Risoles, a popular Indonesian street food, are made by filling thin crepes with carrot and potato, coating them in breadcrumbs, and frying them. Their small size makes them a favorite snack at children’s parties.
Whisk the flour, eggs, milk, and salt until smooth. Cook thin crepes in a greased skillet and transfer them to a plate.
Steam the carrot, potato, and corn until tender, then mix with black pepper.
Place 1 spoonful of filling in the center of each crepe, fold the edges inward, roll it tightly, and coat it in breadcrumbs.
Heat the cooking oil over medium heat and fry the rolls until golden on all sides. Drain on paper towels.
Do not let the frying oil get too hot; the breadcrumbs can darken quickly while the filling stays cold. Allergens: contains wheat (gluten), milk and dairy products, and eggs.
Altı porsiyonluk bu tarifi ikiye katlayıp galeta ununa bulanmış tüm ruloları kızartmadan önce dondurup birkaç hafta sonra kızartabilir miyim, yoksa kaplama dondurucuda nemlenip kolayca dökülür mü acaba?
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
