Resep Risoles Sayur
peringkat 13 dari 669 di Appetizer & Snacks
Risoles Sayur
Vegetable Risoles (Risoles Sayur)
Bahan
Bahan isi :
Bahan kulit :
Bahan pelapis :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bumbu (bawang merah, bawang putih, merica) dengan sedikit garam.
- Tumis bumbu halus hingga harum.
- Masukkan kentang, wortel, daun bawang seledri, sisa garam, gula pasir, dan kaldu bubuk, aduk rata, lalu tambahkan air secukupnya dan masak hingga empuk dan air menyusut.
- Buat adonan kulit: campur tepung terigu dan garam, lalu tuang air sedikit demi sedikit hingga tercampur rata, kemudian saring adonan.
- Dadar kulit di teflon dengan api kecil, olesi sedikit margarin, tuang satu sendok sayur adonan sambil diputar-putar hingga tipis.
- Isi selembar kulit dengan satu sendok isian kentang, lipat kanan-kiri, lalu gulung.
- Buat adonan pencelup dari tepung terigu, sedikit garam, dan air, lalu celupkan risoles dan gulingkan di tepung panir.
- Simpan risoles di freezer selama kurang lebih 5-10 menit agar tepung panir menempel.
- Goreng dengan api kecil hingga kuning keemasan dan matang, lalu angkat dan tiriskan.
Ingredients
Filling ingredients:
Skin ingredients:
Coating ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend/grind the shallots, garlic, and pepper with a bit of salt.
- Sauté the ground spice paste until fragrant.
- Add the potatoes, carrots, scallion and celery, remaining salt, sugar, and bouillon powder, stir well, then add enough water and cook until soft and the water has reduced.
- Make the skin batter: mix flour and salt, then pour in water little by little until well combined, and strain the batter.
- Cook the skin on a nonstick pan over low heat, lightly greased with margarine, pouring one ladle of batter while swirling until thin.
- Fill a sheet of skin with a spoonful of the potato filling, fold in the sides, then roll up.
- Make a dipping batter from flour, a little salt, and water, then dip the risoles and coat in breadcrumbs.
- Freeze the risoles for about 5-10 minutes so the breadcrumbs stick well.
- Deep-fry over low heat until golden and cooked through, then drain.
Mode Masak
Resep Risoles Sayur
Resep Risoles Sayur
Bahan
Bahan isi :
Bahan kulit :
Bahan pelapis :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bumbu (bawang merah, bawang putih, merica) dengan sedikit garam.
- Tumis bumbu halus hingga harum.
- Masukkan kentang, wortel, daun bawang seledri, sisa garam, gula pasir, dan kaldu bubuk, aduk rata, lalu tambahkan air secukupnya dan masak hingga empuk dan air menyusut.
- Buat adonan kulit: campur tepung terigu dan garam, lalu tuang air sedikit demi sedikit hingga tercampur rata, kemudian saring adonan.
- Dadar kulit di teflon dengan api kecil, olesi sedikit margarin, tuang satu sendok sayur adonan sambil diputar-putar hingga tipis.
- Isi selembar kulit dengan satu sendok isian kentang, lipat kanan-kiri, lalu gulung.
- Buat adonan pencelup dari tepung terigu, sedikit garam, dan air, lalu celupkan risoles dan gulingkan di tepung panir.
- Simpan risoles di freezer selama kurang lebih 5-10 menit agar tepung panir menempel.
- Goreng dengan api kecil hingga kuning keemasan dan matang, lalu angkat dan tiriskan.
Ingredients
Filling ingredients:
Skin ingredients:
Coating ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend/grind the shallots, garlic, and pepper with a bit of salt.
- Sauté the ground spice paste until fragrant.
- Add the potatoes, carrots, scallion and celery, remaining salt, sugar, and bouillon powder, stir well, then add enough water and cook until soft and the water has reduced.
- Make the skin batter: mix flour and salt, then pour in water little by little until well combined, and strain the batter.
- Cook the skin on a nonstick pan over low heat, lightly greased with margarine, pouring one ladle of batter while swirling until thin.
- Fill a sheet of skin with a spoonful of the potato filling, fold in the sides, then roll up.
- Make a dipping batter from flour, a little salt, and water, then dip the risoles and coat in breadcrumbs.
- Freeze the risoles for about 5-10 minutes so the breadcrumbs stick well.
- Deep-fry over low heat until golden and cooked through, then drain.
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