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    Home > Brazilian Recipes

    Published: Nov 23, 2020 · Modified: Apr 29, 2021 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 9 Comments

    Rissoles (Brazilian Risoles): Crispy & Gooey


    Jump to Recipe ↓
    close up of rissoles

    Rissoles, also known in Brazil as Risoles, are half-moon pastries that resemble empanadas. They are filled with different fillings such as ham and cheese and then breaded and deep-fried until golden brown. They are simply one of the most delish party food appetizers you could ever have (crispy outside and gooey inside)!

    rissoles being dipped in a bowl of sauce

    You may be asking yourself: “what the heck is that?” It is one of the most delicious ham and cheese croquettes you will ever put in your mouth. A must-try small bite or appetizer for parties, holidays, or as an afternoon snack!

    Already sounds good? Well, just wait until you bite into that melting gooey cheese and tasty ham.

    What is Rissole?

    Rissole (plural rissoles) has different names in various countries and they are not the same dish.

    In my home country Brazil it is well-known as risole or risoles (plural) while in Portugal it’s called rissol or rissóis (plural). In these 2 countries, rissoles look like breaded and deep-fried empanadas with a half-moon shape. They are crispy outside and come with different fillings such as gooey melted cheese, ham and cheese, chicken, shrimp, cod, or heart of palm, among others. 

    Indonesians call them risol or risoles (plural). There they resemble a spring roll, although made with a batter similar to crepes. They are often filled with chicken, veggies, and bechamel, and then breaded and deep-fried.

    In Australia and New Zealand, rissole(s) consists of a beef, lamb, or chicken patty similar to a hamburger yet resembling an irregular meatball. Poland has its own version, known as sznycle (singular "sznycel"),  somewhat similar to the Australian rissoles.

    In Ireland, they are flat deep-fried potato croquettes-- hence they are made from mashed potatoes, herbs, and spices. England and Wales have a similar version as Ireland, but meat is added to the recipe.

    France has the most unique version of them all. Rézule, known by this name, consists of a baked pear turnover and it served as a dessert. 

    As you can see, these small bites may vary from one place to the other around the globe and may have variations in fillings even within the same country.

    How to Make Rissoles (Brazilian Risoles)

    1. In a medium, non-stick saucepan, add the milk, salt and pepper, olive oil, and bouillon, and then bring to a simmer over medium-low heat. Stir every once in a while. When the milk mixture is hot, add the sifted flour all at once while stirring very well. It will get harder to stir! But continue to stir vigorously for about 1 minute or so until obtaining a lumpy dough.
    2. Remove from heat and transfer the dough to an electric mixer fitted with a hook attachment. Knead the dough at speed "2" for about 2-3 minutes or until it becomes soft and smooth. If you don't have a mixer with a hook attachment, let the dough cool enough to handle and knead by hand very well.
    3. Scrape dough from mixing bowl and place on a floured surface. PHOTO 1 Knead a little bit more by hand. Roll out dough with a rolling pin until flat (about ⅛-inch thick). Using a round cookie cutter or the rim of a drinking glass, cut out flat disks from the dough (about 2 ½ - 3- inch diameter each) and let rest for 5 to 8 minutes at room temp. PHOTO 2
    4. If needed, re-roll out the dough to take advantage of the leftovers after cutting for the first time.
    5. Scoop about 1 tablespoon of filling (more cheese than ham) onto the center of each disk. Fold in half to close like an empanada or half-moon and press to seal the edges well using your fingers. PHOTO 3
    6. For dredging, place all-purpose flour, half of the egg whites (mixed with ½ teaspoon of water), and half of the breadcrumbs in 3 separate bowls. Pass the rissoles through each bowl (flour, egg whites, and then breadcrumbs), shaking off any excess. Divide the egg whites and breadcrumbs in half-quantities because the bowl of whites will accumulate excess flour and the crumbs will accumulate excess whites. Make sure to replace both the whites and crumbs to maintain an effective coating for the rissoles as you dredge them.
    7. To fry them, pour a sufficient amount of vegetable oil into a frying machine or heavy-bottomed pot. Heat to 350 degrees F. If you don't have a thermometer to measure the temperature, dip a small piece of the dough into the heated oil. If you hear a sizzling sound, the oil is ready.
    8. Fry the croquettes for about 1-2 minutes (in batches); otherwise, it will lower the temperature, making the croquettes oily. Make sure to turn both sides while frying them so that they will brown evenly.
    9. Transfer risoles to a baking sheet lined with a double sheet of paper towels to absorb any excess oil. PHOTO 4 Serve them warm with rosé sauce if you wish.

    image collage sgowing how to make rissoles

    Rosé Sauce

    Mix about 1 cup of heavy cream with ¼ cup of ketchup and a dash of salt and pepper until smooth.

