11 Flavor Packed Bolinho De Bacalhau Recipes That Feel Extra Special

Ever thought about giving a classic dish a fresh twist?

Bolinho de Bacalhau, those scrumptious little cod fritters, are ripe for a makeover.

With just a sprinkle of creativity, you can transform them into something truly special.

Whether you’re in the mood for a spicy kick or a Mediterranean flair, there’s a version here to tickle your taste buds.

Let’s explore these flavorful variations and make your next gathering a hit!

Classic Bolinho De Bacalhau

Bolinho de Bacalhau, also known as codfish fritters, is a beloved dish from Portuguese cuisine, deeply rooted in maritime traditions. It features salted cod that’s combined with potatoes, onions, and herbs, then shaped into small fritters and fried to a crispy perfection. These delightful bites are often served as appetizers or snacks and are perfect for gatherings or family meals. The fusion of flavors creates a savory, satisfying experience that transports you straight to the coastal shores of Portugal.

Cooking classic Bolinho de Bacalhau may require a bit of preparation, particularly with soaking the salt cod to remove excess salt, but the process is straightforward. The end result is a crispy exterior with a soft, flavorful interior that’s simply irresistible. Whether you’re hosting a party or just looking to indulge in some authentic Portuguese fare, this dish will certainly impress your guests and satisfy your cravings.

Ingredients (serves 4-6 people):

• 1 lb (450g) salted codfish
• 2 large potatoes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onions, chopped
• Salt and pepper, to taste
• Oil, for frying

Cooking Instructions:

1. Prepare the Codfish: Soak the salted cod in cold water for at least 24 hours, changing the water several times to reduce the saltiness. After soaking, drain the cod and boil it in fresh water for about 10-15 minutes until it’s cooked through. Let it cool slightly, then flake the fish into small pieces, removing any bones or skin.
2. Cook the Potatoes: While the cod is cooking, peel and cut the potatoes into chunks. Boil them in salted water until they’re tender, about 15-20 minutes. Drain the potatoes and mash them in a bowl until smooth.
3. Mix the Ingredients: In a large mixing bowl, combine the flaked cod, mashed potatoes, chopped onion, minced garlic, parsley, green onions, eggs, and season with salt and pepper. Mix the ingredients thoroughly until well incorporated, making certain there are no large lumps.
4. Shape the Fritters: With your hands, shape the mixture into small balls or patties, about the size of a golf ball. Place them on a plate or a tray lined with parchment paper.
5. Fry the Bolinho de Bacalhau: In a large skillet, heat oil over medium heat. Once the oil is hot, carefully add the fritters in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they turn golden brown and crispy. Use a slotted spoon to remove the fritters and place them on a paper towel-lined plate to drain excess oil.
6. Serve: Serve the Bolinho de Bacalhau hot, accompanied by lemon wedges and a dipping sauce, if desired. Enjoy!

Extra Tips:

When preparing Bolinho de Bacalhau, it’s important to ascertain the cod is well-soaked to avoid overly salty fritters. For an extra layer of flavor, consider adding spices like paprika or cayenne pepper to the mixture.

To keep the fritters crispy, avoid overcrowding the frying pan and maintain the oil temperature. If you prefer a lighter option, you can also bake the fritters in a preheated oven at 375°F (190°C) for about 20 minutes, flipping halfway through.

Spicy Bolinho De Bacalhau With Jalapeños

Bolinho de Bacalhau, or codfish fritters, is a traditional Portuguese dish that tantalizes the taste buds with its blend of flavors and textures. This version of the dish adds a spicy twist with the inclusion of jalapeños, creating a delightful contrast that elevates the classic recipe. Perfect as an appetizer or a snack, these fritters are crispy on the outside and soft on the inside, bursting with the rich flavor of salt cod combined with a kick of heat from the peppers.

Making Spicy Bolinho De Bacalhau is a rewarding culinary experience that can bring a taste of Portugal into your home. Whether you’re hosting a gathering or simply indulging in a delicious treat, these fritters are sure to impress. The combination of the flaky cod, creamy mashed potatoes, and spicy jalapeños creates a unique flavor profile that will have everyone coming back for more.

