Boudin Balls (five) Recipe

Combine and adjust

Remove boudin from casings (if using links) and place the meat-and-rice mixture in a large bowl. Add 3/4 cup fresh breadcrumbs, 1/4 cup flour, the beaten egg, sliced green onions, hot sauce (if using), and 1/4 tsp black pepper. Mix thoroughly with a spoon or your hands until evenly combined. If mixture seems too wet to form balls, add up to 2 tablespoons more breadcrumbs; if too dry, add 1 tablespoon water or a splash of milk.

Divide mixture into five equal portions (about 3.5–4 ounces each). Roll each portion between your palms to form compact 1 3/4–2 inch diameter balls, smoothing seams so they hold together while frying. Place formed balls on a tray and chill in the refrigerator for 15–20 minutes to firm up (this helps them keep shape when frying).

Place 1/2 cup flour in a shallow dish and season with 1/4 tsp salt and 1/8 tsp pepper. In a second shallow dish, whisk together the 2 beaten eggs and 2 tablespoons milk (or water) until smooth. In a third shallow dish, combine 1 cup breadcrumbs with 1/4 cup cornmeal (if using) for a crisp coating.

Working with chilled boudin balls, dredge each ball first in the seasoned flour, shaking off excess; then dip into the egg wash to coat completely; finally roll in the breadcrumb mixture, pressing lightly to adhere. For an extra-crispy double coat, return the breadcrumb-coated ball to the egg wash and again to the breadcrumbs. Place finished balls on a baking sheet lined with parchment.

Pour 3 cups oil into a heavy, deep skillet or Dutch oven to a depth of about 1 1/2 inches (or use a deep fryer). Heat oil over medium-high 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 45–60 seconds.

Fry the boudin balls in batches (3–4 at a time, depending on pot size) so oil temperature stays steady. Gently lower each ball into the hot oil with a slotted spoon or spider. Fry for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Internal temperature of filling should reach at least 165°F (74°C) and the rice filling should be hot throughout.

Use a slotted spoon to transfer cooked boudin balls to a wire rack set over a baking sheet or to paper towels to drain. Let rest 1–2 minutes so coating firms. Repeat with remaining balls, allowing oil to return to 350°F between batches.

Season the hot boudin balls lightly with a pinch of salt if desired. Arrange five boudin balls on a serving plate. Serve immediately with ranch dressing and yellow mustard on the side for dipping. Garnish with lemon wedges or chopped parsley if using.

Leftovers: cool completely, then refrigerate in an airtight container for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes before serving.