Potato Fritters with Pork Loin
Grate the potatoes, transfer them to a bowl and fill it with water, set aside.Cut the pork loin into 6 to 8 slices. Place these slices on a cutting board and cover them all with some plastic wrap. Pound these slices with a meat mallet to tenderize them and season them with 1 pinch of salt and 1 pinch of black pepper. Rub these spices very well on them and set aside.Get the potatoes and squeeze them to remove all the water. Transfer these dried potatoes to another bowl, add the 4 eggs, the salt, the wheat flour and the black pepper, grate the onion and add to the potatoes, mix it all together very well with a spatula and set aside.Into another bowl, add the eggs, whisk them very well with a fork and set them aside.Into a skillet over low heat, add 1 portion of the potato mixture we've made, spread it until it forms a large and thin circle, about the thickness and size of a steak.Let it cook for 2 to 3 minutes.Get a slice of loin and dip it in the beaten eggs. After the indicated cooking time, place the slice of loin on top of the potato mixture, then cover the loin with another layer of potato mixture, spread it well to fully cover the loin slice. Cook for another minute then flip.Cook the other side for another 2 to 3 minutes.Take this fritter out of the skillet and set it aside on a plate, repeat this process until you've used up all slices.Next, line a baking sheet with nonstick baking paper, add the fritters we've just made and bake them in a preheated oven at 200°C (356°F) for 30 to 40 minutes.Take them out of the oven and sprinkle some mozzarella cheese over each fritter, take it back to the oven and bake for another 20 minutes.Top with some parsley to taste.Serve.
Ingredientes
- 6 to 8 Pork Loin Slices
- 1 Pinch of Salt
- 1 Generous Pinch of Black Pepper
- 3 Whole Eggs
- 200g of Mozzarella Cheese
- Parsley to Taste
Potato Mixture
- 1Kg of Potatoes
- 4 Eggs
- 1 Teaspoon of Salt
- 4 Very Full Tablespoons of Wheat Flour
- 1 Pinch of Black Pepper
- ½ Grated Onion
Modo de Fazer
Grate the potatoes, transfer them to a bowl and fill it with water, set aside.
Cut the pork loin into 6 to 8 slices. Place these slices on a cutting board and cover them all with some plastic wrap. Pound these slices with a meat mallet to tenderize them and season them with 1 pinch of salt and 1 pinch of black pepper. Rub these spices very well on them and set aside.
Get the potatoes and squeeze them to remove all the water. Transfer these dried potatoes to another bowl, add the 4 eggs, the salt, the wheat flour and the black pepper, grate the onion and add to the potatoes, mix it all together very well with a spatula and set aside.
Into another bowl, add the eggs, whisk them very well with a fork and set them aside.
Into a skillet over low heat, add 1 portion of the potato mixture we've made, spread it until it forms a large and thin circle, about the thickness and size of a steak.
Let it cook for 2 to 3 minutes.
Get a slice of loin and dip it in the beaten eggs. After the indicated cooking time, place the slice of loin on top of the potato mixture, then cover the loin with another layer of potato mixture, spread it well to fully cover the loin slice. Cook for another minute then flip.
Cook the other side for another 2 to 3 minutes.
Take this fritter out of the skillet and set it aside on a plate, repeat this process until you've used up all slices.
Next, line a baking sheet with nonstick baking paper, add the fritters we've just made and bake them in a preheated oven at 200°C (356°F) for 30 to 40 minutes.
Take them out of the oven and sprinkle some mozzarella cheese over each fritter, take it back to the oven and bake for another 20 minutes.
Top with some parsley to taste.
Serve.
