Risoles Indonesian Style of Rissole
Indulge in the irresistible flavors of *Risoles Indonesian Style of Rissole*, a beloved snack that’s perfectly crispy on the outside and creamy on the inside. This traditional Indonesian treat features delicate homemade crepes stuffed with a savory, velvety filling of shredded chicken, diced veggies, and a hint of nutmeg for a touch of warmth. Coated in golden breadcrumbs and fried to crunchy perfection, these risoles make a satisfying appetizer or party favorite. Serve them warm with a side of spicy chili sauce to complete the authentic Indonesian experience. Perfect for entertaining or an indulgent snack, these hand-rolled delights are easier to make than you think! Keywords: Risoles recipe, Indonesian snacks, crispy risoles, chicken filling, party appetizers.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 3 large Eggs
- 500 ml Milk
- 2 tablespoons Butter (melted)
- 200 grams Chicken breast (shredded)
- 100 grams Carrots (diced)
- 100 grams Potatoes (diced)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Butter (for filling)
- 2 tablespoons All-purpose flour (for filling)
- 200 ml Milk (for filling)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 200 grams Breadcrumbs
- 500 ml Oil (for frying)
- 100 ml Water
Instructions
In a large mixing bowl, whisk together the flour, 1 egg, milk, melted butter, and a pinch of salt until smooth. Let the batter rest for 15 minutes.
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of butter or oil. Pour a ladle of the batter into the skillet, swirling it around to make a thin crepe. Cook for about 1-2 minutes until set, then remove from the pan. Repeat until all the batter is used. Set the crepes aside.
In a pan, melt 1 tablespoon of butter over medium heat. Sauté the chopped onion and garlic until fragrant and translucent, about 2-3 minutes.
Add the diced carrots and potatoes to the pan. Cook for 5 minutes until slightly tender.
Stir in the shredded chicken, salt, black pepper, and nutmeg. Mix well.
Sprinkle 2 tablespoons of flour over the filling and stir quickly to combine. Gradually add 200 ml of milk while stirring to create a creamy filling. Cook for another 2-3 minutes until the mixture thickens. Remove from heat and let it cool.
Take one crepe and add 2-3 tablespoons of filling to the center. Fold the bottom up, fold the sides in, and roll it up tightly to create a neat package. Repeat for all crepes.
In a small bowl, beat the remaining 2 eggs with 100 ml of water. Spread the breadcrumbs on a plate.
Dip each risoles roll into the egg mixture, then coat it in breadcrumbs. Repeat for all rolls.
Heat oil in a deep frying pan over medium heat. Fry the risoles in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
Serve warm with chili sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 427 mg | 19% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.1 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 315 mg | 7% | |
*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.
