Chapaleles

Rating: 4.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By damasio

Gallery

Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Servings:
24
Yield:
24 chapaleles
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.

  • 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.

Nutrition Facts

Per Serving:
76 calories; protein 2.6g; carbohydrates 10.1g; fat 2.7g; cholesterol 10.7mg; sodium 142.5mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Caroline Christie
Rating: 4 stars
04/06/2009
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. Read More
Helpful
(14)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Caroline Christie
Rating: 4 stars
04/06/2009
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. Read More
Helpful
(14)
Jenn
Rating: 4 stars
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! Read More
Helpful
(11)
SUPERNOVADARK
Rating: 5 stars
01/27/2010
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? Read More
Helpful
(5)
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