Ingredients
Scale
- 10–12 fresh jalapeños, seeds removed and finely diced
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko for coating
- Vegetable oil, for frying
Instructions
- Prepare the Filling:
- In a mixing bowl, combine the diced jalapeños, shredded Monterey Jack cheese, softened cream cheese, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Form the Bites:
- Take a small amount of the mixture (about 1 tablespoon) and roll it into a ball. Repeat with the remaining mixture. Place the formed balls on a baking sheet lined with parchment paper and freeze for about 30 minutes to firm up.
- Breading Station:
- Prepare three shallow dishes for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat the Bites:
- Roll each chilled bite first in the flour, then dip in the beaten egg, and finally coat with breadcrumbs, making sure they are completely covered.
- Fry the Bites:
- Heat the vegetable oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the rattlesnake bites in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes.
- Drain and Serve:
- Use a slotted spoon to transfer the fried bites to a plate lined with paper towels to drain excess oil.
- Serve hot, ideally with a side of ranch dressing or your favorite dipping sauce.
