Ingredients23 m servings 76 cals
- 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 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.
Per Serving: 76 calories; 2.7 g fat; 10.1 g carbohydrates; 2.6 g protein; 11 mg cholesterol; 142 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 s...
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 b...