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Brazilian Codfish Fritters

FreeFree recipe · 12 Brazilian Party Snacks

Brazilian Codfish Fritters

Bolinho de bacalhau is a Brazilian party fritter made with salted cod and potato, fried until golden and tender inside.

Yield
45 pieces
Prep
40 min
Cook
20 min
Resting / chilling
30 min
Total time
1 h 30 min
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Ingredients

  • 400 g desalted cooked flaked salt cod
  • 500 g dry cooked mashed potato
  • 60 g very finely chopped onion
  • 8 g chopped garlic
  • 15 ml olive oil for sautéing
  • 1 un egg
  • 35 g wheat flour for binding
  • 18 g chopped parsley
  • 2 g ground black pepper
  • 2 g salt (only if needed after tasting)
  • 1,500 ml vegetable oil for deep-frying

Method

  1. Cook the potato until tender, drain very well and mash while hot; let steam escape for 10 minutes.
  2. Sauté the onion and garlic in the olive oil for 3 minutes.
  3. Add the previously desalted, cooked cod and sauté for 3 minutes to evaporate excess moisture.
  4. Mix the potato, sautéed cod, parsley and pepper.
  5. Taste the mixture and add salt only if needed.
  6. Add the egg and flour and mix into a firm dough that holds its shape.
  7. Refrigerate for 20 minutes to firm up.
  8. Shape 45 compact oval fritters weighing about 20–25 g each, without cracks.
  9. Heat the oil in a deep pot to 170–175 °C (340–350 °F).
  10. Fry a few at a time for 3–4 minutes, until golden and firm; drain on a rack.

Presentation

Serve on a platter with lemon wedges to the side so they stay crisp.

Suggested pairing

Lemon or herb sauce.

Storage

After frying, refrigerate in a sealed container at 4 °C (40 °F) or below for up to 2 days; reheat until piping hot in the center.

Make ahead

Freeze shaped uncooked fritters separately on a tray for 2 hours; pack and store at −18 °C (0 °F) or below for up to 2 months. Deep-fry directly from frozen at 170 °C (340 °F) in small batches for about 5–6 minutes, until golden, firm and fully heated through.

Food safety

Contains fish, gluten and egg; no milk is used in this formula. Thoroughly desalt and cook the cod, keep the mixture at 4 °C (40 °F) or below, and never leave hot oil unattended.

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Illustrative example

Brazilian Codfish Fritters

Makes
10 portions
Recipe cost
$12.00
Suggested price per portion
$3.50
Revenue
$35.00
Estimated profit
$23.00 (66%)

Made-up figures, only to show how the calculator works. In PRO you use the real prices of your ingredients.

Automatic portions

Illustrative example
Ingredient1×2×3×
desalted cooked flaked salt cod400 g800 g1,200 g
dry cooked mashed potato500 g1,000 g1,500 g
very finely chopped onion60 g120 g180 g
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