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
- • 1 cup Southern Recipe Pork Rinds (chicharrones) finely, crushed
• 1 Tbsp. Lard
• 1 Egg, beaten
• 4 cups Warm potatoes, mashed
• 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 (chicharrones) finely with the All-purpose 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 for pan-frying in a large skillet over medium heat.
6. Fry the chapaleles on both sides until crisp and golden brown, about 4–5 minutes per side.
7. Alternatively, bake in a 375°F oven until golden brown, about 25 minutes.
Recipe Category:
Appetizer, Dinner