a small ball or roll of minced meat or fish often mixed with bread crumbs, etc., enclosed in a pastry and fried
Origin of rissoleFr, ultimately from Late Latin russeolus, reddish from Classical Latin russus: see russet
fried in deep fat until brown: said esp. of potatoes
Origin of rissoléFrench from past participle of rissoler, to brown, fry
A small, pastry-enclosed croquette of finely minced meat or fish, usually fried in deep fat.
Origin of rissoleFrench from Old French from Vulgar Latin russeola reddish paste from Late Latin feminine of russeolus reddish from Latin russus red ; see reudh- in Indo-European roots.
Browned by frying.
Origin of rissoleFrench from past participle of rissoler to brown from rissole rissole ; see rissole .