Copycat Rattlesnake Bites Recipe

Copycat rattlesnake bites on a white plate.

These rattlesnake bites are crispy on the outside, gooey on the inside, and loaded with cheesy, smoky, spicy flavor. They’re the perfect party appetizer for serving hot with your favorite dipping sauce.

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 5

Total Time 35

Servings Bites

Calories 171kcal

Equipment

Box grater or food processor, for shredding cheese
large mixing bowl
Measuring Cups and Spoons
Cutting board
Knife
Cookie scoop or tablespoon
Baking tray or sheet pan
Parchment paper (optional)
3 small bowls for breading station
Medium saucepan or deep skillet with high sides
Slotted spoon or spider strainer
Paper towel-lined plate or wire rack

Ingredients

8 ounces sharp cheddar cheese shredded
8 ounces smoky Gouda cheese shredded
½ teaspoon hot sauce or to taste
3 green onions finely chopped
2 tablespoons cilantro finely chopped
½ cup all-purpose flour
1 large egg
1 cup milk
1 ½ cups panko bread crumbs
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
Oil for frying

Instructions

In a large mixing bowl, combine the shredded cheddar, shredded Gouda, hot sauce, green onions, and cilantro.
Using a cookie scoop or about 1 1/2 tablespoons per portion, scoop and press the mixture into balls.
Place the cheese bites on a baking tray and freeze for 30 minutes, or until firm.
While the bites chill, pour about 1 inch of oil into a medium saucepan or deep skillet with high sides. Heat over medium heat.
Set up a breading station with 3 bowls: Bowl 1: flour, Bowl 2: egg and milk, whisked together, Bowl 3: panko bread crumbs, cayenne pepper, paprika, and garlic powder
Roll each chilled bite in the flour, then dip into the egg mixture, then coat in the seasoned panko.
Fry several bites at a time, being careful not to overcrowd the pan.
Cook until golden brown and crisp on the outside.
Transfer to a paper towel-lined plate or wire rack.
Serve hot.

Nutrition