"Rissois is a delicate tasting small croquette, enclosed in pastry, rolled in breadcrumbs, usually baked or deep fried. A rissole was initially created in France which means reddish. In India it was handed down straight from the Portuguese while they were in Goa. The signature recipe from the Portuguese is known as Rissóis de Camarão are which means Shrimp Croquettes. But being vegetarian I got chance to learn this vegetarian variation of the recipe from one of my Goan friend. The filling can be sweet or savory but always sure to impress. Enjoy this mouth melting Appetizer."
Cuisine: French | Recipe Category: Appetizers & Snacks
Prep Time: 30 Minutes | Rest time: 30 Minutes | Cook time: 30 Minutes | serving: 30 pc
Prep Time: 30 Minutes | Rest time: 30 Minutes | Cook time: 30 Minutes | serving: 30 pc
Ingredients
For Pastry Dough:
1.
|
All-purpose
flour
|
2
cup
|
2.
|
Butter/margarine
|
4
Tbsp.
|
3.
|
Milk/Water
|
3
cups
|
4.
|
salt
|
1
Tsp
|
5.
|
sugar
|
1
Tsp
|
For Béchamel or White Sauce:
For Stuffing:
1.
|
All-purpose flour
|
4 Tbsp.
|
2.
|
Butter
|
4 Tbsp.
|
3.
|
Milk(Hot)
|
1 cup
|
4.
|
Minced Garlic
|
1Tbsp.
|
5.
|
Pepper Powder
|
1 Tsp
|
6.
|
Nutmeg powder
|
1 pinch
|
7.
|
salt
|
1 tsp
|
1.
|
Béchamel
sauce/white sauce (very thick)
|
1cup
|
2.
|
Spinach
chopped
|
2
cup
|
3.
|
Corn
kernel
|
1
cup
|
4.
|
Cheddar
Cheese
|
1
cup
|
5.
|
Black
pepper powder
|
1
Tsp.
|
6.
|
Chilies
flakes
|
2 Tsp.
|
7.
|
Italian
herbs
|
1
Tsp
|
8.
|
Salt
|
To taste
|
To Finish:
1.
|
Milk
|
1/2 cup
|
2.
|
Bread crumbs
|
1 cup
|
3.
|
Oil, to deep frying
|
For the Pastry Dough:
- In a deep bottom sauce pan boil water/milk with
butter, salt and sugar.
- Once the butter melts, add flour, all at once and
stir vigorously until the mixture leaves the side of pan around 3-5 minutes
till it forms a ball.


- Dust the kneading board with flour and knead a
little while still hot
- Cover and keep aside to rest the dough for half hour.
For the Pastry Dough:
- In a deep bottom sauce pan boil water/milk with butter, salt and sugar.
- Once the butter melts, add flour, all at once and stir vigorously until the mixture leaves the side of pan around 3-5 minutes till it forms a ball.
- Dust the kneading board with flour and knead a little while still hot
- Cover and keep aside to rest the dough for half hour.
For Béchamel or White Sauce:
- Melt the butter in a heavy-bottomed saucepan.
- Stir in the flour and minced garlic, cook stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Once boiled lower the heat and add salt, pepper and nutmeg powder and cook stirring for more 2 to 3 minute.
- Remove from the heat.
- For later use cool this sauce and cover it with wax paper or pour a film of milk over it to prevent a skin from forming
For the filling:
- Prepare 1 cup of béchamel or white sauce as per
recipe.
- In a skillet or a pan melt a very little butter and
sauté chopped spinach until water content is dried.



- In a mixing bowl add all the ingredients under the
head “For Stuffing”.
- Mix well and keep aside.



For the Rissois:
- Knead the dough one more time and divide into small balls.
- Roll the pastry dough on the board into circle shape.
- Place a spoonful of corn spinach filling into the middle half of the rolled pastry.



- Fold the dough over the feeling and cut in
half moon shape with help of glass or pierogi cutter pressing the edges
together.



- Dip the rissois in milk and then in breadcrumbs.



- Deep fry in hot oil until golden brown.
- Let cool on paper towels to absorb oil and serve.



- Enjoy the absolute delicacy!!
Quick Tips:
- Rissios are mouth melting when served
hot at same time this recipe is bit time taking. For a party you can prepare
Rissois in advance. Finish all steps except frying, cover and freeze them.
Defreeze them before 2-3 hours of frying. Once they are in room temperature fry
and serve hot without compromising taste and texture.
- Try new filling of your choice and
preference.
- Rissios are mouth melting when served hot at same time this recipe is bit time taking. For a party you can prepare Rissois in advance. Finish all steps except frying, cover and freeze them. Defreeze them before 2-3 hours of frying. Once they are in room temperature fry and serve hot without compromising taste and texture.
- Try new filling of your choice and preference.
Found none, but only your recipe for this amazing dish. Really helpful. Thank you so much
ReplyDeleteThank you. Glad you like the recipe!!!
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