Risoles

Discover the irresistible charm of Risoles, a beloved Indonesian snack that combines delicate crepes with a savory chicken and vegetable filling. Perfectly seasoned with hints of nutmeg, black pepper, and garlic, the tender filling is wrapped in a thin, golden crepe before being coated in crispy breadcrumbs and fried to perfection. Each bite offers a satisfying crunch followed by a creamy, flavorful center. Ideal as an appetizer, party snack, or indulgent treat, Risoles are easy to make and serve warm for a crowd-pleasing dish. With just 30 minutes of prep time and a handful of pantry staples, this recipe is your go-to for creating a snack that’s as comforting as it is delicious.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 10

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)

Directions

Step 1

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.

Step 2

Heat a non-stick frying pan over medium heat and lightly grease it with a little butter.

Step 3

Pour a small ladle of batter into the pan, swirling to coat the bottom evenly, creating a thin crepe.

Step 4

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.

Step 5

For the filling, finely dice 1 medium carrot, 1 medium potato, 1 small onion, and 2 garlic cloves.

Step 6

Cut 200 grams of chicken breast into small cubes.

Step 7

Heat 2 tablespoons of cooking oil in a pan over medium heat. Sauté onion and garlic until fragrant.

Step 8

Add chicken, cooking until no longer pink. Stir in carrot and potato, cooking until soft.

Step 9

Season the mixture with 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon nutmeg. Let it cool slightly.

Step 10

Place 2 tablespoons of filling onto the center of each crepe. Fold the sides over the filling, then roll up tightly to enclose.

Step 11

Whisk 1 large egg in a small bowl. Dip each risole into the egg, then coat with bread crumbs.

Step 12

In a large pot, heat 500 milliliters of cooking oil to 180°C (356°F).

Step 13

Fry rissoles in batches, about 3-4 minutes per side, until golden brown.

Step 14

Remove from oil and drain on paper towels. Serve warm.

Nutrition Facts

Serving size	2156.4 grams (2156.4g)

Amount per serving	% Daily Value*
Calories	7415

Total Fat 601.80g	772%
Saturated Fat 104.90g	525%
Polyunsaturated Fat 3.30g
Cholesterol 843mg	281%
Sodium 4822mg	210%
Total Carbohydrate 374.50g	136%
Dietary Fiber 19.60g	70%
Total Sugars 48.30g
Protein 142.60g	285%

Vitamin D 350IU	1749%
Calcium 1142mg	88%
Iron 25mg	137%
Potassium 3073mg	65%

*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: 72.4%

Protein: 7.6%

Carbs: 20.0%