Fried Boudin Balls

Ingredients

3 to 4 boudin links

8oz cream cheese

1 to 3 Jalapeños, diced

1 cup shredded cheddar cheese

4 eggs

1 1/2 cups all purpose flour

3 1/2 cups cooking oil

green onions, chopped to garnish (optional)

Tony Chachere’s Original Creole Seasoning

Tony Chachere’s Crispy Creole Hush Puppy Mix

Tony Chachere’s Creole-Style Ranch Dressing

Directions

  1. Slice the boudin links down the middle, remove the casing, add filling into a mixing bowl.
  2. In the same bowl, add in cream cheese, jalapeño, shredded cheese, season to taste with Tony Chachere’s Original Creole Seasoning, then combine.
  3. Using 1⁄2 cup of the cooking oil, grease your hands. This will make molding the boudin balls much easier.
  4. Mold a small amount of the boudin mixture into golf ball-sized balls. After molding, set the balls onto a tray and repeat the process until you run out of filling.
  5. Freeze the boudin balls for 15 minutes, this will make coating the balls much easier.
  6. Add the flour into a bowl, season it to taste with Tony Chachere’s Original Creole Seasoning, then set aside.
  7. Crack the eggs into another bowl, season it with Tony Chachere’s Original Creole Seasoning, then whisk together and set aside.
  8. Add Tony Chachere’s Crispy Creole Hush Puppy Mix, then set aside.
  9. Coat each ball in the flour, then the egg wash, then Tony Chachere’s Crispy Creole Hush Puppy Mix. Set the finished ball onto a tray and repeat the process with the remaining balls.
  10. Place the boudin balls back into the freezer for an additional 10 minutes.
  11. On high heat, add the cooking oil into a pot and let it reach at least 300°.
  12. Fry the balls in batches to avoid overcrowding. Fry each ball for 3-5 minutes, flipping them halfway through cook time.
  13. Once done, remove the balls from the oil and let them drain on paper towels or a wire rack.
  14. Plate the boudin balls, garnish them with the green onions, then serve them with Tony Chachere’s Creole-Style Ranch Dressing, and enjoy!
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