**Instructions:**
1. **Prepare the Rice Mixture:**
– In a large bowl, combine the cooled rice, crawfish, Parmesan cheese, green onions, bell peppers (if using), garlic, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper.
– Add the beaten egg to the mixture and stir until well combined. The mixture should be sticky enough to hold together when shaped. If too dry, add a little more beaten egg or a splash of milk.
2. **Shape the Balls:**
– Take about 2 tablespoons of the rice mixture and shape it into a ball. Repeat until all the mixture is used. You should have about 12-16 balls, depending on size.
3. **Coating:**
– Set up a breading station with three bowls: one with flour, one with beaten eggs mixed with milk, and one with crushed voodoo chips.
– Roll each rice ball in flour, shaking off excess, then dip it in the egg mixture, and finally roll it in the crushed voodoo chips, pressing lightly to adhere.
4. **Frying:**
– Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
– Fry the coated rice balls in batches for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.
– Remove the fried balls with a slotted spoon and drain on paper towels.
5. **Serving:**
– Serve the Voodoo Balls hot with your favorite dipping sauce, such as a Cajun remoulade, spicy mayo, or a tangy aioli.
Enjoy your flavorful and crunchy Voodoo Balls!
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