Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianSnack
Recipe Story
origins & traditionsBolinhos de Bacalhau are beloved throughout Brazil, especially in coastal regions where Portuguese culinary traditions run deep. These savory fritters combine tender flaked cod with creamy mashed potatoes, aromatics, and fresh parsley to create a perfectly balanced bite. The exterior fries to a beautiful golden-brown while the interior remains moist and flavorful. Traditionally served at family gatherings, festas, and as boteco fare, these fritters represent the fusion of European technique with Brazilian hospitality. Each bolinho delivers a satisfying contrast of textures - crispy outside, soft inside - with the distinctive flavor of salt cod shining through. They are typically enjoyed hot, often accompanied by a squeeze of fresh lime and a cold beverage.
Instructions
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If using dried salt cod, soak in cold water for 24 hours, changing water 3-4 times to remove excess salt. If using fresh cod, proceed to next step.
Place cod in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes until fish flakes easily. Drain and let cool.
While cod cooks, boil potatoes in salted water until tender, about 15-20 minutes. Drain thoroughly and mash until smooth with no lumps.
Flake the cooked cod finely, removing any bones or skin. Set aside.
In a large mixing bowl, combine mashed potatoes, flaked cod, minced garlic, chopped parsley, and eggs. Mix well until fully incorporated.
Season mixture with black pepper and a small amount of salt (taste first as cod may still be salty). Mix thoroughly.
Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Oil should be at least 2 inches deep.
Using two spoons or your hands (lightly oiled), form mixture into small oval-shaped balls about 2 inches long.
Carefully drop 4-5 bolinhos at a time into hot oil. Do not overcrowd.
Fry for 3-4 minutes, turning occasionally, until golden brown all over.
Remove with slotted spoon and drain on paper towels.
Repeat with remaining mixture, maintaining oil temperature between batches.
Serve hot with lime wedges.
Bolinhos de Bacalhau - Salt Cod Fritters
4.8 (76)
Golden, crispy Portuguese-influenced fritters made with flaked salt cod, potatoes, fresh herbs, and a hint of garlic. These bite-sized delights are perfect for serving at gatherings or enjoying as an afternoon treat.
medium
50 min
24 servings
Ingredients
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Main Ingredients
- 600 grams tuna, dried salt cod, soaked and cooked, or fresh cod
- 4 pieces potatoes, peeled and cubed
- 2 pieces eggs, beaten
Aromatics
- 4 cloves garlic, minced
- 4 tablespoons parsley, fresh, finely chopped
Seasonings
- 1 teaspoons black-pepper, freshly ground
- 1/2 teaspoons salt, fine sea salt (optional)
Cooking
- 4 cups vegetable-oil, for deep frying
Serving
- 2 pieces lime, cut into wedges (optional)
Chef Tips
expert advice•For best results, ensure your mashed potatoes are completely smooth - lumps will affect the texture of the fritters.
•The mixture should be firm enough to hold its shape but not dry.
•If too wet, add a tablespoon of flour at a time.
•If too dry, add a small amount of milk.
•You can prepare the mixture several hours ahead and refrigerate until ready to fry.
•For a lighter version, these can be baked at 400°F for 20-25 minutes, though they won't achieve the same crispy exterior.
•Some cooks add a small amount of onion for extra flavor.
•Traditionally, no flour is added to the mixture, but some modern recipes include 2-3 tablespoons for easier handling.
•The key to perfect bolinhos is maintaining consistent oil temperature - if too cool, they'll absorb oil and become greasy; if too hot, they'll brown too quickly outside while remaining raw inside.
