Marianne Martinez
Scrapple is a traditional American food, particularly popular in the Mid-Atlantic states. It is made from pork scraps, cornmeal, and spices, and is often served as a breakfast meat. While scrapple is typically pan-fried, it can also be cooked in an air fryer, which is a healthier, quicker, and more convenient option. Air-fried scrapple has a crispy exterior and a soft, rich interior, and it can be ready in under 15 minutes.
| Characteristics | Values |
|---|---|
| Health | Air frying scrapple is a healthier option as it reduces the amount of oil used compared to traditional frying methods |
| Time | Cooking scrapple in an air fryer is quicker than using an oven or stovetop |
| Mess | Air frying minimises splattering and eliminates the need for excessive cleanup |
| Convenience | Air fryers preheat quickly |
| Evenness | Air fryers distribute heat evenly, ensuring both sides of the scrapple are cooked uniformly |
| Taste | Air frying achieves a delectable crunch without excess grease |
| Crispy texture | Air frying achieves a perfect crisp exterior and soft interior |
| Calories | 346 calories |
| Protein | 14 grams of protein |
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What You'll Learn
Air fryer temperature and time
Scrapple is a traditional American food product that originated in Pennsylvania and is often described as a type of pork-based meatloaf or sausage patty. It is typically made from pork scraps combined with cornmeal and spices. The mush of pork scraps is then formed into a loaf, cooked until solidified, and sliced into individual servings.
When it comes to cooking scrapple in an air fryer, it is important to note that the cooking time and temperature may vary depending on the thickness of the scrapple slices and the model of your air fryer. However, here is a general guide:
First, preheat your air fryer to 400 degrees Fahrenheit for 3 to 5 minutes. While the air fryer is preheating, slice your scrapple into even pieces. The recommended thickness varies, with some sources suggesting slices of about 1/4 inch for a crispier texture, and others suggesting thicker slices of around 1/2 inch for a softer inside.
Next, place the scrapple slices in a single layer in the air fryer basket, ensuring they do not overlap. Set the timer for 20 minutes for 1/2-inch thick slices. If your slices are thinner, adjust the cooking time accordingly, as thinner slices will cook faster. For example, 1/4-inch thick slices may only need about 10 minutes of cooking time.
Halfway through the cooking time, use a spatula to flip the scrapple slices. Then, continue cooking for the remaining time or until the scrapple is crispy and golden brown. It is important not to flip the scrapple too early, as it can fall apart when it is still loose and fragile.
Once the scrapple is cooked to your desired level of doneness, remove it from the air fryer and serve. You can also store leftover scrapple in the refrigerator for up to 3 to 4 days or freeze it for longer storage.
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Slicing and preparation
To prepare scrapple for the air fryer, cut the loaf into slices of your desired thickness. A slice of around 1/4 to 1/2 inch thick generally works well. If you like your scrapple thinner, you can go for a slice of about 1/4 inch. You can also cut the scrapple into scrapple fries. If you prefer a thicker slice, you will need to increase the cooking time to ensure it crisps up. For a 1.2-inch thick slice, for example, you should cook it for 15-20 minutes.
Once you have sliced your scrapple, place the slices in the air fryer basket in a single layer, ensuring they do not overlap or touch. You may need to work in batches to avoid overcrowding. A light coating of cooking spray can help achieve that crispy exterior and prevent sticking.
Before cooking, you can also season the scrapple slices with herbs, spices, or seasoning blends to add extra flavor.
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Serving suggestions
Scrapple is typically served as a breakfast side dish, often sliced and fried until crispy. It is a popular breakfast staple in Philadelphia, PA, and the surrounding counties, as well as in South America.
- Condiments: Scrapple goes well with sweet or savoury condiments. Some options include ketchup, mayonnaise, maple syrup, honey, mustard, jelly, or apple butter. You can offer these on the side for dipping or drizzling.
- Eggs and toast: For a classic breakfast combination, serve your air-fried scrapple with eggs and toast. You can also make a breakfast sandwich with these ingredients.
- Bread: Scrapple can be served on a piece of bread or in between two slices of bread.
- Salad: For a lighter option, pair your scrapple with a salad. You can also add avocado slices or fruit salad.
- Traditional dips: You can serve scrapple with some traditional Pennsylvania Dutch dips like apple butter, jelly, or maple syrup.
