Southern Fried Rattlesnake
Yield: approximately 26 balls
Ingredients:
2 cups shredded Monterey Jack cheese
8 tablespoons minced jalapeno pepper, stem and seeds removed
5 tablespoons minced red sweet bell pepper
1/2 teaspoon red pepper flakes
1 teaspoon minced garlic
½ Tablespoon lemon zest
1 cup poached* and minced rattlesnake* meat (chicken tenderloin may be substituted)
2+ (to taste) drops hot sauce
3/4 cup flour
2 large eggs
1/4 cup buttermilk
1 1/2 cups fine sourdough breadcrumbs
1/4 teaspoon paprika
1/4 teaspoon salt
Peanut or grapeseed oil for frying
*Note: Rattlesnakes and their meat can transmit salmonella. Cook completely, Wash any surfaces with which the rattlesnake or its meat comes in contact thoroughly.
Dipping Sauces:
Sour cream
Barbecue sauce
Ketchup
Hot sauce
Process:
Line two rimmed cookie sheets with parchment paper.
Combine the pepper jack cheese, meat, garlic, poached meat, pepper flakes, zest, and peppers in a large, deep bowl. Toss to combine. Do not stir as this will cause the cheese to stick to itself.
Add hot red pepper sauce drops and toss to mix. Taste the mixture. Add drops, if desired.
Shape a tablespoon of the cheese mixture into a small ball..
Place each ball on one of the prepared trays.
When the balls are all made, freeze for 30 minutes.
Place the flour in a small bowl.
Whisk together the eggs and buttermilk until creamy and frothy in a separate bowl.
Use a fork to mix the breadcrumbs, paprika, and salt in a third bowl
Heat 4″ of oil in a deep fryer or large pot to 375°F. Check the oil before adding each batch to be sure the temperature has not fallen.
Heat the oven to 250° F.
Retrieve the cheese balls.
Roll each ball in the flour, use tongs to dip it in the egg mixture. Every surface of each ball must be covered with the egg dip mixture or the breadcrumbs will not properly adhere to the ball to prevent leakage.
Deposit each ball in the breadcrumb mixture, spoon some of the breadcrumb mixture over the top and then roll to coat all around.
Place each ball on the second lined, rimmed cookie sheet.
Use the tongs to place each ball into the hot oil. Do not drop them in as the hot oil may spatter. Do not crowd the balls as this will lower the temperature of the oil and change the frying time.
Fry until the balls are golden brown, about 2 minutes.
Use a slotted spoon to place, in a single layer, the balls on a mesh screen over a rimmed cookie sheet to allow them to drain. Place in the warm oven after completing each batch.
Serve hot with preferred dipping sauce(s).
*Poached Meat
Ingredients:
2 cups cold chicken stock or cold water
1 cup rattlesnake or chicken tenderloins
¼ teaspoon salt
Process:
Place liquid and salt in a medium saucepan. Stir to combine.
Add meat. Be certain the tenderloins are completely covered by the liquid.
Bring the liquid to a gentle boil over medium heat. As soon as the surface of the water begins to bubble, remove the tenderloins with a slotted spoon and place them on a clean plate. Leave the heat on under the saucepan.
Test for doneness by cutting a piece crosswise. The interior should be white. If not, turn the heat off under the saucepan and add the tenderloins back into the hot liquid, cover with a tight-fitting lid and
poach for two more minutes.
Test for doneness again.
When done, remove from poaching liquid with a slotted spoon and allow to rest on a clean plate until cool. By cooling, the meat will not release the juices that keep it moist.
Mince and reserve until ready to add to the rattlesnake bite cheese mixture.