Boudin ball

Did you buy the pre-breaded and packaged ones? If so, I’ve actually had better luck with the texture and more even cooking putting them in the oven rather than deep frying.

Also, obligatory Nonk Chauz for your thread.

LINK

Sorry spell check, bind together ok

Got ya.

Yeah, since breading and making yourself, deep fry might be good. Let us know how they turn out.

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Was gonna do the flour, egg wash, bead crumb method for coating

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I've always used a simple egg wash and crushed up saltine crackers for breading.

I also deep fry them, but don't make huge balls so they do heat up thoroughly as they cook.

Roll boudin into desired size balls. Place onto a cookie sheet covered with parchment paper, Refrigerate boudin for several hours.

Make an egg wash and set aside. Flour mixture - 2 cups of AP flour, 1 cup of cornstarch, 2 T salt, 2 T pepper, whisk together.

Roll boudin balls in egg wash and coat with flour mixture… double coating is preferred. Place coated BB’s back onto parchment paper and refrigerate 2 hrs minimum to secure coating/binding.

I use a FryDaddy cooker and heat peanut oil to 350 degrees. Use a basket or fish spatula and drop BB’s into fryer. Remove when golden brown and set on a cooling rack. BB’s will look like those from Billy’s … crispy crunchy crust

I do them like most. Egg wash but use unseasoned bread crumbs or sometimes instant potato flakes. My crew likes them.