Try this Crispy Rattlesnake Coils recipe, or contribute your own.
Suggest a better descriptionPREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and pepper lightly. Put flour into a container that can be covered. Add strips. Shake. Refrigerate for about two hours. This will allow the flour to become sticky and while the Crisco is heating in a deep fryer, pull the pieces apart and re-flour the pieces again. Add flour if necessary. When the Crisco shortening is hot, add only enough snake strips so that all pieces are covered by the hot grease. Fry until golden brown. Dump into a container that has been prewarmed in the oven. Continue frying the rest of the rattlesnake strips. NOTE: The fried rattlesnake strips will appear to be coiled! SERVING Use a basket lined with a cloth napkin. Add the fried, coiled snake pieces. Cover with the napkin. REMARKS Directions are duplicated from a restaurant in Phoenix, Arizona Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 521 | ||
Calories from Fat: 230 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 155mg | 5 % | |
Potassium 1.5mg | 0 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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