Gluten-Free Risol

Delight in the crispy, golden perfection of Gluten-Free Risol, a savory Indonesian-inspired snack that's perfect for those with gluten sensitivities. These delectable bites feature thin, tender pancakes made with white rice flour and tapioca starch, filled with a flavorful medley of sautéed vegetables like carrots, green beans, and potatoes, infused with gluten-free soy sauce and aromatic garlic. Rolled, breadcrumb-coated, and shallow-fried to perfection, these risols boast a satisfying crunch and a melt-in-your-mouth center. Whether served as an appetizer, a side dish, or a snack, these gluten-free treats are sure to impress. Pair them with your favorite dipping sauce for an irresistible twist!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 100 grams White rice flour
• 30 grams Tapioca starch
• 2 large Eggs
• 250 milliliters Coconut milk
• 0.5 teaspoon Salt
• 1 tablespoon Vegetable oil
• 1 small, finely diced Onion
• 1 medium, finely diced Carrot
• 50 grams, finely chopped Green beans
• 2 cloves, minced Garlic
• 1 small, finely diced Potato
• 0.25 teaspoon Black pepper
• 2 tablespoons Soy sauce (gluten-free)
• 50 milliliters Chicken stock
• 150 grams Gluten-free breadcrumbs
• 0 as needed Oil for frying

Directions

Step 1

In a mixing bowl, combine the rice flour, tapioca starch, and salt. Add the eggs and coconut milk, stirring until smooth. Let the batter rest for 10 minutes.

Step 2

Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil.

Step 3

Pour a small ladle of the batter into the pan, swirling it to evenly coat the bottom. Cook for about 1-2 minutes or until the edges start to lift. Flip and cook for another 30 seconds. Repeat with remaining batter to make thin pancakes. Set them aside.

Step 4

In another pan, heat 1 tablespoon of vegetable oil over medium heat. Saute the onion and garlic until translucent.

Step 5

Add the carrot, green beans, diced potato, and black pepper to the pan. Stir well.

Step 6

Pour in the gluten-free soy sauce and chicken stock, then cook for about 10 minutes or until the vegetables are tender and most liquid has evaporated.

Step 7

Place a spoonful of the filling on each pancake and fold in the sides, rolling it up tightly to enclose the filling.

Step 8

Dip each risol in a little water or egg mixture, then roll it in the gluten-free breadcrumbs to coat evenly.

Step 9

Heat enough oil in a pan for shallow frying. Fry the risol in batches, turning until they are golden brown and crispy.

Step 10

Remove the risol onto a paper towel-lined plate to drain excess oil.

Step 11

Serve warm with your choice of dipping sauce, if desired.

Nutrition Facts

Serving size	1048.6 grams (1048.6g)

Amount per serving	% Daily Value*
Calories	1719

Total Fat 49.60g	64%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 9.50g
Cholesterol 377mg	126%
Sodium 4716mg	205%
Total Carbohydrate 279.80g	102%
Dietary Fiber 13.90g	50%
Total Sugars 34.50g
Protein 39.30g	79%

Vitamin D 82IU	410%
Calcium 269mg	21%
Iron 7mg	40%
Potassium 1507mg	32%

*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.

Source of Calories

Fat: 25.9%

Protein: 9.1%

Carbs: 65.0%