Description
Irresistible Voodoo Balls dance with New Orleans magic, blending spicy Creole flavors into bite-sized delights. Packed with zesty seasonings and playful spirit, these appetizers will spark conversation and delight guests with their bold, Southern charm.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked white rice
- 0.5 pounds (8 ounces) cooked crawfish tails, chopped
- 0.5 cup shredded mozzarella cheese
Seasonings and Herbs:
- 0.25 cup chopped green onions
- 1 tablespoon Cajun seasoning
Coating and Binding Ingredients:
- 2 cups crushed Voodoo chips (or any spicy-flavored chips)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- Oil for frying
Instructions
- Craft a zesty mixture by blending cooled rice with crawfish tails, mozzarella, green onions, and Cajun seasoning in a spacious mixing bowl, ensuring all ingredients are thoroughly incorporated.
- Mold the seasoned rice blend into compact spheres resembling golf balls, carefully positioning each one on a parchment-lined baking sheet.
- Chill the formed spheres in the freezer for approximately 20 minutes to enhance structural integrity and facilitate coating.
- Establish a three-stage breading setup: one station with flour, another with whisked eggs, and the final station with crushed Voodoo chips.
- Extract the chilled rice spheres and initiate the coating process by gently dusting each ball with flour, shaking off any excess.
- Immerse the floured spheres in beaten eggs, allowing surplus liquid to cascade off before transferring to the chip coating station.
- Delicately roll each egg-coated sphere in crushed Voodoo chips, applying gentle pressure to ensure a complete and even coverage.
- Heat oil to 350°F in a deep fryer or heavy-bottomed pot, preparing for the frying stage.
- Carefully introduce the coated spheres into the hot oil in small batches, preventing overcrowding and maintaining consistent temperature.
- Fry the voodoo balls until they achieve a golden, crispy exterior, typically 3-4 minutes per batch.
- Using a slotted spoon, transfer the fried delicacies to a paper towel-lined plate to absorb excess oil.
- Present the hot, crispy voodoo balls alongside a complementary dipping sauce like remoulade or spicy mayo for an extra flavor punch.
Notes
- Chill the rice mixture thoroughly to help balls maintain their shape during coating and frying, preventing them from falling apart.
- Crush Voodoo chips finely and evenly for a consistent, crispy exterior that adheres perfectly to each ball.
- Keep oil temperature consistent at 350°F to ensure golden, crispy coating without absorbing excess oil or becoming greasy.
- For gluten-free option, replace wheat flour with cornstarch or gluten-free flour blend, maintaining the same crispy texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Frying
- Cuisine: Creole/Cajun
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 70 mg