PORK RIND HOE CAKES
3 ounce bag pork rinds, crushed fine, 3/4 cup crushed
1/4 cup heavy cream
1/2 teaspoon Mrs. Dash or other seasoning
2 tablespoons green pepper, minced
1 teaspoon onion, minced
Beat the eggs and cream in a small bowl; stir in all of the ingredients. Let stand 5 minutes until the mixture is gloppy. Heat the oil in a large skillet. Drop the batter by large spoonfuls and spread to make pancakes. Fry until browned on both sides.
Makes 8 servings
Can be frozen
Per Serving: 288 Calories; 7g Fat; 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
These didn't taste bad, but they were a bit spongy and not crispy. The batter might be good for making crab cakes.
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