Risoles
Discover the irresistible charm of Risoles, a beloved Indonesian snack that's perfect for parties or a cozy treat anytime. These golden-crisp rolls start with delicate, homemade crepes wrapped around a savory filling of sautéed chicken, carrots, potatoes, and aromatic spices like nutmeg, creating a comforting blend of textures and flavors. Each roll is coated in crispy breadcrumbs and deep-fried to perfection, delivering a satisfying crunch with every bite. Easy to make and uniquely delicious, Risoles are a versatile appetizer that'll quickly become a crowd favorite. Serve them warm for the ultimate indulgence in flavor and presentation! Keywords: Risoles recipe, Indonesian snack, crispy crepes, savory filling, party appetizer.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 500 milliliters milk
- 2 large eggs
- 2 tablespoons unsalted butter
- 200 grams boneless chicken breast
- 1 medium carrot
- 1 medium potato
- 1 small onion
- 2 cloves garlic
- 2 tablespoons cooking oil
- 150 grams bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 large egg (for coating)
- 500 milliliters cooking oil (for frying)
Instructions
To prepare the crepe, whisk together 250 grams of flour, 500 milliliters of milk, and 2 large eggs until you have a smooth batter. Let it rest for 15 minutes.
Heat a non-stick frying pan over medium heat and lightly grease it with a little butter.
Pour a small ladle of batter into the pan, swirling to coat the bottom evenly, creating a thin crepe.
Cook for about 1-2 minutes until edges are dry, flip, and cook for another 30 seconds. Repeat for the rest of the batter, setting aside each crepe.
For the filling, finely dice 1 medium carrot, 1 medium potato, 1 small onion, and 2 garlic cloves.
Cut 200 grams of chicken breast into small cubes.
Heat 2 tablespoons of cooking oil in a pan over medium heat. Sauté onion and garlic until fragrant.
Add chicken, cooking until no longer pink. Stir in carrot and potato, cooking until soft.
Season the mixture with 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon nutmeg. Let it cool slightly.
Place 2 tablespoons of filling onto the center of each crepe. Fold the sides over the filling, then roll up tightly to enclose.
Whisk 1 large egg in a small bowl. Dip each risole into the egg, then coat with bread crumbs.
In a large pot, heat 500 milliliters of cooking oil to 180°C (356°F).
Fry rissoles in batches, about 3-4 minutes per side, until golden brown.
Remove from oil and drain on paper towels. Serve warm.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.2 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 296 mg | 6% | |
*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.
