Scrapple Croquettes with Horseradish Sauce

Those of us in the Coal Region are very familiar with scrapple. It is perhaps one of the most recognized foods associated with the Pa. Dutch influences in our region, in “Pa. Dutch country” (Lancaster, Pa. area), and the Philadelphia area. 

Most people slice it thin, dust it in seasoned flour, and fry it until it is golden brown and crisp on the outside. But, if you are looking to expand your repertoire using scrapple, here is a recipe you might want to try!  This recipe is from a 1971 Pennsylvania Dutch Cookbook.

Scrapple – it’s not just for breakfast anymore!

Scrapple Croquettes with Horseradish Sauce

Recipe by A Coalcracker in the KitchenCourse: EntreeCuisine: Pa. Dutch, Coal RegionDifficulty: Easy


  • 1 cup scrapple

  • 2 hard-cooked eggs, chopped fine

  • 1 cup mashed potatoes

  • 1/2 cup cracker or bread crumbs

  • 1 teaspoon minced parsley

  • Salt and pepper

  • 1 egg, beaten

  • Horseradish Sauce
  • 2 Tablespoons butter

  • 2 Tablespoons all-purpose flour

  • 1 cup milk

  • 1/4 cup grated horseradish

  • 1/2 teaspoon dry mustard

  • salt and pepper


  • In medium bowl, mix the scrapple, the potatoes, the hard-cooked eggs, the parsley, and season with salt and pepper.
  • Shape the mixture into croquettes, dip in the beaten egg, then roll in the breadcrumbs.
  • Fry in deep fat heated to 350F until golden brown and heated through.
  • Horseradish Sauce
  • In saucepan, melt the butter, remove from the heat and then stir in flour. Add the milk gradually, return to heat, cook and stir constantly until the mixture bubbles and thickens.
  • Add salt and pepper and then cook for another 3 minutes.
  • Add dry mustard and grated horseradish and blend together well. Keep warm using a double boiler.


  • Serve with Horseradish Sauce or condiments of your choice.