Ingredients
Scale
- 1 pound cooked boudin, casings removed
- 1/2 cup cooked rice
- 1/4 cup green onions, chopped
- 1/4 cup pepper jack cheese, shredded
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 1/4 cup milk
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: In a large bowl, combine the boudin, cooked rice, green onions, and pepper jack cheese. Mix well until evenly distributed.
- Step 3: Roll the boudin mixture into 1-inch balls.
- Step 4: In a shallow dish, place the all-purpose flour. In another shallow dish, whisk together the egg and milk. In a third shallow dish, place the panko bread crumbs.
- Step 5: Roll each boudin ball in the flour, then dip it in the egg mixture, and finally coat it in the panko bread crumbs, ensuring they are fully covered.
- Step 6: Place the breaded boudin balls on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and heated through. Serve immediately.
Notes
- Refrigerate any leftover baked boudin balls in an airtight container for up to 3 days.
- For best results, reheat the boudin balls in a 350°F (175°C) oven for about 10 minutes to maintain their crispy texture.
- Serve these savory bites with a side of remoulade sauce or Creole mustard for dipping.
- Chef's tip: To prevent sticking, lightly moisten your hands with water when rolling the boudin mixture into balls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American