- Course: Appetizers
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
- Add to Recipe Box
We took a basic classic and made it better!
- Crushed crackers
- 2 eggs (optional)
- 1/4 to 1/2 cup milk (optional)
- Salt, cayenne, black pepper, to taste
- Oil for frying
Make your boudin, see our recipe. Or, if using the store purchased variety, remove the meat mixture from the casing. Roll the mixture into balls a little smaller than an egg; actually any size.
Method 1. Crush your crackers to a fine meal consistency and season to taste. Or you can buy any flavored crackers. Take the boudin balls and roll them in the cracker meal. Refrigerate for 1 to 2 hours.Heat the cooking oil until a small amount of flour dropped in sizzles on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm but it tastes great even when cold.OR preheat oven to 375 degrees. Place the balls on a cookie sheet and cook for 20 to 25 minutes until golden brown, turning halfway thru the cooking process.
Method 2. Combine the milk and egg in a glass bowl. Set aside.Crush your crackers to a fine meal consistency, season to taste. Or you can use flavored crackers. Roll the boudin balls in the cracker meal. Season to taste.Take the boudoin ball and first coat with the milk and egg mixture; then dredge in the cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours.Heat the cooking oil until a small amount of flour dropped in sizzles on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm but it tastes great even when cold.