These morsels marry the crunch of a crouton with the porky unctuousness of bacon—what’s not to like? Scrapple is very delicate until it reaches its final cooked state, however, so follow the instructions carefully. ½ pound of scrapple will produce enough croutons to dress side salads for 8.
Scrapple (preferably Jones Dairy Farm brand)
Method: preheat a good amount of olive oil (covering the bottom of the pan to a depth of about ¼ inch) at medium heat in a sturdy skillet. There are two ways you can make the croutons: cut your scrapple into ¼ inch thick slices, fry both sides, then cut into croutons after. Or, cut your scrabble into 1/2 -3/4 inch thick slices, and cut again into squares. The second method gives you more “meat custard” on the inside but requires a delicate touch; expect a certain amount of waste (but the broken apart croutons are still fine to eat.)
When the oil is hot, carefully place your scrapple pieces in the pan. Lower heat until the oil is barely sizzling and cook 10 minutes or longer till the edges turn brown and start crisping. Test the scrapple pieces with the edge of a spatula to be sure they will release easily; if not cook a little longer. Flip the pieces (or turn the individual croutons with a fork or tongs, if making the larger ones) and cook the other side for 2-3 minutes until done.
Carefully remove the scrapple pieces to waiting paper towels and blot excess oil. If making the thinner croutons, cut them into ½ inch squares with a sharp knife. You’ll inevitably have some that break apart; crumble these into your salad or just pop in your mouth.
Leftover croutons can be refrigerated for up to a week. Before using, reheat them in the microwave on a paper towel for 5-10 seconds.