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Ingredients
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Boudin Ball Mixture
Breading Station
For Frying & Serving
Method
Boudin Ball Mixture
Combine filling
In a large mixing bowl, add the crumbled boudin. If the boudin is very wet or mushy, stir in up to 1/2 cup additional cooked white rice to firm the mixture (start with 1/4 cup and adjust). Add the cooled aromatics, beaten egg, chopped parsley, Creole seasoning, hot sauce, black pepper and optional salt. Mix thoroughly with a spoon or your hands until evenly combined and sticky enough to hold a ball shape. Taste a small pinch and adjust seasoning carefully (boudin tends to be salty).
Form balls
Using slightly damp hands or a 1.5 tablespoon/medium cookie scoop, portion the mixture into 1 1/4–1 1/2 inch balls (about 1–1.5 tablespoons each) or make golf-ball size for larger portions. Press and roll to form compact, round balls. Place formed balls on a baking sheet lined with parchment. Cover and chill in refrigerator for 20–30 minutes to firm up (this helps breading adhere).
Breading Station
Set up dredging
While the balls chill, set up three shallow bowls: 1) flour; 2) beaten eggs mixed with 2 tablespoons milk; 3) breadcrumb and cornmeal mixture combined with the extra 1/2 teaspoon Creole seasoning. Season the flour lightly with salt and pepper.
Bread the balls
Working in batches, dredge each chilled boudin ball first in flour (shake off excess), then dip into the egg wash, and finally roll in the breadcrumb mixture, pressing gently to adhere. For an extra-crisp double coating, return to the egg wash and breadcrumbs for a second coat. Place breaded balls on a clean tray and refrigerate 10 minutes to set.
Frying & Serving
Heat oil
Pour oil into a heavy-bottomed pot or deep-fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.
Fry the boudin balls
Fry the breaded boudin balls in small batches (do not overcrowd) for 3–4 minutes, turning as needed, until golden brown and heated through. Internal temperature should reach at least 165°F (74°C). Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if frying in multiple batches.