Description
Crispy Fried Boudin Balls pack a delightful crunch and a flavor explosion that will impress your taste buds.
Ingredients
Scale
- 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)
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!
Notes
- Prep Time: 240 min
- Cook Time: 50 min
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 boudin ball
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg
Keywords: Crispy Fried Boudin Balls