Ingredients
Scale
- Boudin (cooked and casings removed) 1 pound
- Cream cheese, softened 4 ounces
- Green onions, chopped 2 tablespoons
- Garlic powder 1/2 teaspoon
- All-purpose flour 1/2 cup
- Eggs, beaten 2 large
- Panko bread crumbs 1 cup
- Vegetable oil spray as needed
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet with vegetable oil spray.
- Step 2: In a medium bowl, combine the cooked boudin, softened cream cheese, chopped green onions, and garlic powder. Mix well until thoroughly combined.
- Step 3: Roll the boudin mixture into 1-inch balls.
- Step 4: Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, place the beaten eggs. In the third dish, place the panko bread crumbs.
- Step 5: Roll each boudin ball first in the flour, then dip in the beaten egg, and finally coat generously with the panko bread crumbs.
- Step 6: Place the breaded boudin balls on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and heated through. Serve immediately.
Notes
- Store leftover baked boudin balls in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the boudin balls in a preheated oven or air fryer to maintain their crispy texture.
- Serve these delightful boudin balls with a side of remoulade or Creole mustard for dipping.
- Don't overmix the boudin mixture; gently combine the ingredients to keep the balls tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American