
Step 10: Roll each boudin ball in the flour mixture, shake off excess, dip into the egg, then coat in breadcrumbs, returning them to the baking sheet.
Step 11: Working in batches, fry the boudin balls until golden brown, about 4 to 5 minutes. Transfer them to paper towels to drain excess oil. Serve warm with remoulade sauce!

Pro Tips for the Best Crispy Fried Boudin Balls

Keep these in mind:

Let the mixture chill thoroughly; it helps form the balls easier.
Use a deep fryer for consistent temperature, ensuring crispy boudin balls every time.
Experiment with spices to suit your taste; adding herbs can elevate the flavor.

Best Ways to Serve Crispy Fried Boudin Balls

These boudin balls are perfect as:

A starter for your next gathering or party, paired with the best boudin ball dipping sauce.
A side dish with your favorite Cajun meal.
An appetizer that will wow your guests at any event!

How to Store and Reheat Crispy Fried Boudin Balls

Store leftover boudin balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an air fryer or oven until warmed through to maintain that crispy texture.

Frequently Asked Questions About Crispy Fried Boudin Balls

What’s the secret to perfect Crispy Fried Boudin Balls?

The key is to let the filling chill before forming the balls. This helps them hold their shape while frying and achieve that crunchy exterior.

Can I make Crispy Fried Boudin Balls ahead of time?

Absolutely! You can prepare the filling and form the balls a day in advance. Just refrigerate them until you’re ready to fry.

How do I avoid common mistakes with Crispy Fried Boudin Balls?

Ensure your oil is hot enough before frying; this prevents the boudin balls from absorbing too much oil and becoming soggy.

Variations of Crispy Fried Boudin Balls You Can Try

Explore these fun twists on the classic:

Add cheese for a creamy center, making your boudin balls even more indulgent.
Try different meats, such as chicken or turkey, for a lighter version.
Incorporate unique spices like smoked paprika or chipotle for a flavor kick.

For more delicious recipes, check out our latest recipes or try making Korean BBQ meatballs for a unique twist!

Crispy Fried Boudin Balls That Will Delight Your Taste Buds - Crispy Fried Boudin Balls - additional detail

For more tips on frying, you can refer to this frying guide for best practices.

Lastly, if you’re looking for a great side dish, consider pairing these with creamy potato soup!

Crispy Fried Boudin Balls That Will Delight Your Taste Buds

Author: basmer
Total Time: 290 min
Yield: 20 to 26 balls 1x
Diet: Gluten Free

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Description

Crispy Fried Boudin Balls pack a delightful crunch and a flavor explosion that will impress your taste buds.

Instructions

In a large pot, place 2/3 cup diced celery, 1 cup diced yellow onion, 6 cloves minced garlic, and 2 tablespoons minced jalapeño. Add 1 1/2 pounds of pork shoulder and 6 ounces of chicken livers.
Sprinkle in 1 tablespoon of Cajun seasoning and add enough water, about 6 to 7 cups, to cover everything. Cover the pot and bring it to a boil over high heat.
Uncover, reduce the heat to medium, and let it simmer for about 1 1/2 hours, until the pork is tender.
Strain the mixture through a fine-mesh strainer, discarding the liquid. Allow it to cool in the strainer for 10 minutes.
In a large bowl, combine 1/4 cup finely chopped scallions and 1 tablespoon finely chopped parsley. Transfer the cooled pork mixture to a cutting board and finely chop it before adding it to the bowl with the scallions.
Mix in 2 cups cooked white rice and the remaining 1 tablespoon of Cajun seasoning until the mixture starts to stick together. Adjust seasoning with up to 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper for your preferred spice level. Cover and refrigerate for at least 4 hours, or overnight.
Once chilled, scoop the mixture with a 1 1/2-inch scoop or roll into roughly 20 to 26 balls (about 3 rounded tablespoons or 1 1/2 ounces each). Place them in a single layer on a baking sheet or plate.
Beat 2 large eggs in a shallow bowl. In another bowl, place 1 1/2 cups panko breadcrumbs. In a third bowl, combine 1/2 cup all-purpose flour and 2 teaspoons Cajun seasoning, whisking well.
In a large saucepan, heat 4 cups of neutral oil over medium heat until it reaches 325ºF.
One by one, roll each boudin ball in the flour mixture, shake off excess, dip into the egg, then coat in breadcrumbs, returning them to the baking sheet.
Line another baking sheet with paper towels. Working in batches of 5 or 6, fry the boudin balls until golden brown, about 4 to 5 minutes. Transfer them to the paper towels to drain excess oil. Serve warm with remoulade sauce!