📝 About This Recipe
Rissole de Presunto e Queijo is a cornerstone of Brazilian party culture, beloved for its velvety dough and molten, savory center. These half-moon shaped delights feature a unique cooked dough that is incredibly supple to work with, yielding a perfectly crisp exterior once breaded and fried. Whether served at a birthday celebration or enjoyed as a street food snack, the combination of smoky ham and gooey melted cheese is a timeless comfort that captures the soul of Brazil.
🥗 Ingredients
The Savory Dough
- 2 cups All-purpose flour (sifted)
- 1 cup Whole milk
- 1 cup Chicken or vegetable broth (high quality)
- 2 tablespoons Unsalted butter
- 1/2 teaspoon Salt (adjust based on broth saltiness)
The Classic Filling
- 1.5 cups Ham (finely diced or grated)
- 1.5 cups Mozzarella cheese (grated)
- 2 tablespoons Cream cheese or Requeijão (to bind the filling)
- 1 teaspoon Dried oregano
- 1 pinch Black pepper (freshly ground)
Breading and Frying
- 2 large Eggs (beaten with a splash of water)
- 2 cups Fine breadcrumbs (traditional panko is too coarse for this)
- 3 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a medium bowl, mix the diced ham, grated mozzarella, cream cheese, oregano, and black pepper until well combined. Set aside in the refrigerator.
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2
In a large, heavy-bottomed non-stick pot, combine the milk, broth, butter, and salt. Bring the mixture to a rolling boil over medium-high heat.
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3
Once boiling, reduce the heat to low and add all the sifted flour at once. This is the 'massa cozida' technique.
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4
Stir vigorously with a sturdy wooden spoon for 3-5 minutes. The dough will be heavy and difficult to move, but keep stirring until it forms a smooth ball and leaves a thin film on the bottom of the pot.
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5
Transfer the hot dough to a clean, lightly greased marble surface or a large cutting board. Let it cool for just 2-3 minutes until you can handle it.
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6
Knead the warm dough for about 5 minutes until it is perfectly smooth, elastic, and no longer sticks to your hands. Cover with plastic wrap to prevent a skin from forming.
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7
Take a small portion of dough and roll it out with a rolling pin to a thickness of about 3mm (1/8 inch).
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8
Place a teaspoon of the ham and cheese filling onto the dough. Fold the dough over the filling to create a half-moon shape.
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9
Use a round cookie cutter or the rim of a glass (about 3 inches wide) to press down and seal the edges, cutting the rissole into its signature crescent shape.
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10
Repeat the process with the remaining dough and filling, keeping the finished rissoles covered so they don't dry out.
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11
Dip each rissole first into the beaten egg mixture, then roll in the breadcrumbs until evenly coated. Press lightly to ensure the crumbs adhere.
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12
Heat the vegetable oil in a deep pan to 350°F (175°C). You can test the heat by dropping a small piece of dough; it should sizzle immediately.
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13
Fry the rissoles in small batches for 2-3 minutes per side until they are a deep golden brown. Do not overcrowd the pan.
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14
Remove with a slotted spoon and drain on a plate lined with paper towels.
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15
Allow to cool for 5 minutes before serving—the cheese inside will be very hot!
💡 Chef's Tips
Always sift your flour before adding it to the liquid to prevent stubborn lumps in the dough. Kneading the dough while it is still warm is the secret to a smooth, crack-free finish. Make sure the edges are sealed tightly; if cheese leaks out during frying, the oil will splatter and the rissole will become greasy. If you want to make these ahead of time, you can freeze them after breading but before frying for up to 3 months. Avoid using pre-shredded cheese from a bag if possible, as the anti-caking agents prevent the cheese from melting into that perfect 'cheese pull'.
🍽️ Serving Suggestions
Serve with a side of Brazilian Malagueta pepper oil or a spicy garlic aioli for dipping. Pair with a cold glass of Guaraná Antarctica or a fresh lime Caipirinha. Include them as part of a 'Salgadinhos' platter alongside Coxinha and Pão de Queijo. Add a simple side of lime wedges to squeeze over the rissoles, cutting through the richness of the fried dough.