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The “Stingaree”
Boudin balls
(Boo-dan)
Boliver, Texas
Ingredients
Fresh Boudin
1 egg
1tsp Mustard
Zatarans Fish Fry (or any seasoned fry mix)
Parmesan cheese
Milk
Lagniappe
Roll the Boudin into meatball size balls. Mix the egg, milk and mustard
together and dip each ball in the egg wash. Mix the Zaterans (or your own)
fry mix with about 1/3 parmesan cheese and roll the dipped Boudin Balls in
the mixture till well coated. Fry in peanut oil till they float. (About 2 min).
Serve hot with pickled okra
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