Name: Copycat Texas Roadhouse Rattlesnake Bites
Ingredients: 1½ cups shredded mozzarella: This cheese provides the gooey, stretchy texture that makes these bites irresistible.; 1 cup shredded white cheddar: Adding sharpness and depth of flavor, white cheddar complements the mozzarella perfectly.; 2 jalapeños, minced: These provide the signature spicy kick. You can adjust the amount based on your spice preference.; 1 clove garlic, minced: Garlic adds aromatic flavor, enhancing the overall taste of the bites.; ½ cup flour: Used for dredging, flour helps the egg wash adhere to the bites, creating a sturdy coating.; 2 large eggs: Beaten, these create a sticky layer that holds the breadcrumbs in place.; ¼ cup milk: Added to the egg wash, contributing to the richness of the final product.; 2 cups panko: Panko breadcrumbs deliver an extra crunchy texture, making your bites golden and crispy.; ½ tsp smoked paprika: This spice imparts a delightful depth of flavor and color.; ¼ tsp salt: Enhances the flavors of all the ingredients.; Vegetable oil for frying: Necessary for frying the bites to a crisp perfection.; Ranch dressing for serving: A creamy dip that balances the spiciness of the jalapeños.

Description

Savor these copycat Texas Roadhouse rattlesnake bites—spicy, cheesy, and perfectly crispy! A must-try recipe for a delicious appetizer.

Ingredients

Scale

1½ cups shredded mozzarella: This cheese provides the gooey, stretchy texture that makes these bites irresistible.
1 cup shredded white cheddar: Adding sharpness and depth of flavor, white cheddar complements the mozzarella perfectly.
2 jalapeños, minced: These provide the signature spicy kick. You can adjust the amount based on your spice preference.
1 clove garlic, minced: Garlic adds aromatic flavor, enhancing the overall taste of the bites.
½ cup flour: Used for dredging, flour helps the egg wash adhere to the bites, creating a sturdy coating.
2 large eggs: Beaten, these create a sticky layer that holds the breadcrumbs in place.
¼ cup milk: Added to the egg wash, contributing to the richness of the final product.
2 cups panko: Panko breadcrumbs deliver an extra crunchy texture, making your bites golden and crispy.
½ tsp smoked paprika: This spice imparts a delightful depth of flavor and color.
¼ tsp salt: Enhances the flavors of all the ingredients.
Vegetable oil for frying: Necessary for frying the bites to a crisp perfection.
Ranch dressing for serving: A creamy dip that balances the spiciness of the jalapeños.

Instructions

Mix the Cheeses and Spices: In a mixing bowl, combine 1½ cups shredded mozzarella, 1 cup shredded white cheddar, 2 minced jalapeños, and 1 clove minced garlic. Stir until well combined.
Form the Bites: Using your hands, form the mixture into 10 small balls, ensuring an even distribution of cheese and jalapeño. Place these balls onto a baking sheet lined with parchment paper.
Freeze: Cover the baking sheet with plastic wrap and freeze the cheese balls for about 4 hours or until they are solid. This step is crucial for easy breading and frying.
Prepare the Oil: Heat vegetable oil in a deep pot or fryer to 350°F. Aim for a depth of at least 2 inches of oil, which will provide ample frying space for the bites.
Set Up a Breading Station: In three separate shallow bowls, set out ½ cup flour, whisked 2 large eggs with ¼ cup milk, and 2 cups panko breadcrumbs seasoned with ½ tsp smoked paprika and ¼ tsp salt.
Bread the Frozen Bites: Take each frozen bite and roll it in flour, dip it in the egg wash, and finally coat it thoroughly in the panko mix. Make sure to completely cover each ball for the best crunch.
Fry: Carefully place 3 to 4 breaded bites in the hot oil at a time. Fry for about 2 minutes on each side, or until they turn golden brown and crispy.
Drain and Serve: Using a slotted spoon, transfer the fried bites to a plate lined with paper towels to drain excess oil. Serve hot with creamy ranch dressing for dipping.