FreeFree recipe · 12 Brazilian Party Snacks
Brazilian Ham and Cheese Rissoles
Brazilian risoles are little half-moon snacks made with cooked dough, breaded and fried; these have a ham-and-cheese filling.
- Yield
- 55 pieces
- Prep
- 45 min
- Cook
- 20 min
- Resting / chilling
- 10 min
- Total time
- 1 h 15 min
Free — no purchase, no card: sign in or create your account with just your e-mail.
Ingredients
- 360 ml water for the dough
- 120 ml whole milk for the dough
- 25 g unsalted butter for the dough
- 5 g salt for the dough
- 300 g wheat flour for the dough
- 180 g diced cooked ham
- 180 g grated mozzarella cheese
- 2 g dried oregano
- 1 un egg for breading
- 100 ml milk for breading
- 160 g breadcrumbs for breading
- 1,500 ml vegetable oil for deep-frying
Method
- Bring the water, milk, butter and salt to a boil.
- Add the flour all at once and stir for 3 minutes, until the smooth dough pulls away from the pan.
- Transfer the dough to a clean surface and let it cool slightly for 10 minutes.
- Knead the warm dough until uniform.
- Combine the ham, mozzarella and oregano in a bowl.
- Roll the dough 2 mm thick, cut roughly 7 cm rounds and portion the filling to make 55 rissoles weighing about 20–25 g each.
- Fold each round into a half-moon and press the entire seam firmly to seal.
- Beat the egg with the milk; dip the rissoles in the mixture, then coat in breadcrumbs.
- Heat the oil in a deep pot to 170–175 °C (340–350 °F).
- Fry in small batches for 3–4 minutes until golden without cheese leaking out; drain on a rack.
Presentation
Serve golden and neatly arranged on a platter, without stacking.
Suggested pairing
Homemade tomato sauce or ketchup.
Storage
After frying, refrigerate in a sealed container at 4 °C (40 °F) or below for up to 2 days; reheat until piping hot inside.
Make ahead
Freeze raw breaded rissoles in a single layer for 2 hours; pack well and keep at −18 °C (0 °F) or below for up to 2 months. Deep-fry straight from frozen at 170 °C (340 °F) for about 5–6 minutes in small batches, until golden and fully heated through.
Food safety
Contains gluten, milk and egg. Use ham within its use-by date, keep the filling at 4 °C (40 °F) or below, avoid cross-contamination and never leave hot oil unattended.
Free — no purchase, no card: sign in or create your account with just your e-mail.