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Chapaleles (Pork Rind Potato Cakes)

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Prep Time:

45 minutes


5 servings


    1/2 cup Pepe’s Chicharrones, finely crushed
    4 cup warm mashed potatoes
    1 Tbsp. shortening
    1 egg, beaten
    1 cup all-purpose flour
    Salt to taste
    2 Tbsp. vegetable oil for pan-frying


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. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick. Heat the vegetable 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°F oven until golden brown, about 25 minutes.

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