Scrapple Croquettes

If you know scrapple, you already know why this recipe exists. If you don’t, well, welcome to Pennsylvania Dutch country.

Scrapple gets mixed with rice (or mashed potatoes, your call), chopped hard-boiled eggs, and parsley, then shaped into croquettes, coated in egg wash and bread crumbs, and fried until they shatter at first bite.

The outside goes shatteringly crisp while the inside stays soft and savory with that distinctive scrapple flavor you either grew up on or are about to fall for.

Fifteen minutes from counter to plate. This is old-school Mid-Atlantic comfort food at its finest.

Pro Tips

• Use cold, day-old rice or well-chilled mashed potatoes. Warm fillings fall apart when you try to shape the croquettes.
• Get your frying oil hot enough that a bread crumb sizzles immediately when dropped in. Too cool and the croquettes absorb oil instead of crisping.
• Serve with a side of spicy mustard or apple butter for a proper Pennsylvania pairing.