It doesn't get much more Pennsylvanian than Scrapple which is just as iconic as Shoofly Pie and Pierogies. This is a PA Dutch staple and can be found as a breakfast-side at many diners across the state. When pan fried, scrapple is light & crispy on the outside and tender & rich on the inside. I go to Kolb's Butcher in Spring City, PA for my scrapple. They make some of the best scrapple in the area if not the state!
So what's in scrapple? Well, let's just say that is the left over parts of a pig mixed with cornmeal. But those daring enough to try this dish will be pleasantly surprised!
Ingredients:
Scrapple--- 1 LB
All Purpose Flour--- 3/4 CUP
Salt and Pepper--- Pinch
Vegitable Oil--- 2 TBSP
STEP BY STEP:
- 1. Cut scrapple into squares about 1/4" thick
- 2. Mix flour with salt and pepper, coat all sides scrapple with flour
- 3. Oil large pan and fry scrapple for 2 minutes on side. Scrapple should have a light brown color and be somewhat crisp on the outside.
- 4. Place cooked scrapple on a paper towel to absorb excess oil
My family usually pours maple syrup over top of this iconic Pennsylvanian treat!
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