Chef John's recipe for fried boudin balls has a crispy outside and tender inside filled with meat, rice, and savory flavors. They're sure to be a hit.
Preparation Time
45 mins
Cooking Time
2 hr
Total Time
2 hr 45 mins
Calories
301 Calories
Recipe Instructions
Step 1
Transfer drained meat mixture to a cutting board and finely chop.
Step 2
Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
Step 3
Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
Step 4
Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
Step 5
Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
Step 6
Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
Step 7
Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls.
Step 8
Gather the ingredients.
Step 9
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll chilled meat mixture into 1-inch balls.
Ingredients
1 cup all-purpose flour
salt and ground black pepper to taste
2 large eggs, beaten
1 teaspoon cayenne pepper
1 teaspoon chili powder
2 stalks celery, diced
6 cloves garlic, minced
1 cup dry bread crumbs
1 pinch cayenne pepper, or to taste
2 cups oil for frying, or as needed
1 yellow onion, diced
3 tablespoons kosher salt
6 ounces chicken livers, rinsed and trimmed
4 cups cooked white rice, or more to taste
0.5 cup chopped fresh parsley
0.5 cup chopped green onion
1.5 tablespoons ground black pepper
0.5 cup diced poblano pepper
1.75 pounds boneless pork shoulder, cut into 1-inch cubes
