Hot Cheeto Boudin Balls Recipe
Craving spicy crunchy comfort food? This Hot Cheeto Boudin Balls Recipe delivers big time.
Ingredients
- 1 lb 450g boudin sausage (cooked, casings removed)
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese grated
- 1 bag Flamin' Hot Cheetos 8 oz, crushed
- ½ bag Flamin' Hot Cheeto Puffs crushed
- 2 large eggs
- 1 cup all-purpose flour
- 1 tbsp Creole seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional for extra heat
- Vegetable oil for frying
Instructions
Prep the Boudin
- Remove casings from cooked boudin. Crumble into a large bowl. Break up lumps well.
Add Cheeses
- Mix in shredded cheddar and mozzarella. Stir until evenly combined. Cheesy goodness awaits.
Season the Mix
- Sprinkle Creole seasoning, garlic powder, onion powder, and cayenne. Mix thoroughly by hand.
Form the Balls
- Scoop golf-ball sized portions. Roll into tight balls. Place on parchment-lined sheet.
Freeze Balls
- Pop sheet in freezer for 30-45 minutes. Helps coating stick better later.
Crush Cheetos
- Put Cheetos and Puffs in Ziploc bags. Crush into fine crumbs. Pour into shallow bowl.
Set Up Breading Station
- Bowl 1: flour. Bowl 2: beaten eggs. Bowl 3: crushed Cheetos. Ready to bread.
Bread the Balls
- Dip frozen ball in flour. Then egg. Back to flour, egg again. Roll in Cheetos.
Heat Oil and Fry
- Fill pot with 2-3 inches oil. Heat to 350°F. Fry 3-4 minutes until golden.
Drain and Serve
- Use slotted spoon to paper towels. Serve hot. Enjoy the crunch!
Notes
- Freeze balls solid for perfect shape. Prevents falling apart.
- Crush Cheetos fine but keep some chunks for texture.
- Don't overcrowd fryer. Fry in batches for even cooking.
- Variation: Add diced jalapeños for more fire.
- Variation: Use ghost pepper Cheetos for extreme heat.
- Variation: Air fry at 400°F for 12-15 mins, no oil.
- Test oil temp with one ball first. Adjust heat as needed.