Risoles

Indulge in these crispy, golden risoles filled with tender chicken, vibrant carrots, and savory onions. Perfect for a cozy weeknight dinner or as a delightful appetizer for gatherings, they bring a taste of Indonesian comfort to your table.

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• 1 cup cooked chicken, shredded
• 1 medium carrot, grated
• 1 small onion, finely chopped
• 1 teaspoon salt
• 2 cups breadcrumbs
• 2 cups oil for frying

Method

1. 1

   In a mixing bowl, whisk together the flour, milk, and eggs until smooth to create the crepe batter.

2. 2

   Heat a non-stick skillet over medium heat, and pour a ladleful of the batter to form a thin crepe. Cook for 1-2 minutes on each side until lightly golden. Repeat with remaining batter.

3. 3

   In a pan, sauté the chopped onion until translucent. Add the shredded chicken, grated carrot, and salt. Cook for another 5 minutes until the vegetables are tender. Allow the filling to cool.

4. 4

   Take a crepe, place a spoonful of the chicken filling in the center, and fold the sides to enclose the filling completely. Repeat with remaining crepes and filling.

5. 5

   Dip each filled risoles into breadcrumbs, ensuring they are well-coated.

6. 6

   Heat oil in a deep frying pan over medium heat. Fry the risoles in batches until golden brown and crispy, about 3-4 minutes each side. Drain on paper towels.

7. 7

   Serve warm with your favorite dipping sauce, such as chili sauce or mayonnaise.