Ingredients with Measurements:
- 1 cup ricotta cheese
- 1 cup cooked spinach, chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine ricotta cheese, cooked spinach, parmesan cheese, parsley, basil, salt, black pepper, garlic powder, onion powder, red pepper flakes, and beaten egg. Mix well.
2. Using a spoon, scoop out about 2 tablespoons of the mixture and form it into a ball. Repeat until all the mixture is used up.
3. Roll each ball in flour, then dip it in the beaten egg, and roll it in breadcrumbs. Repeat until all the balls are coated.
4. Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the balls in the pan using a slotted spoon. Fry until golden brown, about 2-3 minutes per side.
5. Once done, remove the balls from the pan using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 12-15 risoles
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 2g
Cholesterol: 25mg
Sodium: 200mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Cooked spinach can be substituted with cooked kale or Swiss chard.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the mixture for extra flavor.
- Use different types of cheese, such as feta or goat cheese, instead of ricotta.
- Make the risoles gluten-free by using gluten-free breadcrumbs and flour.
Tips and tricks:
- Make sure to drain excess water from the cooked spinach before adding it to the mixture.
- If the mixture is too wet, add more breadcrumbs to help it hold its shape.
- To make the risoles ahead of time, prepare them up to the coating step and refrigerate until ready to fry.
Storage instructions:
Store leftover risoles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the risoles on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the risoles on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, grated parmesan cheese, or a drizzle of balsamic glaze.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the risoles are falling apart while frying, add more breadcrumbs to the mixture to help it hold its shape.
- If the risoles are not crispy enough, increase the heat and fry for a few more minutes.
Food safety advice:
- Make sure to cook the risoles until they are golden brown and crispy on the outside.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Risoles are a popular snack in Brazil, where they are often filled with chicken or beef and served at parties and gatherings.
Flavor profiles:
Creamy, savory, and slightly spicy.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Italian