Ingredients
- 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:
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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:
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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:
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Prepare three shallow dishes for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat the Bites:
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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:
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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:
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Use a slotted spoon to transfer the fried bites to a plate lined with paper towels to drain excess oil.
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Serve hot, ideally with a side of ranch dressing or your favorite dipping sauce.
