Scrapple is more eastern and central Pennsylvania Dutch than Pittsburgh, but it remains part of Pennsylvania food heritage. The trick is a crisp crust.
Crisp Fried Scrapple
Scrapple is more eastern and central Pennsylvania Dutch than Pittsburgh, but it remains part of Pennsylvania food heritage. The trick is a crisp crust.
Ingredients
Method
Instructions
- Slice scrapple 1/4 to 1/2 inch thick.
- Dust lightly with flour if desired.
- Fry in a hot skillet with a little oil or butter until deeply browned and crisp on both sides.
- Drain briefly and serve hot.
Notes
- Do not move slices too soon; let the crust set.
