Dairy-Free Risoles
Dairy-Free Risoles are a delicious twist on the traditional Indonesian treat, perfect for those avoiding dairy without compromising on flavor. These golden, crispy rolls feature delicate, homemade crepes enveloping a savory filling of tender chicken, vibrant carrots, and sweet peas—seasoned with nutmeg for an aromatic touch. The batter swaps milk for unsweetened almond milk, while breadcrumbs provide a satisfying crunch after frying. Ideal as appetizers, side dishes, or party snacks, these risoles are a true crowd-pleaser with a flaky exterior and hearty, flavorful core. Quick to prepare in under an hour, they pair wonderfully with dipping sauces or a fresh salad for a rounded meal. Get ready to enjoy dairy-free comfort food at its finest!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 300 grams Boneless chicken breast, diced
- 1 medium Carrot, finely diced
- 100 grams Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg powder
- 100 grams All-purpose flour
- 250 milliliters Unsweetened almond milk
- 2 large Eggs
- 150 grams Breadcrumbs
- 500 milliliters Vegetable oil, for frying
Instructions
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and the onion is translucent.
Add the diced chicken breast to the pan, cooking until browned on all sides.
Stir in the diced carrot and frozen peas, cooking until the vegetables are tender.
Season the mixture with salt, black pepper, and nutmeg. Remove the filling from heat and let it cool slightly.
For the crepes, mix the flour, almond milk, and eggs in a bowl until smooth.
Heat the remaining olive oil in a non-stick skillet over medium heat. Pour a small amount of the crepe batter into the pan, tilting to cover the surface in a thin layer.
Cook for about 1-2 minutes on each side until lightly golden. Repeat until all the batter is used. Approx. 6-8 crepes.
Place a portion of the filling onto each crepe, fold the sides and roll them up tightly to enclose the filling.
Dip each rolled risole into a bit of almond milk, then coat evenly with breadcrumbs.
Heat vegetable oil in a deep fryer or large pot. Fry the risoles in batches until golden brown and crisp, about 3-4 minutes per batch.
Drain the fried risoles on paper towels to remove excess oil.
Serve hot as an appetizer or side dish.
Nutrition Facts
Calories |
6590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 575.2 g | 737% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 5337 mg | 232% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 24.0 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 707 mg | 54% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1709 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
