Bolinho de BacalhauCod Fritter

A Portuguese heritage bar snack.

• 25 units (40g each)
• Prep 40 mins
• Cook 40 mins
• Portuguese heritage (Rio)

Bolinho de bacalhau highlights Portugal's historic influence on Brazilian cuisine. Its structural integrity depends on a precise 1:1 mass ratio of desalted cod fibers to high-starch boiled potatoes. This balanced ratio eliminates the need for grain flours, producing a crisp, delicate exterior and a tender interior.

Ingredients

• •500 g Desalted Salt Cod (Shredded) — Primary Flavor & Fiber Structure
• •500 g Russet or Asterix Potatoes — Low-Moisture Starch Binder
• •100 g (2 units) Whole Eggs — Binding Matrix
• •30 ml Extra Virgin Olive Oil — Emulsifier & Flavor
• •10 g Fresh Garlic (Minced) — Aromatic Note
• •20 g Parsley (Finely Chopped) — Herbal Finish
• •2 g White Pepper — Seasoning

Method

1. Boil unpeeled high-starchBoil unpeeled high-starch potatoes until tender, then peel warm and pass through a potato ricer immediately
2. Avoid soaking peeledAvoid soaking peeled potatoes in water to keep moisture content low
3. Poach the desaltedPoach the desalted cod for 5 minutes, then skin, debone, and rub the fish firmly inside a clean kitchen towel until shredded into fine strands
4. Combine the warmCombine the warm riced potatoes, shredded cod, garlic, olive oil, parsley, and white pepper
5. Mix in theMix in the eggs one at a time until a smooth, moldable mixture forms
6. Using two oiledUsing two oiled spoons, shape the mixture into three-sided quenelles (40g each)
7. Fry in cleanFry in clean oil at 180°C until deep golden brown, then drain thoroughly

Questions