Boudin Balls (5 Pcs) Recipe

Prepare filling

Remove boudin from casings and place in a medium bowl. Use a fork to break it up.

Add softened cream cheese, chopped green onion, chopped parsley, garlic powder, and black pepper to the bowl. Mix thoroughly until a cohesive, slightly sticky mixture forms. Taste and adjust seasoning if desired.

Chill mixture in the refrigerator for 20–30 minutes to firm up (this makes rolling easier).

Prepare three shallow bowls: one with the flour mixed with 1/4 tsp of the salt, one with the beaten egg whisked with the milk, and one with the breadcrumbs mixed with remaining 1/4 tsp salt.

Divide the chilled boudin mixture into five equal portions (about 3 tablespoons each). With slightly damp hands, roll each portion into a compact ball, smoothing the surface.

Dredge each ball first in flour, shaking off excess; then dip into the egg wash, allowing excess to drip; finally coat thoroughly in breadcrumbs. For a thicker crust, repeat the egg and breadcrumb step once more.

Place coated balls on a tray and chill for 10 minutes to set the coating; this helps prevent falling apart when frying.

Pour vegetable oil into a heavy-bottomed skillet or pot to 1 to 1.5 inches depth (about 2 cups). Heat over medium-high until oil registers 350°F (175°C) on a thermometer, or until a small breadcrumb sizzles and browns within 10–15 seconds.

Fry the boudin balls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and heated through. Internal temperature should reach at least 165°F (74°C).

Use a slotted spoon to transfer fried balls to a paper towel–lined plate to drain. Let rest 1–2 minutes before serving.

Arrange the 5 boudin balls on a plate. Serve immediately with small rameons or a side of ranch and yellow mustard. Offer a lemon wedge if desired.