Boudin Balls

Photo: flickr user Kent Wang

Ingredients

2 pounds Boudin

2 Eggs, beaten

Bread crumbs seasoned with salt and Fresh chiles, approx. one per ball (variable)

Oil for frying

Preparation

Yields about 4 dozen.

Remove boudin from casing; mix in fresh chiles.

Shape mixture into balls about the size of a golf ball or smaller.

Dip in beaten egg mixture 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, put bread crumbs in a large plastic bag, add balls, and "shake".

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) until golden brown; drain on paper towels.