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Ingredients
| 2% milk: 1 1/4 cups |
| parmesan cheese (grated): 1/4 cup |
| chicken bouillon: 1 cube |
| all-purpose flour (unsifted): 1 cup |
| eggs: 1 (yolk) |
| eggs: 2 (whites) |
| bread crumbs: 2 cups |
Brazilian Risoles
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
17 serving(s)
Tags
- mix milk, Parmesan cheese and chicken bouillon in a medium sauce pan
- when it is boiling, add the flour all at once and turn off the heat.
- Mix it fast, when it starts to stick on the spoon, add the egg yolk.
- work the dough with your hands it until you have no more nodes.
- open it with a roll and use a glass to cut it round.
- Add anything you want inside and close it as an empanada.
- mix the egg whites with salt.
- roll it on the egg whites, roll it on the bread crumbs and fry them.