0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Eggs Cajun Meat 12 Servings

INGREDIENTS

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

INSTRUCTIONS

Date: Wed, 20 Mar 1996 14:07:39 -0600
From: rael@EbiCom.net
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 1 1/2 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, http://www.erols.com/hosey.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?