Dairy-Free Boudin Balls
Indulge in the irresistible flavors of **Dairy-Free Boudin Balls**, a gluten-optional twist on the classic Southern appetizer! Perfectly seasoned with Cajun spices, these crispy delights feature a savory blend of ground pork, rice, and finely chopped aromatics, including onion, celery, and bell pepper. Coated in a golden breadcrumb crust and fried to perfection, they deliver a satisfying crunch without compromising on dairy-free goodness. Whether you're catering to dietary preferences or simply seeking an elevated snack, these boudin balls make a crowd-pleasing addition to any gathering. Serve them piping hot and enjoy a bold taste of Louisiana comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups cooked white rice
- 1 pound ground pork
- 1 medium white onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery stalks, finely chopped
- 3 cloves garlic cloves, minced
- 1 bunch scallions, thinly sliced
- 2 tablespoons Cajun seasoning
- 1 cup unsweetened almond milk
- 1 cup flour (use gluten-free if needed)
- 2 large eggs
- 2 cups breadcrumbs (use gluten-free if needed)
- 4 cups vegetable oil, for frying
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
In a large skillet over medium heat, add the ground pork and cook until browned and cooked through, about 8 minutes. Drain excess fat.
To the skillet, add the chopped onion, green bell pepper, celery, and garlic. Cook until vegetables are soft, about 5 minutes.
Stir in the scallions, Cajun seasoning, cooked rice, salt, and black pepper. Mix thoroughly and remove from heat.
Transfer the mixture to a bowl and allow it to cool slightly.
In a shallow dish, place the flour. In another dish, beat the eggs. In a third dish, place the breadcrumbs.
Shape the cooled meat mixture into 1.5-inch balls, using about 2 tablespoons of mixture for each.
Dip each ball first in the flour, then in the beaten eggs, and finally roll them in the breadcrumbs to coat.
In a deep pot, heat the vegetable oil to 350°F (175°C). Carefully fry the boudin balls in batches, ensuring not to overcrowd the pot. Fry until golden brown and cooked through, about 3-4 minutes per batch.
Remove boudin balls with a slotted spoon and drain on paper towels. Serve hot.
Nutrition Facts
Calories |
11791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1068.7 g | 1370% | |
| Saturated Fat | 171.4 g | 857% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 9381 mg | 408% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 20.2 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 966 mg | 74% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1683 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
