Risole Recipe
A small chicken or beef filled croquette enclosed in pastry, rolled in breadcrumbs, and deep fried.
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Ingredients
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Filling
Pastry
Coating
Method
Preparing the Filling
- 1
- 2
Add Meat and Vegetables
Add the ground chicken or beef to the pan and cook until browned. Stir in the grated carrot, salt, black pepper, and chopped parsley. Cook for an additional 5 minutes until the carrot softens.
- 3
Cool the Filling
Remove from heat and let the filling cool completely before using.
Making the Pastry
- 4
- 5
Knead the Dough
Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in cling film and let it rest for 30 minutes.
Assembling and Frying
- 6
Roll Out the Dough
Divide the rested dough into small balls. Roll each ball into a thin circle, about 10 cm in diameter.
- 7
Fill the Risolet
Place a spoonful of the cooled filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
- 8
Coat the Risolet
Dip each filled risolet in the beaten eggs, then roll in breadcrumbs until fully coated.
- 9
Fry the Risolet
Heat oil in a deep frying pan over medium-high heat. Fry the risolets in batches until golden brown, about 3-4 minutes on each side. Drain on paper towels.