    Brazilian Rissoles Variations

    The dough recipe calls for the same ingredients. But the filling may vary according to one’s individual preferences. The most common filling for these half-moon croquettes in Brazil are heart of palm, ham, cheese (mozzarella is the most common type), ham and cheese, ground beef, shrimp, shredded chicken (similar to coxinha although with a different shape), or chicken with cheese (often catupiry or requeijão, which is Brazilian cream cheese). 

    Brazilian risoles on a surface

    If serving risoles as a snack, ketchup is the most common condiment. But if serving as an appetizer for parties, rosé sauce is most preferred for dipping. Of course, a creamy green salsa or even chimichurri would pair well with our ham and cheese croquettes. 

    All over Brazil risoles are available at bakeries, bars, and cafés, and are sometimes served as a street food. They are also served as one of the appetizers at parties and during some Brazilian holidays such as Christmas. 

    Tips for Success

    • For a fine dough, sift the flour.
    • Use equal amounts of milk or broth and flour.
    • Stir dough vigorously after adding the flour to the hot liquid mixture.
    • To roll out the rissole dough easily, the dough must be still warm yet cool enough to handle if kneading with your hands. Don't forget to flour the working surface!
    • The dough must show no cracks before frying; if it does crack, wet your fingers in water and pinch the dough together. Otherwise, the oil will penetrate the filling when frying.
    • Do not overfill the dough. This will increase the risk of opening when frying.
    • Make sure to seal the edges of the croquettes very well to prevent them from opening when frying.
    • After frying, remove excess oil by placing rissoles over a double layer of paper towel.

    Storage

    Brazilian mini fried ham and cheese emapandas

    On a baking sheet lined with parchment paper, place the raw (not fried) dredged/breaded rissoles side by side and cover with plastic wrap. Freeze for about 2 hours and then transfer them to freezer bags. Freeze for up to 3 months!

    Do not thaw them before frying. This way, they will keep their shape and also won’t crack.

    Avoid frying them first and then freezing, as the outside may turn soggy.

    Other Party Appetizers:

    • Pão de queijo
    • Beef empanadas (pastel de carne)
    • Cod Cakes (bolinho de bacalhau)
    • Mini shrimp pot pies (empadinhas de camarão)

     

     

    PIN & ENJOY!

     

     

    close up of Brazilian rissoles

    rissoles being dipped in a sauce
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    4.75 from 4 votes

    Rissoles (Brazilian Risoles)

    Rissoles, also know in Brazil as Risoles, are half-moon pastries that resemble empanadas. They are filled with different fillings such as ham and cheese and then breaded and deep-fried until golden brown. Simply one of the most delish appetizers you will ever have!   
    Course:Appetizer
    Cuisine:Brazilian
    Keywords:appetizer recipe, risoles, rissoles
    Prep Time 30 minutes
    Cook Time 2 minutes
    Resting time 8 minutes
    Total Time 40 minutes
    Servings 18 rissoles
    Calories229 kcal
    Author Denise Browning
    Cost $ 0.50 per rissole

    Equipment

    • Pots
    • wooden spoon
    • Rolling pin
    • Cookie cutter
    • Stand mixer (optional)

    Ingredients

    For the dough:

    • 1 ½ cups full-fat milk or chicken broth
    • A pinch of salt and pepper each
    • 1 tablespoon olive oil or unsalted butter
    • 1 chicken bouillon cube (only if using milk)
    • 1 ½ cups of all-purpose flour sifted

    For the filling:

    • 2 ounces deli ham chopped
    • 4 ½ oz shredded cheese such as cheddar (or any other melting cheese)

    For dredging:

    • 2 cups all-purpose flour
    • 4 large egg whites divided
    • 2 cups breadcrumbs divided

    For frying:

    • Enough vegetable oil to fully immerse the risoles for deep frying
    US Customary - Metric

