Dairy-Free Risoles

Satisfy your craving for crispy, golden appetizers with this irresistibly flavorful Dairy-Free Risoles recipe! Perfectly crisp on the outside and packed with a savory filling of tender chicken, vibrant carrots, and sweet peas, these dairy-free delights are made even creamier with a luscious almond milk-based batter. Lightly spiced with nutmeg for a warm, aromatic touch, each risole is hand-rolled in a delicate homemade crepe, coated in crunchy breadcrumbs, and fried to golden perfection. Easy to prepare in just an hour, this dairy-free twist on a classic Indonesian favorite is ideal as a crowd-pleasing appetizer, side dish, or snack. Serve them warm, and watch them disappear in no time! Perfect for those seeking dairy-free recipes or unique, globally inspired comfort food.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 300 grams Boneless chicken breast, diced
• 1 medium Carrot, finely diced
• 100 grams Frozen peas
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg powder
• 100 grams All-purpose flour
• 250 milliliters Unsweetened almond milk
• 2 large Eggs
• 150 grams Breadcrumbs
• 500 milliliters Vegetable oil, for frying

Directions

Step 1

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and the onion is translucent.

Step 2

Add the diced chicken breast to the pan, cooking until browned on all sides.

Step 3

Stir in the diced carrot and frozen peas, cooking until the vegetables are tender.

Step 4

Season the mixture with salt, black pepper, and nutmeg. Remove the filling from heat and let it cool slightly.

Step 5

For the crepes, mix the flour, almond milk, and eggs in a bowl until smooth.

Step 6

Heat the remaining olive oil in a non-stick skillet over medium heat. Pour a small amount of the crepe batter into the pan, tilting to cover the surface in a thin layer.

Step 7

Cook for about 1-2 minutes on each side until lightly golden. Repeat until all the batter is used. Approx. 6-8 crepes.

Step 8

Place a portion of the filling onto each crepe, fold the sides and roll them up tightly to enclose the filling.

Step 9

Dip each rolled risole into a bit of almond milk, then coat evenly with breadcrumbs.

Step 10

Heat vegetable oil in a deep fryer or large pot. Fry the risoles in batches until golden brown and crisp, about 3-4 minutes per batch.

Step 11

Drain the fried risoles on paper towels to remove excess oil.

Step 12

Serve hot as an appetizer or side dish.

Nutrition Facts

Serving size	(1723.3g)

Amount per serving	% Daily Value*
Calories	6590.2

Total Fat 575.2g	0%
Saturated Fat 85.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 627mg	0%
Sodium 5337.4mg	0%
Total Carbohydrate 228.8g	0%
Dietary Fiber 17.3g	0%
Total Sugars 24.0g
Protein 146.5g	0%

Vitamin D 177.8IU	0%
Calcium 707.2mg	0%
Iron 20.0mg	0%
Potassium 1709.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.5%

Protein: 8.8%

Carbs: 13.7%