Boudin Balls (5) Recipe
Our version of a Louisiana favorite. Real hickory smoked pulled pork mixed with Cajun rice and spices. We roll the balls in seasoned Panko and deep fry to a golden brown. Served with our creamy jalapeño ranch dip.
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Ingredients
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For the Boudin Balls
For the Creamy Jalapeño Ranch Dip
Method
For the Boudin Balls
- 1
Prepare the Mixture
In a large bowl, combine the hickory smoked pulled pork, Cajun rice, chopped green onions, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly until well combined.
- 2
Form the Balls
Add the beaten egg to the mixture and stir until it is evenly incorporated. Using your hands, form the mixture into balls about the size of a golf ball.
- 3
Coat with Panko
Place the Panko breadcrumbs in a shallow dish. Roll each ball in the Panko breadcrumbs until fully coated.
- 4
Fry the Balls
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the boudin balls in batches, frying until they are golden brown and cooked through, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
For the Creamy Jalapeño Ranch Dip
- 5
Prepare the Dip
In a medium bowl, combine the mayonnaise, sour cream, diced jalapeño, garlic powder, and dried dill. Mix until smooth and well combined.
- 6
Season the Dip
Add salt to taste, and mix again. Adjust seasoning as needed.
