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Posted on 4/24/14 at 9:01 am to LSUGUMBO
I don't believe boudin balls have a binder of any type IN the rice mixture. However, it appears on most that they are probably floured, dropped in an egg wash and then floured again. They hold together fine when deep fried. I would think the same would work for a cake and panko or whatever you want on the outside could be the last ingredient after the wash. I also suspect the balls are made with cold boudin so that it holds together to form the balls. Same with the cakes.
Posted on 4/24/14 at 9:07 am to LSUGUMBO
quote:
Awesome- Thanks for the input! Now, what to serve with it
It works with lots of different types of aioli.
Posted on 4/24/14 at 9:18 am to LSUGUMBO
quote:
Now, what to serve with it???
Pepper jelly
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