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Potato Fritters with Crispy Pork Skin

I am serving these as a side with the Pork Picnic Roast/ Skin On. After removing Skin from the slow cooked Pork Roast I julienned the Skin, and cut it into little bits.

Preheat a heavy metal skillet on medium/ medium high heat. Add the bit of Pork Skin and brown. Stir and watch close so they do not burn or scorch. Set the Pork Skin bits aside to cool to room temp.

 

2 to 3 Cups Mashed Potato.

1 to 2 Cups Flour

1 Egg

Crisp Pork Skin Bits

3 or 4 swirls around the skillet Olive Oil to sauté.

 

Mix everything except Olive Oil in large mix bowl until combined.

Use your floured hands to knead until a biscuit type consistency has been achieved. Add flour as needed, you may need more than amount stated.

Form dough into balls the size of extra large eggs.

 

Heat on medium temp a large heavy metal skillet with the Olive Oil in it.

When Oil jumps when you sprinkle a drop or two of water on it, it is ready!

As you carefully place the Potato Fritters into the skillet, flatten each one using the palms of your hands. The should be the size and shape of Hamburger Patties.

 

Sauté until golden brown on both sides. This could take between 3 1/2 to 5 1/2 minutes. Lift with a spatula to check how brown they are.

Serve with drizzles of the sauce made from the Pork Picnic Roast!

 

Potato Fritter with Crispy Pork Skin and a Molasses & Pumpkin Ale Sauce.

Potato Fritter with Crispy Pork Skin and a Molasses & Pumpkin Ale Sauce.

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