Ingredients

• 1- 2 oz. bag Grandpa John’s Original Pork Rinds, divided
• 1 1/4 cup fine yellow cornmeal
• 3 tablespoons olive oil
• 2 cups sweet potatoes, peeled & chopped
• 1/2 cup yellow onions, chopped
• 1/2 cup cubanelle peppers, seeded & chopped
• 2 cloves garlic, minced
• 1 packet sazon seasoning with coriander & annatto
• 1/4 teaspoon pepper
• 1/2 teaspoon freshly grated orange zest
• 1 1/2 cups cooked pork shoulder, chopped
• 3 cups olive oil (for deep frying)
• 3 large eggs
• 3 tablespoons water

Sauce

• 1 cup coconut milk
• 1/2 cup reciato seasoning sauce
• 1/4 cup lightly toasted coconut

Directions

Grind half of the pork rinds in a food processor; add to a large bowl along with the cornmeal and set aside. Roughly crush the remaining pork rinds and set aside. Add three tablespoons olive oil to a large skillet and heat over medium temperature. Add the sweet potatoes; cook for ten minutes, stirring occasionally. Stir in the onions and cubanelle pepper; reduce heat to medium low, continuing to cook for another 10 minutes before stirring in the garlic, sazon seasoning, black pepper, orange zest and cooked pork. Continue to cook for five minutes; remove from heat and stir in the crushed pork rinds. Spoon one third of the mixture into a food processor; roughly pulse until blended. Return blended mixture to the skillet and allow to cool completely.

Meanwhile, heat three cups olive oil in a deep fryer or heavy bottomed pot on the stove top to 360° F. In a medium bowl, whisk well together the eggs and water; set aside. Form 16 fritters from the potato mixture by rolling firmly into balls.

Dip the balls into the beaten egg then roll into the cornmeal mix. Fry the fritters in the olive oil for about two minutes per side or until golden. While the fritters are cooking, mix together the coconut milk, recaito seasoning sauce and coconut; spoon into a serving dish. Drain the fritters on paper towels and serve with sauce.

Makes 16 fritters.

Recipe by Cheryl Perry of Hertford, NC
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