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Bolinhos de Bacalhau, or codfish fritters, are one of Brazil’s most beloved appetizers, known for their crispy exterior and tender, flavourful filling. These bite sized fritters are made with salted cod, a key ingredient in Brazilian and Portuguese cuisines, and are often enjoyed as a snack or a starter during family gatherings and celebrations.
Bolinhos de Bacalhau are more than just a tasty treat, they are a nod to Brazil’s rich culinary heritage, blending influences from Europe and the sea in every bite.
What Is Bolinhos de Bacalhau?
Bolinhos de Bacalhau are small, golden fritters made from a mixture of salt cod, mashed potatoes, eggs, and fresh herbs like parsley. The cod, which is traditionally salted and dried, is rehydrated and shredded before being combined with the other ingredients to form a light and flavourful dough.
Shaped into bite sized balls or ovals, the fritters are then deep-fried until perfectly crisp on the outside and soft on the inside.
These fritters are a common sight at Brazilian parties and gatherings, where they are typically served as appetizers or as part of a larger spread. They are often accompanied by a squeeze of fresh lime or a spicy dipping sauce, which enhances the savoury, rich flavour of the cod.
Whether shared among friends or enjoyed as a personal indulgence, Bolinhos de Bacalhau are a perfect example of how simple ingredients can come together to create something unforgettable.
Ingredients and Taste
The key to the perfect Bolinhos de Bacalhau lies in the balance of ingredients. Salted codfish is the star of the dish, offering a slightly salty, briny flavour that is softened by the addition of creamy mashed potatoes.
These two main ingredients are bound together with eggs, which give the mixture its light, fluffy texture. Fresh parsley adds a burst of colour and a hint of freshness, while a touch of garlic or onion can be included for extra depth.
When fried, the fritters develop a beautiful golden crust that contrasts with the tender, savoury filling. The taste is rich and comforting, with the distinctive flavour of cod complemented by the mildness of the potatoes.
Each bite offers a delightful combination of textures, the crunch of the exterior giving way to the smooth, savoury interior. Served hot and fresh, Bolinhos de Bacalhau are a celebration of flavours and textures that are sure to please any crowd.
A Taste of History
The origins of Bolinhos de Bacalhau can be traced back to Portugal, where salt cod, or bacalhau, has been a staple ingredient for centuries. When Portuguese settlers brought their culinary traditions to Brazil, bacalhau found a natural place in Brazilian cuisine.
Brazil, with its vast coastline and access to fresh seafood, embraced this ingredient, adapting traditional Portuguese recipes to suit local tastes.
Bolinhos de Bacalhau reflect this blend of cultures, with the dish becoming a staple in Brazilian households and restaurants. Salt cod was originally prized for its long shelf life and ability to travel well, making it an essential ingredient in both Portuguese and Brazilian pantries.
Over time, the recipe for codfish fritters evolved, with regional variations and family traditions shaping the way the dish is prepared today.
Brazilian Bolinhos de Bacalhau Recipe
Serves: 4 people
Ingredients:
- 500g salted codfish (bacalhau), desalted
- 2 large potatoes, peeled and boiled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 large egg
- Salt and black pepper to taste
- Vegetable oil for frying
- Lemon wedges for serving
Directions
To begin, rinse the salted codfish thoroughly under cold water to remove excess salt. Then soak the fish in cold water for 24 hours, changing the water every 6-8 hours. This process desalts the codfish, making it suitable for fritters. After desalting, drain the fish and gently pat it dry.
In a large pot, bring water to a boil and cook the codfish for 10-12 minutes until it flakes easily. Drain the water and allow the fish to cool slightly. Using your hands or a fork, shred the cod into small pieces, removing any bones or skin.
Meanwhile, in a separate pot, boil the peeled potatoes until tender, about 15 minutes. Drain and mash the potatoes in a large bowl until smooth. This will be the base for your fritters.
In a skillet, heat a small amount of oil over medium heat and sauté the finely chopped onion and garlic until soft and fragrant, about 3-4 minutes. Add this sautéed mixture to the mashed potatoes.
In the same bowl, combine the shredded codfish with the mashed potatoes, sautéed onions, minced garlic, and chopped parsley. Mix thoroughly until all the ingredients are well incorporated. Adjust seasoning with salt and black pepper to taste, keeping in mind the cod may still have some saltiness.
Beat the egg and add it to the mixture, stirring until it binds the ingredients together. The mixture should be firm enough to form into balls, but if it’s too dry, you can add a little more beaten egg to reach the right consistency.
Shape the mixture into small balls or oval-shaped fritters, about the size of a golf ball. Make sure they are uniform in size to ensure even frying. Set aside on a plate while you heat the oil for frying.
Heat vegetable oil in a deep frying pan or pot to 180°C (350°F). Fry the fritters in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crispy on all sides. Once done, remove with a slotted spoon and drain on paper towels.
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