    Instructions

    • In a medium, non-stick saucepan, add the milk, salt and pepper, olive oil, and bouillon, and then bring to a simmer over medium-low heat. Stir every once in a while. When the milk mixture is hot, add the sifted flour all at once while stirring very well. It will get more and more difficult to stir! But continue to stir vigorously for about 1 minute or so until obtaining a lumpy dough.
    • Remove from heat and transfer the dough to an electric mixer fitted with a hook attachment. Knead the dough at speed "2" for about 2-3 minutes or until it becomes soft and smooth. If you don't have a mixer with a hook attachment, let the dough cool enough to handle and knead by hand very well.
    • Scrape dough from mixing bowl and place on a floured surface.  Knead a little bit more by hand. Roll out dough with a rolling pin until flat (about ⅛-inch thick). Using a round cookie cutter or the rim of a drinking glass, cut out flat disks from the dough (about 2 ½ - 3- inch diameter each) and let rest for 5 to 8 minutes at room temperature.
    • If needed, re-roll out the dough to take advantage of the leftovers after cutting for the first time.
    • Scoop about 1 tablespoon of filling (more cheese than ham) onto the center of each disk. Fold in half to close like an empanada or half-moon and press to seal the edges well using your fingers.
    • For dredging, place all-purpose flour, half of the egg whites (mixed with ½ teaspoon of water), and half of the breadcrumbs in 3 separate bowls. Pass the rissoles through each bowl (flour, egg whites, and then breadcrumbs), shaking off any excess. The egg whites and breadcrumbs are divided for use in half-quantities because eventually the bowl of whites will accumulate excess flour and the crumbs will accumulate excess whites. Both will need to be replaced to maintain an effective coating for the rissoles as they are dredged.
    • To fry them, pour a sufficient quantity of vegetable oil into a frying machine or heavy-bottomed pot. Heat to 350 degrees F. If you don't have a thermometer to measure the temperature, dip a small piece of the dough into the heated oil. If you hear a sizzling sound, the oil is ready.
    • Fry the croquettes for about 1-2 minutes (in batches); otherwise, it will lower the temperature, making the croquettes oily. Make sure to turn both sides while frying them so that they will brown evenly.
    • Transfer risoles to a baking sheet lined with a double sheet of paper towels to absorb any excess oil. Serve them warm with rosé sauce if desired.

    Recipe Notes

    Rosé sauce: Mix about 1 cup of heavy cream with ¼ cup of ketchup and a dash of salt and pepper until homogeneous.
    Storage 
    In a baking sheet lined with parchment paper, place the raw (not fried) dredged/breaded rissoles side by side and cover with plastic wrap. Freeze for about 2 hours and then transfer them to freezer bags. Freeze for up to 3 months!
    Do not thaw them before frying. This way, they will keep their shape and also won’t crack.  
    Avoid frying them first and then freezing-- the outside may turn soggy.

    Nutrition

    Calories: 229kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 10mg | Sodium: 193mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Calcium: 71mg | Iron: 1mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

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    Filed Under: Brazilian Recipes, Easy Appetizer Recipes

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    Reader Interactions

    Comments

    1. Josiah - DIY Thrill says

      November 23, 2020 at 7:03 pm

      These rissoles look crispy and so delicious!

      Reply
      • Denise Browning says

        November 23, 2020 at 8:02 pm

          Thank you! These rissoles are so simple to make yet so delicious. They are a popular appetizer in Brazil.
        Reply
    2. Dennis Yannakos says

      November 24, 2020 at 1:06 am

      5 stars
      OMG it looks so good! My mouth is watering! can't wait to check out the recipe!

      Reply
    3. Raymund says

      November 24, 2020 at 1:34 pm

      5 stars
      Denise that looks really amazing! that oozing cheese on that warm rissoles makes we want to go out and find s a shop that sells this. I am so drooling now

      Reply
      • Denise Browning says

        November 25, 2020 at 12:36 pm

        I am so glad to hear that Raymund! Yes, rissoles or Brazilian risoles are quite delicious! They have a crispy exterior and a gooey cheese filling that make everyone fall in love with them at first bite. They look like empanadas except they are breaded and deep-fried instead of baked.

        Reply
    4. 2pots2cook says

      November 25, 2020 at 4:53 am

      5 stars
      Thank you for this lovely idea. While the soup is on the stove, I could prepare these beauties and fry to have after afterwards. Thank you and be safe ! 🙂

      Reply
    5. John / Kitchen Riffs says

      November 25, 2020 at 9:08 am

      Mmmm, love fried things like this. Terrific looking dish -- thanks.

      Reply
      • Denise Browning says

        November 25, 2020 at 12:38 pm

        Rissoles make a great appetizer for games, parties, and even as a snack.

        Reply
    6. Aarthi says

      December 07, 2020 at 8:13 pm

      Pastries with that gooey cheese is absolutely tempting , I would love to have a plateful of the appetizer. I will try with chicken variation and try the recipe, thanks for sharing it!

      Reply

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