Risoles
These Indonesian risoles feature a savory filling of chicken and vegetables, encased in a delicate, thin crepe-like wrapper. The risoles are then breaded and deep-fried to a golden crisp, offering a delightful contrast of textures.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 862 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crepe
- 250 gall-purpose flour
- 2 pcsegg
- 500 mlmilk
- 0.5 tspsalt
- 1 tbspcooking oil
filling
- 200 gchicken breast, cooked and shredded
- 1 pcscarrot, finely diced
- 1 pcspotato, finely diced
- 0.5 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 2 tbspall-purpose flour
- 100 mlmilk
- 0.5 tspsugar
- 0.25 tspblack pepper, ground
- 0.5 tspsalt
- 2 tbspvegetable oil
coating
- 1 pcsegg, beaten
- 150 gbreadcrumbs
frying
- 500 mlfrying oil
Equipment
slotted spoon · non-stick frying pan · large pan · deep pot · ladle · large bowl · wire rack · whisk
The method
Step by step
- 1
Prepare the crepe batter by whisking together the all-purpose flour (crepe), eggs (crepe), milk (crepe), salt (crepe), and cooking oil in a large bowl until smooth.
About 5 min
Cook’s note: Ensure the batter is lump-free for a smooth crepe.
- 2
Heat a non-stick frying pan over medium heat and lightly grease it.
About 1 min
- 3
Pour a small ladleful of batter into the pan, swirling to coat the bottom thinly and evenly.
Cook’s note: Aim for a thin crepe to make rolling easier.
- 4
Cook for about 1-2 minutes until the edges curl and the crepe is lightly golden, then transfer to a plate.
About 1 min
Cook’s note: No need to flip the crepes.
- 5
Repeat with the remaining batter until all crepes are made, stacking them as they are finished.
About 20 min
- 6
For the filling, heat the vegetable oil in a large pan over medium heat.
About 1 min
- 7
Add the yellow onion and garlic, sautéing until fragrant, about 2-3 minutes.
About 3 min
- 8
Stir in the diced carrot and potato, cooking for about 5-7 minutes until slightly softened.
About 7 min
- 9
Add the shredded chicken breast to the pan and mix well.
About 1 min
- 10
Sprinkle in the all-purpose flour (filling) and cook for 1 minute, stirring constantly.
About 1 min
- 11
Gradually pour in the milk (filling), stirring until the mixture thickens.
About 3 min
- 12
Season with sugar, black pepper, and salt (filling), then remove from heat and let cool slightly.
About 5 min
- 13
Lay a crepe flat on a clean surface.
- 14
Place a spoonful of filling near one edge of the crepe.
Cook’s note: Do not overfill, to prevent bursting during frying.
- 15
Fold the sides of the crepe over the filling, then roll it up tightly to form a cylinder.
Cook’s note: Ensure the ends are sealed.
- 16
Repeat with the remaining crepes and filling.
About 15 min
- 17
Dip each rolled risole into the beaten egg (coating), ensuring it's fully coated.
- 18
Then, roll it in the breadcrumbs until completely covered.
Cook’s note: Press gently to adhere the breadcrumbs.
- 19
Heat the frying oil in a deep pot or wok to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure proper oil temperature.
- 20
Carefully place a few risoles into the hot oil, ensuring not to overcrowd the pot.
- 21
Fry until golden brown and crispy, about 3-4 minutes, turning occasionally.
About 4 min
- 22
Remove the risoles with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- 23
Serve warm with your favorite chili sauce.
Per serving
Nutrition
- Calories
- 862.4kcal
- Protein
- 38.1g
- Carbs
- 94g
- Fat
- 35.8g
- Fibre
- 5g
- Sugar
- 12.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover risoles in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until crispy and heated through.
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