Boudin balls are so delicious in their perfect balance of textures and flavors with the outer layer providing a satisfying crunch, and the inside is moist, tender, and packed with savory goodness.
Servings
8
Prep Time
45 Min
Cook Time
20 Min
Ingredients
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1/2 cup sour cream
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1/2 cup Kewpie mayo
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2 tbsp lemon juice
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2 tbsp Creole mustard
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1 tbsp Sriracha
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4 tbsp Noshejan Curried Cajun
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1 lb ground pork
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2 tbsp ghee
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1 celery rib, diced
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1 onion diced
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4 garlic cloves, minced
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1/2 bell pepper, seeded & diced
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1 cup cooked rice
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Oil for deep frying
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1 cup flour
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2 eggs, beaten
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1 cup Panko
Instructions
To make the dipping sauce, combine the sour cream, mayo, lemon juice, mustard, Sriracha, and 1 tbsp Noshejan Curried Cajun in a mixing bowl. Mix well and set aside.
Heat 1 tbsp ghee over medium-high heat, and cook the ground pork in a skillet until cooked through, about 5-7 minutes. Set aside.
In the same skillet, heat the remaining ghee over medium-high heat. Add the celery, onion, garlic, and bell pepper. Cook for 5 minutes, stirring often. Add to the ground pork. Put this mixture into a food processor along with the remaining Noshejan Curried Cajun. Pulse until coarsely blended. Mix in the rice. Roll mixture into 1" balls. Refrigerate for 30 minutes.
In a Dutch oven, heat enough oil to deep fry the Boudin Balls. Bring to 350°.
Using three bowls, put the flour in one bowl, eggs in the second, and Panko in the third like an assembly line.
Evenly coat each ball first in the flour, then the eggs, then the Panko.
Fry each, without overcrowding the oil, until golden and crispy, about 5-7 minutes.
Serve hot with dipping sauce.
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