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Brazilian Bolinho de Bacalhau
Created by: Howcan Team
Ingredients
- 1 lb salted codfish
- 1 lb potatoes, peeled and diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Soak the salted codfish in water for 24 hours, changing the water 3-4 times to remove excess salt. Drain and shred the codfish into small pieces.
- In a large pot, boil the diced potatoes until tender. Drain and mash the potatoes in a large bowl.
- Add the shredded codfish, chopped onion, minced garlic, chopped parsley, beaten eggs, flour, and black pepper to the mashed potatoes. Mix well to combine all the ingredients.
- Using your hands, shape the mixture into small balls, about the size of a golf ball.
- In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Carefully drop the bolinhos into the hot oil and fry until golden brown, about 3-4 minutes per batch.
- Remove the bolinhos from the oil and drain on paper towels. Serve hot and enjoy!
The Brazilian Bolinho de Bacalhau, also known as codfish fritters, has a rich history dating back to the Portuguese colonization of Brazil. This beloved dish combines the Portuguese tradition of using salted cod with the vibrant flavors of Brazilian cuisine. The codfish is soaked to remove excess salt, then mixed with mashed potatoes, onions, parsley, and other seasonings. The mixture is shaped into small balls and deep-fried to golden perfection. Renowned chefs like Alex Atala have put their own spin on this classic recipe, adding unique ingredients to elevate the flavors. In Brazil, you can find the best Bolinho de Bacalhau in traditional botecos (bars) in Rio de Janeiro and São Paulo, where locals gather to enjoy this iconic snack. The key to a perfect Bolinho de Bacalhau lies in the balance of flavors and the texture of the codfish mixture, making it a must-try for anyone exploring Brazilian cuisine.
50 min
20
120 per serving calories
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