Crispy, flavorful rice balls filled with crawfish and Parmesan, coated in spicy chips, and fried to perfection—these Voodoo Balls are a must-try for any Cajun food lover!
Ingredients:
- Rice Mixture:
- 2 cups cooked white rice (cooled)
- 1/2 lb crawfish tails, cooked and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped bell peppers (optional)
- 2 cloves garlic, minced
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 large egg, beaten
- Coating:
- 2 cups crushed voodoo chips (or any spicy, zesty kettle-cooked chips)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup milk
- For Frying:
- Vegetable oil for frying
Directions:
1️⃣ Prepare the Rice Mixture:
- In a large bowl, combine the cooled rice, crawfish, Parmesan, green onions, bell peppers (if using), garlic, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper.
- Stir in the beaten egg until the mixture holds together. Add more egg or milk if needed.
2️⃣ Shape the Balls:
- Take about 2 tablespoons of the rice mixture and shape it into a ball. Repeat until all the mixture is used.
3️⃣ Coating:
- Set up a breading station with three bowls: one with flour, one with beaten eggs mixed with milk, and one with crushed voodoo chips.
- Roll each rice ball in flour, shaking off excess, then dip it in the egg mixture, and finally roll it in the crushed voodoo chips, pressing lightly to adhere.
4️⃣ Frying:
- Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
- Fry the coated rice balls in batches for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.
- Remove the fried balls with a slotted spoon and drain on paper towels.
5️⃣ Serving:
- Serve the Voodoo Balls hot with your favorite dipping sauce, such as a Cajun remoulade, spicy mayo, or a tangy aioli.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: Approx. 180 kcal per ball