Servings: 4 Balls
Calories: 299kcal
Ingredients
- 2 Boudin sausage links casing removed
- 2 cups Mozzarella cheese shredded
- 2 teaspoons Garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon Onion powder
- 1 cup Hot cheetos puffs crushed into crumbs
- ½ cup All purpose flour
- 2 large Eggs beaten
- Oil for frying vegetable oil or canola oil
Dipping sauce:
- ¼ cup Ranch dressing
- 2 tablespoons Sriracha sauce
- Season with: cajun seasoning and garlic powder
Instructions
- Start by removing the casings from the boudin links by cutting a slit in the sausage and peeling it off. Once the casing is removed, add the boudin to a large bowl and break it up into small pieces.
- Add the mozzarella cheese and seasonings to the boudin and mix them in until they are fully combined.
- Place the Hot Cheetos in a food processor or a blender and pulse them until they turn into fine crumbs. You will need about 1 cup of crushed cheetos.
- To set up the dredging station, add the hot cheetos into one bowl or a shallow plate, place the flour in another bowl or plate, and place an egg in another bowl or plate.
- Use your hands (wear gloves if you can), and scoop about 2-3 tablespoons of the boudin mixture into your hands and form it into a ball. You need to sort of squeeze the boudin and cheese mixture together to roll it into a tight ball
- Once the balls are formed, place them on a baking sheet that is lined with parchment paper, and place them in the freezer for at least 20 minutes. Place the egg dredge in the fridge while you wait.
- After 20 minutes remove the boudin balls and the egg dredge, and begin breading the balls. Roll each ball in the flour first, then dip them in the beaten egg, then coat them in the hot cheeto mixture. Use your hands to press the hot cheetos into the balls to make sure they are coated and it sticks.
- Once they’re coated, place them back on the parchment paper and set them aside.
- Heat the oil up in a deep pan or a fryer up to 350ºF. Gently Place the balls in one at a time and fry them for about 3-4 minutes, or until they are golden brown and crispy. Remove them from the oil and drain them on a cooling rack to remove the excess grease.
- Mix the ranch dressing with the sriracha and the seasonings, and serve the boudin balls right away!
Notes
Make Ahead: You can prepare the boudin balls and freeze them before frying. Just freeze them on a baking sheet until solid, then transfer them to a bag. Fry them straight from the freezer when you're ready to cook them—just add an extra minute or two to the frying time.
For Extra Flavor: You can add a little hot sauce or cayenne pepper to the boudin mixture itself to really kick up the heat.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 17g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 704mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 5mg | Calcium: 403mg | Iron: 1mg
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