Appetizers
Brazilian Codfish Fritters
Ingredients
- - 400 g (14 oz) salt cod (bacalhau), desalted and shredded
- - 500 g (1 lb) potatoes, peeled
- - 2 eggs
- - 1 small onion, finely chopped
- - 2 garlic cloves, minced
- - 3 tbsp fresh parsley, chopped
- - 1/2 tsp black pepper
- - 2 tbsp olive oil
- - 1 litre (4 cups) neutral oil, for frying
Method
- Desalt the cod by soaking in cold water for 24-36 hours, changing the water 3-4 times, then simmer for 10 minutes until tender; drain, cool, and shred finely, removing any bones and skin.
- Boil the potatoes in salted water for 15-20 minutes until fork-tender, then drain and mash while hot until smooth and lump-free.
- Heat olive oil in a small pan and saute the onion and garlic until soft and translucent.
- In a large bowl, combine the mashed potato, shredded cod, sauteed onion mixture, eggs, parsley and black pepper; mix thoroughly until well combined.
- Chill the mixture for at least 30 minutes to firm up for easier shaping.
- Heat the frying oil to 180C (350F). Using two spoons, shape the mixture into oval quenelles and carefully lower into the hot oil.
- Fry in batches for 3-4 minutes until deep golden brown, turning once, then drain on paper towel.
- Serve hot with lime wedges.
Introduction: Brought over through centuries of Portuguese colonisation and trade, salt cod fritters became fully Brazilianised as bolinho de bacalhau, a golden fried appetizer served at bars, bakeries and family gatherings nationwide, especially popular around Easter when salt cod consumption traditionally peaks.
Cultural Background: Brought over through centuries of Portuguese colonisation and trade, salt cod fritters became fully Brazilianised as bolinho de bacalhau, a golden fried appetizer served at bars, bakeries and family gatherings nationwide, especially popular around Easter when salt cod consumption traditionally peaks.
Tips: Chilling the mixture before frying prevents the fritters from falling apart in the oil. Test the oil temperature with a small piece of mixture first; it should sizzle immediately and rise to the surface.
Variations: Baked version: bake shaped fritters at 200C (400F) for 20-25 minutes, turning halfway, for a lighter alternative. Cheese-filled version: add a small cube of mozzarella to the centre of each fritter before frying. Vegetarian: No. Not applicable; fish-based dish.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in an oven at 190C (375F) for 8-10 minutes to restore crispness; avoid microwaving as it makes them soggy.
Nutrition: Per fritter (approx. 24 fritters total): 90 kcal, 6 g protein, 4 g fat, 8 g carbohydrate, 0.5 g fibre.
FAQs:
Q: Can I use fresh cod instead of salt cod?
A: Fresh cod can be used for convenience, but the flavour will be milder; season the mixture with a little extra salt to compensate.
Q: Why did my fritters absorb too much oil?
A: The oil temperature was likely too low; keep it steady at 180C (350F) and avoid overcrowding the pot.