Gluten-Free Risoles

Delight your taste buds with these irresistibly crispy and flavorful Gluten-Free Risoles, a perfect snack or appetizer for any occasion. This recipe transforms the traditional Indonesian favorite into a gluten-free masterpiece, featuring a delicate crepe-like wrapper made from gluten-free flour and cornstarch, encasing a savory filling of shredded chicken, grated carrot, peas, and aromatic garlic and onions. Each risole is coated in gluten-free breadcrumbs and fried to golden perfection, achieving a crunchy exterior that contrasts beautifully with the tender, flavorful filling. Ideal for those with gluten sensitivities, these risoles are easy to prepare and pair wonderfully with your favorite dipping sauce. Whip up a batch and enjoy a crowd-pleasing treat that's as satisfying as it is allergen-friendly!

Nutriscore Rating: 59/100

Prep Time:50 mins

Cook Time:30 mins

Total Time:80 mins

Servings: 12

Ingredients

• 125 grams gluten-free all-purpose flour
• 25 grams cornstarch
• 500 ml milk
• 2 large egg
• 2 tablespoons olive oil
• 200 grams chicken breast, cooked and shredded
• 1 medium carrot, finely grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 50 grams frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon butter
• 100 grams gluten-free breadcrumbs
• 500 ml oil, for frying

Directions

Step 1

In a large bowl, whisk together the gluten-free flour, cornstarch, and a pinch of salt. Gradually add the milk and olive oil, whisking constantly to avoid lumps. Add the eggs and continue whisking until smooth. Set the batter aside to rest for 15 minutes.

Step 2

In a medium-sized pan, melt the butter over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic, grated carrot, and shredded chicken. Stir and cook for another 3 minutes.

Step 3

Add the frozen peas to the pan. Season the mixture with salt and black pepper. Stir well and cook for an additional 5 minutes. Remove from heat and let it cool slightly.

Step 4

Heat a non-stick pan over medium-high heat. Lightly grease with some olive oil. Pour a small amount of batter (about 60ml) into the pan, tilting it to cover the bottom in a thin layer. Cook for 1-2 minutes or until the edges lift easily. Flip and cook for another 30 seconds. Repeat with remaining batter.

Step 5

To assemble the risoles, place 1 to 2 tablespoons of the filling mixture onto one side of the crepe. Roll it up gently, folding in the sides to enclose the filling, forming a neat parcel.

Step 6

Spread the gluten-free breadcrumbs on a shallow plate. Carefully roll each risole in the breadcrumbs to coat evenly.

Step 7

Heat the oil for frying in a deep pan to 180°C (356°F). Fry the risoles in batches for about 3-4 minutes until they are golden brown and crisp. Remove and drain them on paper towels.

Step 8

Serve the gluten-free risoles warm, accompanied by your favorite dipping sauce.

Nutrition Facts

Serving size	1802.8 grams (1802.8g)

Amount per serving	% Daily Value*
Calories	6591

Total Fat 580.20g	744%
Saturated Fat 93.60g	468%
Polyunsaturated Fat 7.30g
Cholesterol 688mg	229%
Sodium 3781mg	164%
Total Carbohydrate 253.40g	92%
Dietary Fiber 12.10g	43%
Total Sugars 37.40g
Protein 106.70g	213%

Vitamin D 347IU	1734%
Calcium 862mg	66%
Iron 9mg	47%
Potassium 1951mg	42%

*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: 78.4%

Protein: 6.4%

Carbs: 15.2%