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TOSTITOS® Pulled Pork Fritters

TOSTITOS® Pulled Pork Fritters

Serves: 4


For the fritters
1 Teaspoon Vegetable oil
½ Pound Boneless Pork Shoulder, trimmed with some fat left on, cut 2” cubes
1 Cup Frozen Collard Greens, chopped
2 Tablespoons Ketchup
1/3 Cup Yellow Onion, finely diced
4 Teaspoons Cider Vinegar
3 Teaspoons Dark Brown Sugar
2 Teaspoons Lemon Juice
1 ½ Teaspoons Favorite Hot Sauce
1 ½ Teaspoons Worcestershire Sauce
2 Teaspoons Butter
1/2 Teaspoon Kosher Salt
1 Teaspoon Garlic, chopped
¼ Teaspoon Onion Powder
¼ Teaspoon Cornstarch
Dash Liquid Smoke
¼ Teaspoon Mustard Powder
¼ Teaspoon Garlic Powder
¼ Teaspoon Sweet Paprika
¼ Teaspoon Celery Salt
Pinch Black Pepper
Pinch Cayenne
For the breading
1 Cup Corn Flour
2 Whole Egg
¼ Cup Water
1/3 Cup Panko
½ Cup TOSTITOS® Original Restaurant Style Tortilla Chips
¼ Cup Cornmeal


• Place a skillet over medium high heat
• Once hot, add the vegetable oil and brown the pieces of pork on all sides, then place the pieces of pork into a pressure cooker
• Combine all remaining ingredients (except the breading ingredients) and whisk together until well blended
• Pour the mixture over the pork pieces in the pressure cooker
• Lock the pressure cooker lid and cook at the highest setting for 25 minutes at pressure
• After 25 minutes, carefully and slowly release the pressure through the pressure release valve
• Once all of the pressure has been released, transfer the contents to the bowl of a small electric mixer and using a paddle, mix the pork on medium speed for 1 minute, then on higher speed for one more minute
• Spread the pork mixture onto a pan and refrigerate until cold
• Once cold, form 1 ounce balls and roll them into a slightly oblong croquette shape
• Return to the refrigerator for 30 minutes
• In a small bowl, combine the egg and water and whisk thoroughly
• In another small bowl, combine the panko, chips and corn meal
• Once the fritters are cold and well set, gently roll them one at a time in the corn flour, then submerge in the egg wash, then roll in the bread crumb mixture
• Repeat until they are all breaded
• Refrigerate until ready to fry
• Fry in 350 degree oil until dark golden brown, about 5 to 6 minutes

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