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Add a photoServings: 12
Ingredients
- 2 lb Boudin
- 2 x Large eggs, beaten Bread crumbs seasoned with salt and cayenne Fresh chiles, approx. one per ball (variable) Oil for frying
Directions
- Yields about 4 dozen.
- Remove boudin from casing; fold in fresh chiles.
- Shape mix into balls about the size of a golf ball or possibly smaller.
- Dip in beaten egg mix 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 possibly, put bread crumbs in a large plastic bag, add in 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) till golden; drain on paper towels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 12 servings | |
| Calories 12 | |
| Calories from Fat 7 | 58% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 11mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 0.06g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.06g | 0% |
| Protein 1.03g | 2% |
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