These crispy, shareable bites make great appetizers, and the recipe couldn’t be simpler. Just uncase our Kajun-style boudin, give it a good crust and fry ‘em up!
A version of this recipe originally appeared on Kevin Is Cooking.
Difficulty: Easy
Prep: 50 minutes
Cook: 20 minutes
Total: 70 minutes
Serves: 4
Ingredients
3 lbs Kountry Boys Kajun-Style Boudin
1 cup all-purpose flour
2 tsp Cajun seasoning
2 cups panko breadcrumbs
2 large eggs
¼ cup milk
2 cups vegetable oil (for deep frying)
1 cup all-purpose flour
2 tsp Cajun seasoning
2 cups panko breadcrumbs
2 large eggs
¼ cup milk
2 cups vegetable oil (for deep frying)
Method
In a small bowl, whisk flour and Cajun seasoning. Add breadcrumbs to another small bowl. In a third small bowl, whisk eggs and milk to combine.
With wet hands, shape boudin into golfball-sized spheres. Dredge the balls in flour, then dip into egg wash, letting the excess drip off. Next, dredge the balls in panko breadcrumbs, turning and pressing gently to ensure the breadcrumbs adhere.
Transfer boudin balls to a plate and chill for at least 30 minutes.
Heat vegetable oil to 350 degrees in a skillet with high sides or a deep fryer. Line a baking sheet with a wire rack and paper towels. Working in batches, fry until golden on all sides, three to four minutes. Remove from oil and let cool on drying rack for five minutes.
Serve immediately with Remoulade sauce.
With wet hands, shape boudin into golfball-sized spheres. Dredge the balls in flour, then dip into egg wash, letting the excess drip off. Next, dredge the balls in panko breadcrumbs, turning and pressing gently to ensure the breadcrumbs adhere.
Transfer boudin balls to a plate and chill for at least 30 minutes.
Heat vegetable oil to 350 degrees in a skillet with high sides or a deep fryer. Line a baking sheet with a wire rack and paper towels. Working in batches, fry until golden on all sides, three to four minutes. Remove from oil and let cool on drying rack for five minutes.
Serve immediately with Remoulade sauce.