Boudin Balls Recipe

Drain and crumble

Remove boudin from casings and place the meat-and-rice mixture in a large mixing bowl. Use your hands or a fork to break up large clumps so the mixture is fairly uniform.

Add the finely chopped onion, green bell pepper, minced garlic, chopped green onions, parsley, and optional shredded cheddar (if using) to the bowl with the crumbled boudin. Stir to combine. Taste and add hot sauce if you want more heat.

If the mixture feels loose and won't hold shape, refrigerate it for 20–30 minutes to firm up, or add 2–4 tablespoons of plain breadcrumbs to absorb extra moisture. The mixture should be sticky but packable into 1- to 1 1/4-inch balls.

Set up a three-station assembly line: (1) shallow bowl with 1/2 cup flour for dusting, (2) bowl with the batter, and (3) shallow dish with panko breadcrumbs.

Make the batter: in a medium bowl whisk together 1 cup flour, cornstarch, baking powder, salt, black pepper, cayenne and paprika. Whisk in the egg and then gradually add cold club soda (or cold water) until a smooth batter with the consistency of heavy cream forms. Keep the batter cold—place bowl over an ice bath if your kitchen is warm.

Portion the boudin mixture into 1 to 1 1/4-inch balls (about 1 to 1.25 tablespoons each) using a small cookie scoop or spoon. Roll each ball lightly in the flour dust to help the batter adhere, then dip into the batter to fully coat. Let excess drip off, then roll in panko breadcrumbs to fully enclose. Place coated balls on a parchment-lined tray and chill for 10–15 minutes to set coating.

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (or enough to fully submerge the balls). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of batter; it should sizzle and rise steadily without browning immediately.

Working in batches (do not overcrowd), gently lower chilled boudin balls into the hot oil using a slotted spoon or spider. Fry for 3–4 minutes, turning occasionally, until deep golden brown and heated through. Internal temperature should reach at least 165°F (74°C).

Use a slotted spoon to transfer fried boudin balls to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep finished batches warm in a 200°F (95°C) oven while you finish frying the rest, if desired.

Serve boudin balls hot with Creole mustard, remoulade, or spicy mayo on the side and lemon wedges. Garnish with additional chopped parsley or sliced green onions if desired.

Leftovers: refrigerate cooled boudin balls in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through to retain crispness.