Risoles Mayonnaise with Smoked Beef and Egg

indonesian mayonnaise risoles with smoked beef and hard boiled egg inside

4.80 from 5 votes

Risoles Mayonnaise with Smoked Beef and Egg

These Mayonnaise Risoles are made with crepe-like wrappers, stuffed with smoked beef, hard-boiled eggs, mayonnaise, and then rolled into breadcrumbs and deep-fried until crispy and golden brown. They are perfect as an appetizer, breakfast, or snack.

Author: Taste of Nusa

Course: Appetizer, Snack

Cuisine: Dutch, Indonesian

Difficulty: Hard, Intermediate

Servings: risoles

Prep Time:45

Cook Time:45

Additional Time:1

Total Time:2 30

Ingredients

Crepe Skin Wrapper

1 cup (125 gr) all-purpose flour
1 tbsp tapioca starch
1/2 tsp salt
1 egg
2/3 cup (160 ml) water
2/3 cup (160 ml) milk
2 tbsp vegetable oil

Filling

3 hard-boiled eggs
12 smoked beef or sliced ham
1 cup (230 gr) mayonnaise
2 tbsp condensed milk

Coating

1 egg, lightly beaten
1 cup (100 gr) breadcrumbs or panko
Oil, for frying

Instructions

Crepe Skin Wrapper

Make batter – In a large bowl, combine all-purpose flour, tapioca starch, and salt. Add egg and whisk slightly. Add water little by little while whisking constantly to prevent lumpy flour. Add milk and vegetable oil and whisk until well incorporated. If there is any lump, you can strain the batter until smooth.
Cook crepes. Heat a non-stick frying pan with a bottom diameter of 6-inch/15 cm or 7-inch/18 cm on low heat. Add a little bit of oil to the frying pan and wipe it off with a paper towel. Scoop the batter into the frying pan. Tilt and rotate the pan to spread the batter as thinly as possible. Cook until the top surface is dry for about 1 minute or a bit longer. Flip onto a plate. Continue until you finish with the rest of the batter and leave about 1-2 tbsp batter for the assembly. Make sure you stir the batter each time you ladle it over the pan and oil the pan for each skin. You can stack the crepes and they will not stick to each other.

Filling

Prepare eggs – Cut each hard-boiled egg into 8 lengthwise. Set aside.
Prepare smoked beef – Cut 1/2-inch/1 cm on the left and right side of smoked beef/sliced ham. Set aside
Prepare mayonnaise – In a small bowl, combine mayonnaise and condensed milk until well combined. Set aside.
Fill – Lay a skin on a flat surface with the smooth side up. Place a smoked beef/sliced ham on the bottom part. Add 2 slices of hard-boiled eggs and spoon about 1 or 1 1/2 tbsp mayonnaise on top of the smoked beef.
Fold – the bottom to the middle to cover the filling. Fold the left and right sides. Smear the remaining crepe batter on the upper part and roll it up to form a tube. Continue with the rest of the skins and fillings.

Coating

Coat – Prepare the egg and breadcrumbs in two separate shallow dishes. Dip each risoles in egg, then roll into the breadcrumbs.
Freeze – Arrange them on a baking sheet. Freeze for 30-60 minutes. You can also fry them straight away, but I recommend freezing them because the breadcrumbs will stick better.
Fry – In a large frying pan, add oil for deep frying and heat on medium heat. Once the oil is hot, fry about 3 pieces at one time until golden brown for about 2-3 minutes on each side. Place them on paper towels to remove the excess oil.

Notes

Storage – Keep the uncooked dredged risoles in an airtight freezer-friendly container and you can freeze them for up to 3 months.

Nutrition