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!
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.
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.
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