Ingredients (Serves 4-6):

• 1 lb (450g) salt cod, soaked and desalted
• 2 medium-sized potatoes, peeled and cubed
• 1 small onion, finely chopped
• 2-3 jalapeños, finely chopped (adjust according to spice preference)
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (smoked or sweet)
• 1/2 cup all-purpose flour
• Vegetable oil (for frying)
• Salt (to taste)

Cooking Instructions:

1. Prepare the Salt Cod: Begin by rinsing the salt cod under cold water, then place it in a pot of boiling water. Cook for about 15-20 minutes until the fish is tender. Remove from heat, drain, and let it cool. Once cooled, shred the cod into small pieces, removing any bones and skin.
2. Cook the Potatoes: In a separate pot, boil the cubed potatoes in salted water until they’re soft, about 15-20 minutes. Drain the potatoes and mash them until smooth. Allow to cool slightly.
3. Sauté Aromatics: In a skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until they’re translucent and fragrant, about 3-4 minutes. Add the chopped jalapeños and sauté for an additional 2 minutes, then remove from heat.
4. Combine Ingredients: In a large mixing bowl, combine the shredded salt cod, mashed potatoes, sautéed onion and jalapeños, chopped parsley, and spices (black pepper and paprika). Mix well until all ingredients are evenly incorporated.
5. Add Eggs and Flour: Beat the eggs in a small bowl and then add them to the mixture along with the flour. Stir until the batter is well combined. If the mixture feels too wet, add a little more flour until it holds together.
6. Heat Oil for Frying: In a deep frying pan, heat about 2 inches of vegetable oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles, it’s ready for frying.
7. Fry the Fritters: Using a spoon or your hands, form small balls or patties from the batter and carefully place them into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side or until they’re golden brown and crispy.
8. Drain and Serve: Once fried, transfer the bolinhos to a plate lined with paper towels to drain excess oil. Serve hot with a side of spicy dipping sauce or a squeeze of lemon for added zest.

Extra Tips:

When making Spicy Bolinho De Bacalhau, it’s important to guarantee your oil is at the right temperature for frying; too hot, and the outside will burn while the inside remains raw, too cool, and the fritters will absorb too much oil.

Feel free to experiment with the jalapeños by using pickled ones for an added tang or varying the quantity based on your heat preference. For an even richer flavor, consider adding a pinch of cayenne pepper to the batter or some crumbled feta cheese for an extra layer of taste.

Enjoy your culinary adventure!

Creamy Spinach and Cheese Bolinho

Bolinho de Bacalhau, a beloved Portuguese dish, brings together the rich flavors of codfish with a variety of ingredients to create delightful fritters that are perfect for any occasion. In this recipe, we’re adding a twist by incorporating creamy spinach and cheese, which not only enhances the flavor but also adds a wonderful creaminess that elevates the traditional bolinho to new heights.

These fritters are crispy on the outside and soft on the inside, making them an irresistible appetizer or snack. The combination of sautéed spinach, creamy cheese, and the tender codfish creates a harmonious blend that bursts with flavor in every bite.

Whether you’re hosting a gathering or simply treating yourself to a delicious meal, these Creamy Spinach and Cheese Bolinhos are sure to impress your family and friends. Let’s explore the ingredients and cooking instructions to bring this tasty dish to life!

Ingredients (serves 4-6):

• 400g salt cod, soaked and desalted
• 1 cup fresh spinach, chopped
• 1 cup shredded cheese (mozzarella or a mix of cheeses)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying

Cooking Instructions:

1. Prepare the Cod: Begin by rinsing the soaked salt cod under cold water to remove excess salt. Place the cod in a pot of water, bring it to a boil, and simmer for about 15-20 minutes until fully cooked. Once done, drain the cod and allow it to cool before flaking it into small pieces.
2. Sauté Vegetables: In a large skillet over medium heat, add a drizzle of oil. Sauté the chopped onion until translucent, about 5 minutes. Then add the minced garlic and chopped spinach, cooking until the spinach is wilted and tender. Remove from heat and let it cool slightly.
3. Mix Ingredients: In a large mixing bowl, combine the flaked cod, sautéed spinach and onion mixture, shredded cheese, eggs, flour, baking powder, salt, and pepper. Mix well until all ingredients are fully incorporated and a thick batter forms.
4. Heat the Oil: In a large pot or deep skillet, heat oil over medium-high heat. You’ll need enough oil for deep frying—approximately 2 inches deep. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
5. Fry the Bolinhos: Using a spoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil, being mindful not to overcrowd the pot. Fry the bolinhos for about 3-4 minutes per side or until they’re golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
6. Serve: Serve the creamy spinach and cheese bolinhos warm, garnished with fresh herbs if desired. They’re perfect on their own or with a dipping sauce of your choice.

