A favourite Indonesian street snack, risoles are made by wrapping a thin crepe around a carrot and potato filling, then coating it in breadcrumbs and frying. Their small size makes them a hit at children's parties.
Whisk the flour, egg, milk and salt into a smooth batter. Cook thin crepes in a lightly greased pan and set aside on a plate.
Steam the carrot, potato and corn until tender, then mix with the black pepper.
Place a spoonful of filling in the centre of each crepe, fold the edges in and roll up tightly, then coat in breadcrumbs.
Heat the vegetable oil over medium heat and fry the rolls until golden on all sides, then drain on paper towel.
Make sure the frying oil is not too hot; in oil that is too hot the breadcrumb coating browns quickly while the inside stays cold. Allergens: contains wheat (gluten), milk and dairy, egg.
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?
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