Fried Rattlesnake and Prickly Pear Cacti Fries

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by Frank Gonzales, Rustler's Rooste

GMAZ interviews by Kaley O'Kelley and Javier Soto

Posted on September 12, 2012 at 12:28 PM

Updated Wednesday, Sep 12 at 12:28 PM

Rattlesnake
4 oz. snake
8 oz. salad oil
2 each fresh limes
1/2 cup flour
1/2 cup Henny Penny seasoned flour
8 oz. buttermilk
1 lg. green leaf
1 snake vertebrate, deep fryed
2 oz. chipotle ranch

Filet snake off of vertebrate and cut up into thumb sized pieces. Marinade this in salad oil and fresh squeezed limes for 24 hours. Remove snake from marinade and drain all excess oil and remove limes.

Mix flour and Henny Penny up in a shallow pan and place buttermilk into another shallow pan. Place snake into flour mixture first and shake off any excess. Next place snake into buttermilk and remove any excess buttermilk before placing snake back into the flour mixture. Make sure snake is all evenly coated and remove from flour.

Deep fry in oil that is 350 degrees for 3 to 5 minutes or until it reaches an internal temperature of 165 degrees. Place  green leaf on plate with deep fried snake vertebrate for garnish and add fried snake and chipotle ranch.

Prickly Pear Cacti Fries
6 oz. prickly pear cactus, rinsed thoroughly and dried
3 oz. flour
3 oz. Henny Penny seasoned flour
1 cup buttermilk
2 oz. chipotle ranch
Fryer with 6 cups fryer oil
1 large piece green leaf

Thoroughly rinse prickly pear and let dry. Take cacti and coat it the flour shaking off any excess, then place it in the buttermilk and cover evenly. Shake off excess buttermilk and then place into the seasoned flour making sure it is well coated and shake off excess.

Next step is to deep fry for 3 to 5 minutes or until it is golden brown and has reached an internal temperature of 165 degrees.

Place on plate with green leaf and serve with chipotle ranch.


Rustler's Rooste is located at 8383 S. 48th St., Phoenix.

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