Bolinho de Bacalhau (Salt Cod Fritters)
Crispy Portuguese-Brazilian salt cod fritters made with shredded salt cod, mashed potato, egg, and parsley, fried to a golden crust. Plan ahead: the salt cod must soak in cold water for 24-48 hours before cooking.
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Ingredients
- 12 oz dried salt cod (bacalhau), soaked, shredded
- 1 lb russet potatoes, peeled, boiled
- 2 large eggs
- 1/4 cup yellow onion, grated
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/2 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
- 4 cups vegetable oil (for frying)
Instructions
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1
After soaking the 12 oz soaked, shredded dried salt cod (bacalhau) for 24-48 hours (changing water 3 times daily), drain and rinse well. Place in a pot of cold water, bring to a simmer, and cook 15 minutes until tender. Drain, let cool, then flake finely, removing any skin and bones.
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2
Mash the boiled 1 lb russet potatoes until completely smooth with no lumps.
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3
Combine the shredded salt cod, mashed potatoes, 2 large eggs, 1/4 cup grated yellow onion, 1/4 cup finely chopped fresh flat-leaf parsley, 1/2 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg in a large bowl. Mix well. Taste - the cod is salty so additional salt is usually not needed. If the mixture feels too wet, refrigerate 20 minutes to firm up.
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4
Shape the mixture into oval fritters (quenelles) using two tablespoons, or roll into balls about 1.5 inches across.
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5
Heat 4 cups vegetable oil (for frying) in a deep heavy pot to 350°F (175°C). Fry fritters in batches of 5-6 for 3-4 minutes, turning occasionally, until deep golden brown on all sides.
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6
Drain on a paper-towel-lined plate and serve hot with hot sauce or garlic aioli on the side.
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