Voodoo Balls

why make this recipe

Voodoo Balls are a fantastic choice when you want a dish that’s bursting with flavor and is fun to eat. This recipe combines a variety of colorful veggies, tasty crawfish, and crispy Voodoo Chips, making it a unique snack or appetizer that’s sure to impress. They are perfect for parties, game days, or just when you’re craving something different. Plus, the process of making these bite-sized treats can be a fun activity to share with family or friends.

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 (for egg wash)
Neutral oil (vegetable or canola), for deep frying

Directions :

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.
Cook the Filling – In a large skillet, melt the butter over medium heat. Sauté the chopped onion and peppers until softened. Add the minced garlic and stir until fragrant. Toss in the crawfish tails and season with the Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, and parsley. Cook for 3–5 minutes until everything is heated through. Remove from heat and let it cool slightly.
Combine the Mix – In a large mixing bowl, add the cooked rice, crawfish mixture, green onions, and mozzarella cheese. Mix thoroughly until the mixture holds together.
Form the Balls – Using a cookie scoop or your hands, form the mixture into small balls, about the size of a golf ball. Place them on a tray and freeze for 20 minutes to firm up.
Coat and Bread – Prepare your dredging station with a bowl of flour, a bowl of beaten eggs, and a bowl of crushed Voodoo Chips. Dip each ball into the flour, then the egg, then back into the flour, again into the egg, and finally roll them in the crushed chips until fully coated.
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 they are golden brown and crispy. Drain them on a paper towel.

how to serve Voodoo Balls

Voodoo Balls are best served hot and crispy right out of the fryer. You can serve them with a side of your favorite dipping sauce, such as ranch, remoulade, or a spicy aioli. Arrange them on a platter for a great presentation at your next gathering.

how to store Voodoo Balls

If you have leftover Voodoo Balls, let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven for a few minutes to regain their crispiness.

tips to make Voodoo Balls

Make sure the filling mixture is cool before forming the balls. This will help them stay together better.
Adjust the spice level by adding more or less cayenne pepper depending on your taste preference.
If you don’t have Voodoo Chips, any bold-flavored kettle chips will work just as well.

variation

Feel free to experiment with different types of protein, such as shrimp or crab, in place of crawfish. You can also add other vegetables, like corn or celery, for added texture and taste.

FAQs

Can I make Voodoo Balls in advance?
Yes, you can prepare the balls and freeze them before frying. Just make sure to freeze them after forming but before coating.

What can I use instead of crawfish?
You can substitute crawfish with shrimp, crab meat, or even a mixture of vegetables for a vegetarian version.

How do I know when the Voodoo Balls are cooked?
The Voodoo Balls should be golden brown and crispy on the outside. It usually takes about 2–5 minutes of frying. Keep an eye on them to avoid burning!