Ingredients
Scale
- 1 pound cooked boudin, casings removed
- 1 cup cooked rice
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1/4 cup milk
- 2 tablespoons vegetable oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: In a large bowl, combine the boudin, rice, cheddar cheese, and green onions. Mix well to combine.
- Step 3: In a separate shallow dish, whisk the egg and milk together. Place the panko breadcrumbs in another shallow dish.
- Step 4: Form the boudin mixture into 1-inch balls. Dip each ball into the egg mixture, then roll in the panko breadcrumbs, ensuring they are fully coated.
- Step 5: Place the coated boudin balls on the prepared baking sheet. Drizzle with vegetable oil.
- Step 6: 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 350°F oven until warmed through to keep them crispy.
- Serve these delightful balls with a spicy remoulade sauce for dipping and a burst of flavor.
- Chef's tip: For extra flavor, try adding a dash of hot sauce to the boudin mixture before forming the balls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American