Easy Boudin Balls at Home (In Your Oven, Air Fryer, or Stovetop!)

If there’s one thing we like around here, it’s some spicy, fried deliciousness. Boudin balls are a popular restaurant appetizer, but making them at home is easier than you think!

While you’re at the store getting your ingredients, throw some egg roll wrappers in your cart and make these easy boudin egg rolls too!)

(And if you’re in a not-fried boudin mood, try our quickie boudin king cake recipe!)

Boudin Balls

NOTE: This recipe used 3 links of boudin and made 15 1-inch boudin balls.

  • 1 link boudin, casing removed (1 link makes about 5 1-inch boudin balls)
  • 1-2 teaspoons water if boudin is a bit crumbly
  • 1 package Zatarain’s Shrimp Fri Seasoned breading mix (either the 10-ounce bag or 12-ounce box will do)
  • 1 cup panko bread crumbs
  • 1 egg
  • 1-2 tablespoons water
  • Cooking spray or oil for frying
  • Optional: pepper Jack cheese cut into tiny pieces for putting in the center of each ball

Form your boudin into a 1-inch ball (adding your pepper Jack to the center of each ball, if desired). If the boudin is too crumbly, gradually add 1-2 teaspoons of water until it’s the consistency of raw ground beef.

Set up your breading station:

  • 1 bowl with approximately 1 cup Shrimp Fri
  • 1 bowl with egg wash (1 egg beaten with 1-2 tablespoons water)
  • 1 bowl with 1 cup panko mixed with 2 tablespoons Shrimp Fri

Dip each ball in the plain Shrimp Fri, then in the egg wash, then in the panko & Shrimp Fri mixture. Set aside. I like to place mine in the freezer for a bit (15-30 minutes) to help them keep their shape and to keep them from cracking during cooking. While they’re hardening in the freezer, preheat your oven, air fryer or oil and cook according to the instructions below:

Air Fryer: Spray lightly with cooking spray and air fry 9-12 minutes at 400 degrees, flipping halfway.
Oven: Spray lightly with cooking spray and bake 15-18 minutes at 425 degrees, flipping halfway.
Deep Fry: Heat your oil to 350 degrees, fry boudin balls until golden brown, about 2 minutes on each side. Drain on paper towels.


Joey Yearous
Joey is a New Orleans native, Dominican alum, and LSU grad who joined the ranks of motherhood in the summer of 2019. She and her Colorado born-and-raised husband, Phil, left their Mid-City apartment for a house on the Northshore about ten days before they welcomed their son, Sam, into the world. A short 19 months later, their daughter Sloane arrived and their caboose Nicholas completed their family 17 months after that. Though she’s always had a passion for writing, it’s her work in whole-home generator sales that pays the bills. Her 3 kiddos keep her busy, but when she’s got a free moment, you can find her cooking, trying new restaurants, and listening to true crime podcasts. A consummate Pinterest fanatic, she’s always looking for her next DIY project or recipe to try. She believes good senses of humor and random acts of kindness make the world go ‘round.


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