Ingredients
For the dough
• 220 ml of whole milk
• 220 ml of water
• 30 g of butter
• 6 g of salt (1 level teaspoon)
• 300 g of wheat flour
For the filling
• 180 g sliced ham, cut into short strips or chopped
• 180 g low-moisture mozzarella cheese, coarsely grated or chopped
• 1 teaspoon dried oregano, optional
For breading and frying
• 2 large eggs
• 1 tablespoon of water
• 180 to 220 g of fine breadcrumbs
• 800 ml to 1 liter of vegetable oil for deep frying, depending on the diameter of the pan
Preparation method
1. Prepare the filling
Mix the ham, mozzarella and oregano, if using. Divide mentally or on the scale into portions of around 15 g. Keep the filling refrigerated while preparing the dough. Choose low-moisture mozzarella: very moist cheeses release more steam and increase the risk of the seam opening during frying.
2. Cook the pasta
Place the milk, water, butter and salt in a heavy-bottomed pan and place over medium-high heat. As soon as it boils, add the 300 g of flour at once. Stir vigorously with a firm spoon until there are no dry spots. Lower the heat to medium-low and cook for 3 to 4 minutes, turning and pressing the dough against the bottom, until it forms a cohesive ball, pulls away from the sides and leaves a thin film at the bottom of the pan.
3. Flatten the dough while it is still warm
Transfer the dough to a clean counter and let it lose excess heat for about 5 minutes. When it is warm and can be handled, knead for 3 to 4 minutes, just until it is smooth and uniform. Keep it covered with plastic or a clean cloth to avoid creating a film while you work.
4. Roll out to standard thickness
Divide the dough into 3 or 4 parts. Roll out one part at a time with a roller until it reaches 2.5 to 3 mm thick. Cut 9 cm diameter discs; each disc should weigh approximately 28 g. Gather the scraps, press to combine and roll out again just once to avoid dry, hard dough.
5. Fill without overloading
Place about 15 g of filling in the center of each disc, keeping at least 1 cm of the edge completely free. Flatten the filling slightly so it doesn't form a high mound. Fold the disc in half and, before closing completely, press gently around the filling to expel any trapped air.
6. Seal the risoles
Press the edges with your fingers from the center to the ends until you get a continuous seam of about 1 cm. The edge needs to be clean, with no ham, cheese or flour between the two layers of dough. If the surface has dried out, apply just a touch of water to the edge and press again. Do not pierce the half-moon with a fork, as punctures can create paths for the cheese to escape.
7. Coat completely
Beat the eggs with 1 tablespoon of water just until the white and yolk are mixed. Dip each risole in the egg, let the excess drip off and cover with breadcrumbs, pressing lightly to form.
a uniform layer, including on the seam. Arrange on a platter without overlapping.
8. Rest before frying
Place the breaded risoles in the fridge for 15 minutes. This rest firms the dough and helps the breading to adhere. Meanwhile, heat the oil in a deep pan, leaving enough space for the oil to rise without boiling over.
9. Fry at controlled temperature
Heat the oil to 170-175 °C. Fry 3 or 4 risoles at a time, without crowding the pan, for about 2 to 3 minutes, turning when necessary, until they are evenly golden.. Wait for the oil to return to the temperature range before adding the next batch. Remove with a slotted spoon and drain on a rack or absorbent paper without stacking.
Right spot / how to know it’s ready
The cooked pasta is done when it forms a single ball, pulls away from the sides and leaves a thin film at the bottom of the pan. After kneading, it should be smooth, flexible and without cracks on the edges when opened.
The raw risole is well assembled when the half-moon is uniform, with filling distributed without excessive volume and a continuous sealing band of around 1 cm, with no visible air next to the filling.
When frying, the point is a uniform and dry golden color, with a firm crust. If the breading turns very dark in less than 1 minute, the oil is too hot; If the risole stays pale for several minutes and absorbs oil, the temperature is low.
Tips for the recipe to work out
Weigh dough and filling in the first few units
Using about 28 g of dough and 15 g of filling per risole creates a practical reference. Once you memorize the volume, you can ride faster by keeping the same pattern.
Don't let cheese reach the edge
Even a small sliver of mozzarella between the layers prevents the dough from sticking. Keep 1 cm of edge clean and remove any pieces before pressing.
Remove air before sealing
Air pockets expand in the hot oil and force the seam. Press the dough around the filling before sealing the final edge.
Control the temperature between batches
Putting in too many risoles at once lowers the temperature of the oil. Fry in small batches and wait for it to return to 170-175°C before continuing.
Use fine breadcrumbs for a regular crust
It covers the seam better and creates a uniform breading. Very coarse flour leaves spots uncovered more easily.
Substitutions and variations
Plate cheese can replace mozzarella in the same weight. It melts well and gives a slightly more intense flavor, with less elasticity in the cut.
If you use panko instead of fine breadcrumbs, the crust will be taller and more irregular. Press carefully to cover the entire surface and especially check the seam.
It is possible to make the dough with just water, replacing the 220 ml of milk with the same amount of water. The result tends to be less milky and a little less soft, but the modeling structure remains similar.
How to store
Serve preferably right after frying. Risoles with ham and cheese are not suitable for long-term storage at room temperature; keep the time out of refrigeration only as long as necessary for serving.
To store fried leftovers, let excess steam escape, store in a sealed container and refrigerate below 5°C for up to 3 days. To regain the crispiness, heat in the oven or air fryer at 180 °C until the center is very hot.
Risoles can be frozen already breaded or still raw. First freeze separately on a baking sheet; Once firm, transfer to packaging, remove as much air as possible and keep at -18 °C. For best domestic quality, use within 30 days. Thaw under refrigeration, never on the counter, and do not refreeze once thawed.
How to serve / side dishes
Serve the risoles while still hot, as a snack or party snack. Hot pepper sauce, mild mustard or very thick tomato sauce work as a side dish without moistening the cone too soon.
Common mistakes
Why did the risole open when frying?
The most common causes are too much filling, cheese touching the edge, air trapped inside the crescent or tight seal. Reduce the filling to about 15 g, keep a 1 cm clean edge, remove the air and press the entire seam before breading.
Why did the cheese leak even with the edge closed?
A dough that is too thin, a puncture point or cheese with too much moisture can cause leaks. Maintain 2.5 to 3 mm thickness, avoid piercing with a fork and prefer low-moisture mozzarella.
Why was the risole soggy?
Normally the oil was below the appropriate range or the pan received too many units at the same time. Work at 170-175°C, fry in small batches and drain without stacking.
