Roadhouse Rattlesnake Bites - Cooking Tricks


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Saturday, August 5, 2017

Roadhouse Rattlesnake Bites

These are so good.

  • 1 c. shredded mozzarella
  • 1 c. Shredded Monterey Jack
  • 2 jalapeños, minced
  • 1 clove garlic, minced
  • 1 c. all-purpose flour
  • kosher salt
  • Freshly ground black pepper
  • 3 large eggs, beaten
  • 1 c. plain bread crumbs
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • Canola or vegetable oil, for frying
  • Ranch dressing, for serving
  1. Line a large, rimmed baking sheet with parchment. In a large bowl, mix together cheeses, jalapeños, and garlic.
  2. Using a tablespoon, scoop into balls and squeeze tight. Place on baking sheet and freeze until solid, at least 30 minutes.
  3. Set up dredging station: In a shallow bowl, add flour and season with salt and pepper. In another shallow bowl, add eggs. In a third shallow bowl, add bread crumbs, paprika, garlic powder, and cayenne. Mix to combine.
  4. Roll frozen cheese balls into flour, then eggs, and then bread crumbs, repeating until all are well coated.
  5. In a large, deep skillet, heat 1/4” oil over medium heat until shimmering. In batches, fry bites until golden on all sides, about 3 minutes. Drain on paper towels.
  6. Serve bites with ranch.

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