Boudin ball

I put only a little bit of oil and not too hot a temp to where they might cook too fast on the outside and the inside is still cold. Roll them around a bunch to make sure they cook evenly, and stop when the outside is to your liking in color/crispy and the inside will also be hot.

Roll boudin into desired size balls. Place onto a cookie sheet covered with parchment paper, Refrigerate boudin for several hours.

Make an egg wash and set aside. Flour mixture - 2 cups of AP flour, 1 cup of cornstarch, 2 T salt, 2 T pepper, whisk together.

Roll boudin balls in egg wash and coat with flour mixture… double coating is preferred. Place coated BB’s back onto parchment paper and refrigerate 2 hrs minimum to secure coating/binding.

I use a FryDaddy cooker and heat peanut oil to 350 degrees. Use a basket or fish spatula and drop BB’s into fryer. Remove when golden brown and set on a cooling rack. BB’s will look like those from Billy’s … crispy crunchy crust

I do them like most. Egg wash but use unseasoned bread crumbs or sometimes instant potato flakes. My crew likes them.