These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Beef Boudin Boulettes

From Statesboro Market2Go

<p>These crispy little beef bites make a great appetizer! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 8

4 ounces Beef liver (cubed)
1 teaspoon Canola oil
1/2 cup Onion (diced)
1/4 cup Bell pepper (diced)
1/4 cup Celery (diced)
2 teaspoons Garlic (minced)
1/2 teaspoon Salt
8 ounces Finely shredded beef
1 cup Cooked rice (cooled)
1 tablespoon Creole seasoning (plus more for garnish)
1/4 cup Beef broth
1/4 cup Green onion (sliced)
3 Eggs (beaten, divided)
1/2 up Whole milk
1/2 cup Flour
2 cups Panko bread crumbs
Pepper jelly (for serving)

Step by Step Instructions
  1. Heat the canola oil in a large nonstick skillet. Once hot, add the liver for 2 to 3 minutes. Add onion, bell pepper, celery, garlic and salt, then cook for 7 to 8 minutes.
  2. Remove the pan from the heat, then stir in the shredded beef, rice, Creole Seasoning, broth and green onion. Mix until well combined. Set the skillet aside to allow it to cool, then stir in 2 beaten eggs. Once cooled, shape the beef mixture into 1 inch balls.
  3. Combine the milks & the remaining beaten egg. Pour the flour into a separate bowl. Put the breadcrumbs into a 3rd bowl. Dip each ball into the flour, then the milk & egg mixture, then the breadcrumbs.
  4. Heat a counter top fryer to 350 degrees. Fry the balls for 5 to 6 minutes. Work in batches if necessary. Sprinkle with Creole seasoning, then serve with pepper jelly.