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Chapaleles

Chapaleles

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
damasio

damasio

Fried mashed potato cakes with pork rinds! Woo-hoo!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated. Combine crushed pork rinds with the flour, and stir into potatoes. Season to taste with salt if necessary.
  2. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
  3. Heat the canola oil in a large skillet over medium heat. Fry the chapaleles on both sides until crisped and golden brown, 4 to 5 minutes per side. Alternatively, they may be baked in a 375 degrees F (190 degrees C) oven until golden brown, about 25 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Peach Brandy Cottage
13

Peach Brandy Cottage

4/6/2009

We tried this in my commercial kitchen exactly as written. The four kitchen staff tasted it and rated it a 3 - too bland. We decided to add more pork rind, chunky rather than crushed and some scallion. Everyone rated the new version as a 4.

Jenn
9

Jenn

10/22/2009

I tried this last week but made a few changes. I used 1 tablespoon of low-salt butter instead of the lard and I used canola oil in lieu of vegetable oil. I added chopped onion, scallions and a bit of fresh garlic as well. They come out pretty greasy, so pat them between layers of paper towels when removing them from the frying pan and voila!

SUPERNOVADARK
5

SUPERNOVADARK

1/27/2010

When I saw this, it reminded me of the "tortas de papa" my grandma makes, but hers don't have chicharrones or flour in them... I made them and OH MY GOSH! So much better than that! I mean, texture and consistency are different, but they are delish. How are these usually eaten, by the way? Ours are put in a spicy caldo, so that's what I did. Did I mess them up?

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