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Baked Brazilian Bolinho de Bacalhau
Created by: Howcan Team
Ingredients
- 1 lb salted codfish
- 4 large 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
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Soak the salted codfish in water for 24 hours, changing the water 3-4 times to remove the salt. Drain and rinse the codfish.
- In a large pot, cover the diced potatoes with water and bring to a boil. Cook until the potatoes are tender, then drain and mash them.
- In a large bowl, flake the codfish and mix it with the mashed potatoes, chopped onion, minced garlic, chopped parsley, beaten eggs, flour, and black pepper.
- Form the mixture into small balls, about 1 1/2 inches in diameter, and place them on a greased baking sheet.
- Brush the tops of the bolinhos with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
- Allow to cool for a few minutes before serving. Enjoy!
The Brazilian Bolinho de Bacalhau, also known as codfish fritters, has a rich history dating back to the Portuguese colonization of Brazil. Traditionally, these savory snacks are deep-fried, but a healthier alternative has emerged with baked versions gaining popularity. Renowned chefs in regions like Rio de Janeiro and Bahia have put their own spin on this classic dish, incorporating local ingredients and techniques. The key to a perfect baked Bolinho de Bacalhau lies in the seasoning of the codfish mixture and the baking process, ensuring a crispy exterior and a moist, flavorful interior. For a unique twist, some chefs add a touch of coconut milk to the batter, infusing the fritters with a hint of tropical sweetness. Today, the best-baked Bolinho de Bacalhau can be found in upscale Brazilian restaurants that prioritize traditional flavors with a modern, healthier approach.
60 min
20
120 calories
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