| 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.
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