Pepperjack Boudin Balls Recipe
Make Pepperjack Boudin Balls Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Frying
Method
Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the shredded Pepperjack cheese, chopped Andouille sausage, cooked white rice, chopped green onions, garlic powder, onion powder, and Cajun seasoning. Mix until all ingredients are well combined.
- 2
- 3
Form Balls
With your hands, form the mixture into balls about 1.5 inches in diameter. Place the balls on a baking sheet lined with parchment paper.
- 4
Coat with Breadcrumbs
Roll each ball in breadcrumbs until evenly coated. This will help create a crispy exterior when fried.
Frying
- 5
Heat Oil
In a deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the mixture in; it should sizzle upon contact.
- 6
Fry Boudin Balls
Carefully add the boudin balls to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown all over.
- 7
Drain Excess Oil
Once fried, remove the boudin balls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.