In a large bowl, combine all ingredients from the Filling group and all ingredients from the Seasoning group. Mix well until thoroughly combined.
Form the mixture into 1-inch balls.
Combine Panko Bread Crumbs and Cornmeal in a shallow dish.
Dip each boudin ball in Egg, then coat thoroughly with the Panko-Cornmeal mixture.
Heat Canola Oil in a deep fryer or large pot to 350°F (175°C).
Fry the boudin balls in batches for 3-4 minutes, or until golden brown and heated through.
Remove with a slotted spoon and drain on paper towels.
While the boudin balls are frying, prepare the Pepper Jelly Glaze: In a small saucepan, combine Pepper Jelly and Rice Wine Vinegar. Heat over medium heat, stirring until melted and smooth.
Brush the warm boudin balls with the Pepper Jelly Glaze. Serve immediately.
Ingredients
10
8 oz227 gDuck Confit-shredded
8 oz227 gAndouille Sausage-finely diced
1/2 cup60 gOnion-brunoise
1/4 cup30 gBell Pepper-brunoise
1/4 cup30 gCelery-brunoise
1/2 cup85 gCooked Long-Grain Rice
1 tbsp15 mLCajun Spice Blend
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLCayenne Pepper
1/4 tsp1.25 mLWhite Pepper
1/2 tsp2.5 mLSalt
1 cup120 gPanko Bread Crumbs
1/2 cup60 gCornmeal
22Egg-beaten
3 cups710 mLCanola Oil
1/4 cup60 mLPepper Jelly
1 tbsp15 mLRice Wine Vinegar
Equipment
Large Bowl
Deep Fryer or Large Pot
Slotted Spoon
Shallow Dish
Small Saucepan
Paper Towels
Instructions
In a large bowl, combine all ingredients from the Filling group and all ingredients from the Seasoning group. Mix well until thoroughly combined.
Form the mixture into 1-inch balls.
Combine Panko Bread Crumbs and Cornmeal in a shallow dish.
Dip each boudin ball in Egg, then coat thoroughly with the Panko-Cornmeal mixture.
Heat Canola Oil in a deep fryer or large pot to 350°F (175°C).
Fry the boudin balls in batches for 3-4 minutes, or until golden brown and heated through.
Remove with a slotted spoon and drain on paper towels.
While the boudin balls are frying, prepare the Pepper Jelly Glaze: In a small saucepan, combine Pepper Jelly and Rice Wine Vinegar. Heat over medium heat, stirring until melted and smooth.
Brush the warm boudin balls with the Pepper Jelly Glaze. Serve immediately.
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