But what do you do when the craving hits at 8:00 PM on a Tuesday, or when you live hundreds of miles from the nearest Bojangles? You bring the taste of the South into your own kitchen.
| Problem | Solution | | :--- | :--- | | | Your dough was too wet, or you didn't freeze them long enough. Add more flour to the dough next time. | | They are greasy | Oil temperature was too low (below 325°F). The food soaked up oil instead of sealing instantly. | | They taste bland | You forgot the MSG or Celery Salt. These are the two secret weapons. | | The crust isn't bumpy | You made the balls too smooth. Embrace the lumpy scooping method. |
If you are using leftover mashed potatoes, warm them slightly (so they mix easier), then beat in the butter until melted. Do not use runny instant potatoes. bojangles bo rounds copycat recipe
20 minutes (plus 2 hours chilling) Cook time: 10 minutes Yield: Approximately 24 to 30 rounds (serves 4 as a side)
When the rounds are frozen solid:
Place the baking sheet in the freezer for 1 to 2 hours. You want the balls to be solid. This prevents them from disintegrating in the hot oil. If you skip this, you will have potato soup in your fryer.
If you have ever found yourself driving past a Bojangles, suddenly overcome by a craving for their Famous Fixin’s, you are not alone. While their chicken gets plenty of glory, true Southern food connoisseurs know that the real star of the tray is often the side dish: the legendary Bo Rounds. But what do you do when the craving
Unfortunately, Bojangles has a cruel habit of treating these potato pearls like a seasonal ghost. One month they are there; the next, they vanish. Or maybe you just don't want to put on pants and drive 15 miles.
To keep the potato mixture from falling apart in the hot oil, we need a binder. We will use a combination of: Add more flour to the dough next time