📝 About This Recipe
A crown jewel of Brazilian boteco culture, these crispy, golden fritters are a legacy of Portuguese influence transformed by tropical flair. Each bite offers a perfect contrast between a crunch-shattering exterior and a creamy, melt-in-your-mouth interior packed with savory salt cod and aromatic herbs. Whether enjoyed at a beachside kiosk or a high-end bistro, they are the quintessential snack for gathering with friends over cold drinks.
🥗 Ingredients
The Codfish Base
- 1 lb Salted Cod (Bacalhau) (bone-in and skin-on preferred for flavor, or boneless fillets)
- 2 pieces Bay leaves (for the poaching liquid)
- 5 pieces Whole black peppercorns (lightly crushed)
The Potato Binder
- 1 lb Russet or Yukon Gold potatoes (peeled and cubed)
- 1 teaspoon Salt (for boiling the potatoes)
Aromatics and Seasoning
- 2 tablespoons Extra virgin olive oil (high quality)
- 1/2 cup Yellow onion (very finely minced)
- 3 pieces Garlic cloves (grated or pressed)
- 1/4 cup Fresh parsley (finely chopped)
- 2 tablespoons Fresh cilantro (finely chopped)
- 2 large Egg yolks (at room temperature)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Nutmeg (freshly grated)
Frying
- 4 cups Neutral vegetable oil (for deep frying (canola or sunflower))
👨🍳 Instructions
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1
Desalt the cod by soaking it in a large bowl of cold water for 24 hours in the refrigerator, changing the water at least 4-5 times during the process.
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2
Rinse the cod one last time. Place it in a pot, cover with fresh water, and add the bay leaves and peppercorns. Bring to a gentle simmer and cook for 10-15 minutes until the fish flakes easily.
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3
Remove the cod from the liquid (reserve the liquid!). Let the fish cool, then remove any skin and bones. Shred the meat into very fine fibers using your fingers or by pulsing briefly in a food processor.
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4
In the same water used to cook the fish, boil the cubed potatoes until they are very tender, about 15-20 minutes.
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5
Drain the potatoes thoroughly and mash them while still hot until completely smooth. For the best texture, pass them through a ricer or a fine-mesh sieve.
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6
In a small skillet, sauté the minced onion and garlic in olive oil over medium-low heat until soft and translucent, but not browned.
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7
In a large mixing bowl, combine the mashed potatoes, shredded cod, sautéed onion/garlic, parsley, cilantro, black pepper, and nutmeg.
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8
Add the egg yolks one at a time, mixing vigorously with a wooden spoon until the dough is homogeneous and begins to pull away from the sides of the bowl.
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9
Taste the mixture. The cod is usually salty enough, but add a pinch of salt if necessary.
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10
Using two tablespoons, shape the mixture into small ovals (quenelles) by passing the dough back and forth between the spoons, or simply roll them into small balls with lightly oiled hands.
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11
Heat the vegetable oil in a deep pot to 350°F (175°C). Ensure the oil is deep enough to fully submerge the fritters.
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12
Fry the bolinhos in small batches (5-6 at a time) to avoid dropping the oil temperature. Fry for 3-4 minutes until they are a deep golden brown and crispy.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve immediately while hot.
💡 Chef's Tips
Always use starchy potatoes like Russets; waxy potatoes can make the dough gummy instead of fluffy. Ensure the cod is shredded extremely fine—traditionally, it should be almost like thread so it integrates perfectly with the potato. Do not skip the nutmeg; it is the 'secret' ingredient that bridges the flavor between the fish and the potato. If the dough feels too soft to shape, chill it in the refrigerator for 30 minutes before frying to help it firm up. Avoid over-crowding the frying pan, which leads to greasy fritters that absorb too much oil.
🍽️ Serving Suggestions
Serve with fresh lime wedges to squeeze over the fritters for a bright, acidic finish. Provide a side of 'Pimenta' (Brazilian hot sauce) or malagueta oil for those who enjoy a spicy kick. Pair with a bone-cold Caipirinha or a crisp Brazilian Pilsner style beer. Offer a simple garlic aioli or a spicy mayo as a dipping sauce for a modern twist. Serve as part of a 'Tábua de Boteco' (snack platter) alongside fried cassava and olives.