Crispy Cajun Voodoo Balls

1. Prepare the Rice Mixture:
   In a large bowl, combine rice, crawfish, Parmesan, green onions, bell peppers (if using), garlic, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Stir in the beaten egg until the mixture is sticky enough to hold together. Add a bit more egg or milk if needed.

2. Shape the Balls:
   Take about 2 tablespoons of the mixture and form into balls. Repeat until all mixture is used (about 12–16 balls).

3. Coat the Balls:
   Set up a breading station: one bowl with flour, one with eggs mixed with milk, and one with crushed voodoo chips. Roll each ball in flour, then dip in the egg mixture, and finally coat with crushed chips, pressing lightly to adhere.

4. Fry the Balls:
   Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry balls in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.

5. Serve:
   Enjoy hot with your favorite dipping sauce, such as Cajun remoulade, spicy mayo, or tangy aioli.

Serving and Storage Tips

CONTINUE READING ON THE NEXT PAGE 🥰💕

←PreviousNext→