What is Rissole?

The term "rissole" refers to several different foods, depending on which nation is involved. All forms of rissols are fundamentally similar to croquettes, but can be prepared in different ways as a range of ingredients. Rissols can be administered as appetizers, escorts to main course or even desserts, depending on where they are served and which components are filled. This version of Rissole comes from France, a nation that also gave this food its name: "Rissole" comes from the Latin Russseola , "reddish pastes", a reference to the appearance of the content. Rissole distinguished from his French roots.

In some countries, the confectionery is completed and instead rissole. Some chefs avoid any kind of coating for rissole, rather with mixture, potatoes, eggs and breadcrumbs that can be formed into a solid patty. Ingredients such as onions can also be added to Rissoles, along with different spices, especially in nations with culinary tradition heavily spicedthe food.

Rissole may also not be fried, although frying is traditional. Sometimes rissols are baked and in other cases they can be fried in a thin layer of fat. The fats used also differ considerably from lard, which brings a rich rissole with a very strong bark, to rape oil, which creates a thinner, lighter version of traditional rissole.

Meat and fish are not the only fillings that can be used in Rissole. Some chefs produce rissols with sweetened fillings such as fruit to serve as desserts, in which case Rissole can also be accompanied by flavored syrup as a sauce. Other rissols are heavy on vegetables with potato rissolybyt popular in places like Ireland.

Many nations have created their own version of Rissole. This meal is commonly offered in street stalls as occasional refreshments or in fast food restaurants. Some fantastic restaurants also serve RISSole dishes, although they can use fancing ingredients and dress things with complex sauces to make their rissols more interesting. Rissoles can also be made at home. Because the definition of this food is so flexible, chefs can freely experiment with their own ingredients and cooking techniques and create a version that attracts them.