Vegetarian Risoles
Savor the irresistible crispiness of Vegetarian Risoles, a delightful twist on the classic fried snack that’s perfect for appetizers or midday indulgence. Crafted with delicate crepes rolled around a savory vegetable filling of carrots, green peas, cabbage, and a hint of garlic, each bite bursts with wholesome flavor and satisfying texture. The breading, mixed with a touch of Dutch-processed cocoa powder, adds a subtle sweetness and a golden-brown finish after frying. This recipe is a celebration of creative vegetarian cooking, combining simple ingredients with a unique layering of textures and flavors. Served warm and golden, Vegetarian Risoles are sure to impress at your next gathering or enhance your snack repertoire. Whether you’re searching for vegetarian finger foods or innovative fried dishes, this recipe delivers both in spades!
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 300 milliliters milk
- 1 large egg
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 100 grams green peas
- 100 grams cabbage, finely shredded
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Dutch processed cocoa powder
- 100 grams breadcrumbs
- 500 milliliters vegetable oil
Instructions
In a mixing bowl, whisk together the flour, milk, egg, and a pinch of salt until smooth to create the batter. Set aside for 15 minutes.
In a large pan, heat butter with olive oil over medium heat. Add onions and sauté until translucent.
Stir in the garlic, carrots, peas, and cabbage. Cook until the vegetables become tender, about 5 minutes.
Season the veggie mixture with salt and pepper. Remove from heat and let it cool to room temperature.
Heat a non-stick pan over medium heat. Lightly grease with a bit of butter, then pour a ladleful of batter into the pan, tilting the pan to spread the batter evenly.
Cook the crepe for about 1-2 minutes or until the edges are slightly crispy. Do not flip. Remove and set aside. Repeat with the remaining batter.
Place 2 tablespoons of the vegetable filling onto one side of a crepe. Fold the sides over the filling, then roll up the crepe tightly starting from the filled side to form a cylinder.
In a shallow dish, add the breadcrumbs and cocoa powder together for color and slight sweetness. Mix well.
Dip each risole in the reserve milk to moisten, then coat evenly with the cocoa-breadcrumb mixture.
In a deep frying pan, heat vegetable oil over medium-high heat. Fry the risoles in batches until golden brown and crispy, about 3-4 minutes each side.
Remove the risoles with a slotted spoon and drain on paper towels. Serve warm as a delightful snack or appetizer.
Nutrition Facts
Calories |
5485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.6 g | 641% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 284.2 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 39.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 602 mg | 46% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1612 mg | 34% | |
*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.
