Risol Mayo Recipe, Savory and Melting!
Looking for a snack that’s savory on the outside and melty on the inside? Try the following recipe for risol mayo for snacks at home!
Risol mayo is a variation of risoles (risol), a typical Indonesian snack which generally consists of flour dough filled with various ingredients, then fried after being coated in breadcrumbs.
In the risol mayo variant, the main filling consists of a mixture of chicken, vegetables (such as carrots, potatoes, green beans and sweet corn), mayonnaise, and often added grated cheese to give it a distinctive savory taste. Sometimes, chili sauce is also added to give it a bit of spiciness. Risol mayo has a creamy and savory taste because of the use of mayonnaise in the filling. After filling, the rissol is fried until the skin is crispy and golden.
Risol mayo is very popular as a snack or snack in Indonesia, and is often served on special occasions or as a side dish to enjoy relaxing time.
Savory and Melty Risol Mayo Recipe
- Preparation Time: 45 minutes
- Cooking Time: 45 minutes
- Servings: 2-3 servings
- Calories per Serving: 110 calories
Come on, try the risol mayo recipe for a savory snack that melts inside! The method is easy and the ingredients are easy to get, Toppers!
Risol Leather Material:
- 100 grams of wheat flour
- 20 grams of cornstarch
- 1 egg
- ½ tsp salt
- 1 tbsp vegetable oil
- 300 ml water
Stuffing:
- 200 grams smoked beef, thinly sliced
- 3 boiled eggs, cut into small pieces
- 100 grams cheddar cheese, grated
- 150 grams of mayonnaise
- 1 tbsp chili sauce (optional)
- Salt and pepper to taste
Coating:
- 2 eggs, lightly beaten
- Breadcrumbs (breadcrumbs) to taste
How to make:
Risol Skin:
- Mix the flour, cornstarch, and salt in a large bowl.
- Add eggs and water little by little while stirring until the dough is smooth and without lumps.
- Add vegetable oil, mix well.
- Heat a non-stick frying pan, pour a little dough, spread it evenly until it forms a thin layer. Cook until cooked, remove from heat. Do this until the dough is finished.
Stuffing:
- Mix smoked beef, boiled eggs, grated cheese, mayonnaise, and chili sauce in a large bowl.
- Add salt and pepper to taste, stir well.
How to cook:
- Take one sheet of risol skin, put one tablespoon of filling in the middle, fold and roll neatly.
- Dip the rolled rissol into the beaten egg, then roll in the breadcrumbs until evenly mixed.
- Store in the refrigerator for 30 minutes so that the bread flour sticks well.
- Heat a lot of oil in a frying pan, fry the risol until brown and cooked. Remove and drain.
How about you Toppers, isn’t it easy enough to make risol mayo? Although the preparation has many steps, you will definitely get a tempting taste! Want to try?
