Voodoo Balls

why make this recipe

Voodoo Balls are a fun and flavorful dish that brings a taste of Cajun cooking right into your kitchen. These tasty bites are perfect for parties, game days, or simply as a fun family dinner. They pack a punch with their bold flavors and crispy texture, making them an instant hit with anyone who tries them. Plus, they’re surprisingly easy to make and can be adapted to your taste, ensuring everyone can enjoy this delicious snack.

how to make Voodoo Balls

Ingredients :

2 tbsp butter
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped yellow pepper
1/2 cup chopped orange pepper
2 tbsp minced garlic
1 lb Boudreaux’s frozen cooked peeled & deveined crawfish tails
1 tbsp Tony Chachere’s Cajun seasoning
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp smoked paprika
Pinch of cayenne pepper
2 tbsp parsley
1 chopped green onion
1 cup cooked rice
1 cup shredded mozzarella cheese
1 bag Zapp’s Voodoo Chips (or any bold kettle chip)
1 cup all-purpose flour
2 eggs, beaten
Neutral oil (vegetable or canola), for deep frying

Directions :

Step 1: Make the Voodoo Crumbs: Add your Voodoo Chips to a food processor and pulse until finely crushed. Set aside in a bowl for coating later.

Step 2: Cook the Filling: In a large skillet, melt butter over medium heat. Sauté chopped onion and peppers until softened. Add in garlic and stir until fragrant. Toss in the crawfish tails and season with Cajun seasoning, garlic powder, onion powder, paprika, cayenne, and parsley. Cook for 3–5 minutes until heated through. Remove from heat and let cool slightly.

Step 3: Combine the Mix: In a large mixing bowl, add the cooked rice, crawfish mixture, green onions, and mozzarella. Mix thoroughly until the mixture holds together.

Step 4: Form the Balls: Using a cookie scoop or your hands, form the mixture into small balls (about golf ball size). Place them on a tray and freeze for 20 minutes to firm up.

Step 5: Coat and Bread: Prepare your dredging station with a bowl of flour, bowl of beaten eggs, and bowl of crushed Voodoo chips. Dip each ball into flour, then egg, then back into flour, again into egg, and finally roll them in the crushed chips until fully coated.

Step 6: Fry to Perfection: Heat oil in a deep pan to 350°F (175°C). Carefully fry the balls in batches for 2–5 minutes until golden brown and crispy. Drain on a paper towel.

how to serve Voodoo Balls

Voodoo Balls are best served hot and crispy. You can enjoy them as is or with your favorite dipping sauce, such as a spicy ranch or a tangy remoulade. They also make a great appetizer or party snack. Just arrange them on a platter and watch everyone dig in!

how to store Voodoo Balls

If you have leftover Voodoo Balls, let them cool completely, then store them in an airtight container in the refrigerator. They will last for about 3 days. To reheat, simply pop them in the oven or air fryer to get them crispy again.

tips to make Voodoo Balls

Make sure to freeze the balls before frying; this helps them hold their shape.
Experiment with different spices if you want to switch things up.
Use fresh ingredients whenever possible for the best flavor.
If you’re not a fan of crawfish, you can substitute them with shrimp or crab meat.

variation

You can customize Voodoo Balls by adding different ingredients such as cheese, spices, or vegetables to suit your taste. For a vegetarian option, substitute the crawfish with mushrooms or cooked beans.

FAQs

Q: Can I bake Voodoo Balls instead of frying them?
A: Yes, you can bake them! Preheat your oven to 400°F (200°C) and place the balls on a baking sheet. Bake for about 20–25 minutes or until golden brown.

Q: How do I know when the oil is hot enough for frying?
A: You can test the oil by dropping a small piece of bread or a crumb into it. If it sizzles and bubbles, the oil is ready.

Q: Can I make Voodoo Balls ahead of time?
A: Yes, you can prepare the balls and freeze them raw. When you’re ready to enjoy them, just fry them straight from the freezer.