Try this Boudin Balls recipe, or contribute your own.
Suggest a better descriptionDate: Wed, 20 Mar 1996 14:07:39 -0600 From: rael@EbiCom.net 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. Adapted from CAJUN CUISINE (Beau Bayou Publishing Co., 1985) CHILE-HEADS DIGEST V2 #272 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 12 | ||
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Calories: 80 | ||
Calories from Fat: 58 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 58.3mg | 2 % | |
Potassium 55.8mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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