Chapaleles (Pork Rind Potato Cakes)
Recipe Tags:
chapalelas | dinner | pork rind | potato cake
Prep Time:
25 minutes
Serves:
4
Fried mashed potato cakes with pork rinds ... what could be better than that? Nothing!!
Ingredients
- Chapaleles (Pork Rind Potato Cakes):
• 1 cup Southern Recipe Pork Rinds (chicharrones), finely crushed
• 4 cups Warm mashed potatoes
• 1 Tbsp. Lard
• 1 Egg, beaten
• 1 cup All-purpose flour
• 2 Tbsp. Vegetable oil for pan-frying
• Salt to taste
Preparation
1. Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated.
2. Combine crushed Southern Recipe Pork Rinds with the flour, then stir into the potato mixture.
3. Form the mixture into golf ball-sized pieces on a lightly floured surface.
4. Press each ball into a disk about 3/4 inch thick.
5. Heat vegetable oil in a large skillet over medium heat.
6. Fry the chapaleles on both sides until crisp and golden brown, about 4 to 5 minutes per side.
7. Alternatively, bake in a 375°F oven until golden brown, about 25 minutes.
8. Serve warm.
Recipe Category:
Appetizer, Dinner