Risole with potato dough: a light and delicious recipe

Learn this minute about a delicious risole with potato dough with lots of flavor and practicality!

Surely you have already found yourself wishing for a risole, especially when you're on the street, right?

Well, we are going to teach you a recipe for risole with potato dough which is a healthier and lighter option, with lots of flavor and a super easy step-by-step guide that you can see below!

Ingredients to prepare risole with potato dough:

For mass:

• Potato – 300 g (without peel)
• Onion – ½ unit
• Laurel – 1 Leaf
• Carnations – 2 units
• Water – 1 Liter
• Salt – 1 teaspoon
• Cottage cheese – 3 tablespoons
• Wheat Flour – 2 cups of tea
• Carrot – 1 unit (finely chopped and optional)
• Black pepper to taste

For the filling:

• Ham – 200g (finely chopped)
• Mozzarella Cheese – 200g (finely chopped)
• Cottage cheese – 1 cup of tea
• Oregano to taste

To bread:

• Eggs – 2 units (or more)
• Breadcrumbs or Panko

METHOD OF PREPARATION:

1. First, in a pan, mix the finely chopped carrot, unpeeled potatoes, onion, bay leaf and cloves and water, cook over low heat for 30 minutes or until the carrots turn into a kind of puree.
2. Then, drain the water from this stew and do not discard it, removing the onion, bay leaf and cloves.
3. And so start mashing the potatoes and carrots, use a mixer or processor to speed up this process.
4. Then return the mashed potatoes and carrots to a pan, add 300ml of the cooking water, 3 tablespoons of cottage cheese, seasoning with salt and black pepper, making a good mixture.
5. When it boils, add all the wheat flour content, cooking over low heat so that the dough is completely cooked and without those lumps of flour that come away from the bottom of the pan.
6. Then wait for it to cool and start kneading the dough for about 15 minutes until it reaches a smooth and uniform texture, if necessary add more flour.
7. Afterwards, wrap the dough in plastic wrap and place it in the fridge for around 20 minutes to let the gluten rest.
8. Now add the ham, cheese, oregano and cream cheese to a container, mixing until it forms a paste.
9. Finally, with the dough rolled out, cut it into circles and insert the filling, closing well and dipping them in beaten egg, breadcrumbs and then frying them in very hot oil until golden.

Additional information about risole with potato dough:

• Carrot: The carrot is an optional item, and as it is nutritious it makes the dough lighter and more beautiful as it has little orange pots, but if you process it or pass it through the Mixer the dough takes on a slightly orange tone, making it even more beautiful.
• Filling: Make the filling of your choice, but don't make it too liquid!!!
• Wheat flour: use one WITHOUT YEAST, please!!
• Carnation and bay: These ingredients make the broth fragrant, but also choose seasonings according to your taste!
• Conservation: The raw dough can be stored in the refrigerator for up to 3 days, as well as shaped, stuffed and breaded dough and do not leave one on top of the other so that they do not stick together.
• Freezing: Another option is to freeze your risoles already with filling and breading, in a straight form and in the freezer and when freezing, leave them in plastic bags or trays, freezing for up to 3 months. You don't need to defrost it to fry.
• Roast: You can bake in a super hot oven, which prevents the dough from becoming soft!

Ultimately, your risole with potato dough It's ready to satisfy your guests and serve it at any time, because with these tips your risole can last a long time!

In fact, when it comes to pasta and savory O Kitchen Manual do very well!

See also, the coxinha fit, which is a recipe for you to replace with the fried coxinha!