- Sides: Some other sides that go well with scrapple include potatoes, pancakes, or bacon.
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Health benefits
Air fryers are advertised as a healthy alternative to deep frying. They are a convenient, healthier, and quicker method of cooking, without compromising on the classic taste and texture of fried food. Here are some of the health benefits of cooking with an air fryer:
Reduced Fat and Calorie Intake
Air fryers require significantly less oil than deep frying, which means that air-fried foods have a lower fat and calorie content. This can help with weight management and reducing the risk of obesity and related health complications such as type 2 diabetes and cardiovascular disease.
Lower Risk of Dangerous Compounds
Deep-frying foods can lead to the formation of dangerous compounds such as acrylamide, which is associated with an increased risk of cancer. Air frying produces less acrylamide and other harmful compounds, making it a safer alternative.
Even Cooking
Air fryers distribute heat evenly, ensuring that food is cooked uniformly. This even cooking method may also reduce the formation of harmful compounds that are typically associated with uneven cooking.
Reduced Mess and Clean-up
Air frying minimises splattering and eliminates the need for excessive clean-up since there is no bubbling oil involved. This reduced mess also means there is less chance of hot oil spills, splashes, or accidental contact, making it a safer option.
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History of scrapple
Scrapple, also known as the Pennsylvania Dutch name "Pannhaas" or "pan tenderloin" in English, is a traditional dish of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. The immediate culinary ancestor of scrapple was the Low German dish called "panhas", which was adapted to make use of locally available ingredients. The first recipes for scrapple were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania, in the 17th and 18th centuries. As a result, scrapple is strongly associated with areas surrounding Philadelphia, Pittsburgh, Baltimore, Washington, D.C., Eastern Pennsylvania, New Jersey, Maryland, Delaware, Southern New York, and the Delmarva Peninsula.
The Pennsylvania Dutch, including the Mennonites and Amish, are known for their traditional scrapple, which is made from hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head) to make a broth. The Pennsylvania Dutch country is known for its many varieties of scrapple, made from different recipes passed down through generations. The dish was a way to use every part of the hog, as nothing was wasted. Scrapple is typically sold in raw pound loaves, ready to be sliced and fried, but outside of the mid-Atlantic region, it can be hard to come by.
In the 1920s, scrapple shifted to its modern-day store-packaged incarnation. It remains a beloved Delmarva tradition, but other regions have also put their spin on the dish. For example, in the Poconos, kosher scrapple is made using chicken. During the Civil War, the dish was cooked in large batches for troops, and slaughterhouses processed pigs for the army, taking scrapple to a different level. By the late 19th century, most Americans had stopped butchering their own meat, and companies like Habbersett created scrapple on a commercial scale.
The two largest brands of scrapple in Philadelphia are Habbersett and Rapa, controlling approximately half and one-quarter of the market, respectively. The title of jazz artist Charlie Parker's 1947 composition "Scrapple from the Apple" is inspired by the food scrapple, in the Big Apple (New York City).
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Frequently asked questions
Scrapple is a traditional American food product that originated in the Mid-Atlantic states and is especially popular in Pennsylvania, where it is considered an ethnic food of the Pennsylvania Dutch. It is made from pork scraps combined with cornmeal and spices, formed into a loaf, cooked until solidified, and then sliced and fried before serving.
To cook scrapple in an air fryer, preheat your air fryer to 375-400 degrees Fahrenheit for 3-5 minutes. Cut the scrapple into slices around 1/4 to 1/2 inch thick, or to your desired thickness. Layer the slices in one even layer in the air fryer and cook for 10 minutes. Then, flip the scrapple over and cook for an additional 3 minutes.
Cooking scrapple in an air fryer typically takes around 13-15 minutes, which is significantly faster than traditional frying methods.
Cooking scrapple in an air fryer is a healthier and more efficient alternative to traditional frying methods, as it reduces the amount of oil used and minimizes mess. Air fryers also preheat quickly and distribute heat evenly, ensuring that both sides of the scrapple slices are cooked uniformly.
Habbersett is a popular and well-liked brand of scrapple that can be found in most local Philly supermarkets. However, other brands such as Hatfield and Kuntzler's are also mentioned as being suitable for air frying.
