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Receta Boudin Balls
by Global Cookbook

Boudin Balls
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  Raciónes: 12

Ingredientes

  • 2 lb Boudin
  • 2 x Large eggs, beaten Bread crumbs seasoned with salt and cayenne Fresh chiles, approx. one per ball (variable) Oil for frying

Direcciones

  1. Yields about 4 dozen.
  2. Remove boudin from casing; fold in fresh chiles.
  3. Shape mix into balls about the size of a golf ball or possibly smaller.
  4. Dip in beaten egg mix and then into seasoned bread crumbs. I like to either use a large bowl with the bread crumbs in it and tossing 10 balls in it at a time and "tossing" to coat. [best to coat only as many balls as you can fry at one time; seasoning gets soggy if allowed to sit]. Or possibly, put bread crumbs in a large plastic bag, add in balls, and "shake".
  5. Heat approx 1 1/2 inch of oil in a large, heavy bottomed (cast iron is excellent) skillet. Deep fat fry balls at 375 degrees (temp may be lowered, but no lower than 345 degrees) till golden; drain on paper towels.