Crispy Boudin Balls with Creole Remoulade
Louisiana-style boudin is rolled into bite-sized balls, coated in seasoned panko and fried until crispy and golden. Serve with a creamy homemade Creole remoulade.
Servings: 6 servings
Ingredients
Boudin Balls
- 2 pounds prepared pork boudin links
- 1 to 2 teaspoons AB's Bayou Seasonin' divided, or to taste
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons whole milk or buttermilk
- 2 cups panko breadcrumbs
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Vegetable canola or peanut oil, for frying
Creole Remoulade
- 3/4 cup mayonnaise
- 2 tablespoons Creole or whole-grain mustard
- 1 tablespoon ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 small garlic clove finely grated
- 1 tablespoon finely chopped green onion
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon AB's Bayou Seasonin' or to taste
Instructions
- Combine all Creole remoulade ingredients in a bowl. Cover and refrigerate for at least 30 minutes.
- Remove the boudin filling from the casings and place it in a large bowl. Taste the fully cooked filling and mix in 1 teaspoon Bayou Seasonin' only if needed.
- Scoop approximately 2 generous tablespoons of filling for each ball. Roll into 1 1/2-inch balls and arrange on a parchment-lined sheet pan.
- Refrigerate the shaped boudin balls for at least 30 minutes, or until firm.
- Place the flour in one shallow bowl. Whisk the eggs and milk in a second bowl. Combine the panko, smoked paprika, garlic powder and remaining Bayou Seasonin' in a third bowl.
- Coat each ball in flour, dip it in the egg mixture and press it into the seasoned panko. For an extra-crispy crust, repeat the egg and panko coatings.
- Heat approximately 3 inches of frying oil in a Dutch oven to 350°F.
- Fry four or five boudin balls at a time for 4 to 5 minutes, turning occasionally, until golden brown and hot in the center.
- Transfer to a wire rack and allow the oil to return to 350°F before frying the next batch.
- Serve hot with chilled Creole remoulade.
Notes
- Prepared boudin varies in salt and spice level. Taste it before adding more seasoning.
- Chilling helps the balls hold their shape during breading and frying.
- Maintain an oil temperature between 340°F and 350°F.
- Fry one test ball before cooking the entire batch.
- Reheat leftovers in a 375°F oven or air fryer to restore the crispy coating.
- Confirm that the packaged boudin is fully cooked. Fry until the center reaches 165°F.
Nutrition
Calories: 387kcal | Carbohydrates: 33g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 426mg | Potassium: 147mg | Fiber: 2g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 3mg