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Crispy Philadelphia Scrapple Breakfast Delight

Philadelphia scrapple breakfast - featured image

A simple, hearty breakfast dish featuring crispy fried Philadelphia scrapple with a tender inside, perfect for weekend brunch or a comforting morning meal.

Ingredients

Scale
  • 1 pound Philadelphia scrapple, sliced into ½-inch thick pieces
  • 2 tablespoons vegetable oil or neutral oil (canola preferred) for frying
  • 1 teaspoon apple cider vinegar
  • 2 large eggs, beaten (optional)
  • ¼ cup all-purpose flour
  • Freshly ground black pepper, to taste
  • Maple syrup or apple butter for serving (optional)

Instructions

  1. Slice the Philadelphia scrapple into ½-inch thick slices using a sharp knife, keeping slices uniform for even cooking.
  2. In a shallow dish, beat the 2 large eggs until smooth. In another plate, mix ¼ cup all-purpose flour with a pinch of freshly ground black pepper.
  3. Dip each scrapple slice first into the beaten eggs, then dredge in the flour mixture, coating evenly but not heavily. Set aside on a plate.
  4. Heat a non-stick skillet or cast iron pan over medium heat and add 2 tablespoons of vegetable oil. Warm the oil for about 2 minutes until hot but not smoking.
  5. Stir in 1 teaspoon apple cider vinegar into the oil before frying; it may sputter slightly.
  6. Place coated scrapple slices in a single layer in the pan without crowding. Fry for 4-5 minutes per side until golden brown and crispy.
  7. Transfer cooked scrapple slices to a paper towel-lined plate to drain excess oil. Serve warm with maple syrup or apple butter.

Notes

Use medium heat to avoid burnt edges and raw centers. Do not overcrowd the pan; cook in batches if needed. The egg coating is optional but helps achieve a crispier crust. Reheat leftovers in a skillet or toaster oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: scrapple, Philadelphia scrapple, crispy scrapple, breakfast, brunch, comfort food, fried scrapple, easy breakfast