Pork fritters ala George

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   I like pork but I'm not a fan of porkchops, for what ever reason.The wife likes them barely done and thick, If I eat them I like them thin and crispy.
Anyway I had some Marginal (not center cut) chops with large bones.
I cut off the meat wail still mostly frozen. I have an old clamp on hand girder like gramma had. It grinds but more like a fine dice cut. I like to grind it mostly frozen so the long stringy stuff gets cut up and not just rapped around the cutters. So I did three. I then mixed in a good amount of granulated onion, Some Alpine touch, Fresh ground black pepper, and salt. Then I hand squished two eggs in to the mix. By now your hands are frozen and not working well ,it's time for my secret ingredient. A package of instant mashed potato's, I like the baby reds type. This stiffens it up some and keeps them moist when cooked. I make them in to a ball and roll them in "wheat Montana white flour" and flatten them to about 3/8" thick. I have a hot black iron pan with about  1/4 of bacon grease. I save all my bacon, sausage, and burger grease in a maison jar in the fridge. I fry them moderately hot, and only flip them once, So let them brown to what you want them to look like.
When done I put them on a paper plate and paper towel to pull some of the grease off. Now you can let them cool and eat them as a snack cold or Make a sandwich with what ever you want on it, I like it hot or rye bread loaded. This morning I made fresh hash browns, I graded them from Pre boiled whole red potatoes, warmed the patties in the same pan to keep them crisp.
I fried up a hard fried egg, put it on a homemade bun, with some Hash browns, a fritter and a slice of Havarti cheese. Breakfast sandwich. YUMMY.

Edited by d4570 - 14 March 2021 at 10:34

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d4570 Members Profile Send Private Message Find Members Posts Add to Buddy List .416 Rigby Joined: 27 January 2004 Location: United States Status: Offline Points: 9961	Post Options Post Reply Quote d4570 Report Post Thanks(0) Quote Reply Topic: Pork fritters ala George Posted: 14 March 2021 at 10:29
	I like pork but I'm not a fan of porkchops, for what ever reason. The wife likes them barely done and thick, If I eat them I like them thin and crispy. Anyway I had some Marginal (not center cut) chops with large bones. I cut off the meat wail still mostly frozen. I have an old clamp on hand girder like gramma had. It grinds but more like a fine dice cut. I like to grind it mostly frozen so the long stringy stuff gets cut up and not just rapped around the cutters. So I did three. I then mixed in a good amount of granulated onion, Some Alpine touch, Fresh ground black pepper, and salt. Then I hand squished two eggs in to the mix. By now your hands are frozen and not working well ,it's time for my secret ingredient. A package of instant mashed potato's, I like the baby reds type. This stiffens it up some and keeps them moist when cooked. I make them in to a ball and roll them in "wheat Montana white flour" and flatten them to about 3/8" thick. I have a hot black iron pan with about 1/4 of bacon grease. I save all my bacon, sausage, and burger grease in a maison jar in the fridge. I fry them moderately hot, and only flip them once, So let them brown to what you want them to look like. When done I put them on a paper plate and paper towel to pull some of the grease off. Now you can let them cool and eat them as a snack cold or Make a sandwich with what ever you want on it, I like it hot or rye bread loaded. This morning I made fresh hash browns, I graded them from Pre boiled whole red potatoes, warmed the patties in the same pan to keep them crisp. I fried up a hard fried egg, put it on a homemade bun, with some Hash browns, a fritter and a slice of Havarti cheese. Breakfast sandwich. YUMMY. Edited by d4570 - 14 March 2021 at 10:34
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BEAR Members Profile Send Private Message Find Members Posts Add to Buddy List Administrator Joined: 07 September 2013 Location: Appalachian Mtn Status: Offline Points: 14390	Post Options Post Reply Quote BEAR Report Post Thanks(0) Quote Reply Posted: 14 March 2021 at 11:56
	Sounds great. Like the fried in bacon grease. My brisket is still slow cooking. I'm like you crisp up a thin pork chop. Pork loin is popular, vaccum packed and marinated. I don't like them but my kids do? daughter-in-law calls it pork sponge...I agree. I use the instant mashed to thicken my soups and stews. With that delicious breakfast, what is on the menu for dindin tonight?
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d4570 Members Profile Send Private Message Find Members Posts Add to Buddy List .416 Rigby Joined: 27 January 2004 Location: United States Status: Offline Points: 9961	Post Options Post Reply Quote d4570 Report Post Thanks(0) Quote Reply Posted: 14 March 2021 at 12:07
	Don't know yet. We will see what speaks to me. We were going to have fresh LING, but the L-G-D did not do her part and catch any last night. PS Bacon grease is my friend. Till it kills me Edited by d4570 - 14 March 2021 at 12:09
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BEAR Members Profile Send Private Message Find Members Posts Add to Buddy List Administrator Joined: 07 September 2013 Location: Appalachian Mtn Status: Offline Points: 14390	Post Options Post Reply Quote BEAR Report Post Thanks(0) Quote Reply Posted: 14 March 2021 at 12:48
	sure, blame it on L-G-D.. what did grandpap do??????? Any sandhill steaks still floating around the freezer?
	“ The IQ and the life expectancy of the average American recently passed each other in opposite directions.”

d4570 Members Profile Send Private Message Find Members Posts Add to Buddy List .416 Rigby Joined: 27 January 2004 Location: United States Status: Offline Points: 9961	Post Options Post Reply Quote d4570 Report Post Thanks(0) Quote Reply Posted: 14 March 2021 at 12:56
	Papa did not get anything either... Nope no sandhill left. No Moose or bison left either. We just bought a half of beef so I guess it will be Beef, "It's what's for dinner"
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Wing master Members Profile Send Private Message Find Members Posts Add to Buddy List Administrator AKA StraightShooter Joined: 10 June 2003 Location: United States Status: Offline Points: 8029	Post Options Post Reply Quote Wing master Report Post Thanks(0) Quote Reply Posted: 14 March 2021 at 15:05
	That sounds really good D. I was thinking serving it open faced with gravy poured over it sounds good too. Just a thought. Wing master
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