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A person is pulling apart a breaded and fried appetizer revealing a melted, cheese-filled center above a white bowl containing similar appetizers. A green pepper is next to the bowl.

Copycat Texas Roadhouse Rattlesnake Bites

Author: Mandy Applegate
These Copycat Texas Roadhouse Rattlesnake Bites are crispy fried balls of pepper jack and jalapeno with a molten center. Make them ahead for game days and parties, then coat and fry them straight from the freezer.
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Prep Time: 15 minutes
Cook Time: 7 minutes
Freezing time: 1 hour
Total Time: 1 hour 22 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: Copycat Texas Roadhouse, Rattlesnake Bites
Servings: 8
Calories: 181kcal

Ingredients

  • 2 cups Pepper Jack cheese shredded
  • 2-3 jalapeños diced small
  • ¼ cup flour
  • 1 egg
  • ½ cup milk
  • ¾ cup bread crumbs
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Oil for frying
US Customary - Metric

Instructions

  • Combine the shredded Pepper Jack cheese and diced jalapeños in a bowl. Mix well, then press the mixture into tight 1-inch balls. Make sure they’re compact to hold together during frying. Place the balls on a baking sheet and freeze them for about an hour until they become solid.
    2 cups Pepper Jack cheese, 2-3 jalapeños
  • Prepare three bowls for coating: one with flour, another with the egg whisked together with the milk, and the last one with the breadcrumbs mixed with cayenne pepper, paprika, and garlic powder.
    ¼ cup flour, 1 egg, ½ cup milk, ¾ cup bread crumbs, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon garlic powder
  • Take the frozen cheese balls and dip each one first in the flour, then coat them in the egg mixture, and finally roll them in the breadcrumb mixture, making sure they’re well-covered.
  • Heat the oil to 350°F (180°C). Deep-fry the bites until golden brown.
    Oil
  • Remove the fried bites from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool briefly before serving.

Notes

  • Freeze the shaped cheese balls until solid before frying; this helps them hold their shape during frying and keeps the cheese from oozing out.
  • Hold the frying oil at 350°F (177°C); too hot darkens the coating, too cool makes the bites greasy.
  • Pack the balls tightly so they stay intact when they hit the hot oil, and coat every side completely to stop the cheese escaping.
  • Fry in small batches so the oil temperature stays steady.
  • Cooked leftovers keep in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Calories: 181kcal | Carbohydrates: 12g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 47mg | Sodium: 352mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 1mg
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