Extra Tips:

When preparing the Creamy Spinach and Cheese Bolinho, make sure to taste the mixture before frying to adjust the seasoning to your liking.

If you prefer a healthier option, consider baking the bolinhos instead of frying; simply place them on a lined baking sheet and bake at 200°C (400°F) for about 20-25 minutes, flipping halfway through.

Additionally, you can experiment with different types of cheese or add herbs and spices to customize the flavor profile to your preference. Enjoy!

Mediterranean-Inspired Bolinho With Olives and Feta

Bolinho de Bacalhau, or cod fritters, are a beloved dish in Portuguese cuisine and have inspired countless variations across the Mediterranean. This Mediterranean-inspired version incorporates olives and feta cheese, giving a unique twist to the classic recipe. The saltiness of the feta and the briny flavor of the olives blend beautifully with the tender cod, creating a delightful appetizer or snack that’s perfect for entertaining or simply enjoying at home.

Making these bolinhos is a straightforward process that requires a few key ingredients and some basic cooking techniques. The result is crispy on the outside and soft on the inside, with bursts of flavor from the olives and feta. Serve them with a side of tzatziki or a simple lemon wedge to enhance their Mediterranean flair. Gather your ingredients and get ready to impress your family and friends with this delicious dish!

Ingredients (serving size: 4-6 people)

• 1 lb (450g) salted cod, soaked and shredded
• 1 cup all-purpose flour
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 large eggs
• 1/2 cup black olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• Salt, to taste
• Oil, for frying

Cooking Instructions

1. Prepare the Cod: Start by soaking the salted cod in water for at least 24 hours, changing the water several times to remove excess salt. After soaking, drain and rinse the cod, then boil it in fresh water for about 15 minutes until tender. Once cooked, let it cool slightly, then shred it into small pieces, confirming there are no bones.
2. Sauté the Aromatics: In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes. Remove from heat and allow it to cool slightly.
3. Mix the Batter: In a large mixing bowl, combine the shredded cod, sautéed onion and garlic, all-purpose flour, eggs, chopped olives, crumbled feta cheese, chopped parsley, paprika, and black pepper. Mix well until all ingredients are fully incorporated. Taste the mixture and adjust the salt, keeping in mind that the cod and feta are already salty.
4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up, making it easier to shape the bolinhos.
5. Fry the Bolinhos: In a deep skillet or frying pan, heat oil over medium-high heat (about 350°F or 175°C). Once the oil is hot, use a spoon or small ice cream scoop to drop spoonfuls of the batter into the oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Remove the bolinhos with a slotted spoon and drain on paper towels.
6. Serve: Arrange the bolinhos on a serving platter and serve hot, garnished with additional parsley if desired. Enjoy them with a side of tzatziki or a simple lemon wedge for added freshness.

Extra Tips

When preparing your Mediterranean-inspired bolinhos, consider using different types of olives for varied flavors, such as Kalamata or green olives.

Additionally, make sure that your oil is hot enough before frying to achieve that perfect crispy exterior.

If you want to make the cooking process more efficient, you can prep the mixture a day ahead and fry them just before serving.

This dish is versatile and can be enjoyed warm or at room temperature, making it an excellent choice for gatherings.

Sweet Potato Bolinho De Bacalhau

Sweet Potato Bolinho De Bacalhau is a delightful twist on the classic Portuguese codfish fritters, combining the rich flavors of salted cod with the natural sweetness of sweet potatoes. This dish offers a unique texture and taste, making it a perfect appetizer or snack for any occasion.

The crispy exterior and soft interior create a satisfying bite, and the addition of herbs and spices adds depth to the flavor profile, making it a favorite among both cod lovers and those new to the dish.

To prepare these savory fritters, you’ll need to start with cooked and flaked salted cod, which is the star ingredient. Pairing it with boiled and mashed sweet potatoes not only enhances the flavor but also contributes to a lovely golden color. The fritters can be served with a tangy dipping sauce or simply enjoyed on their own, and they’re sure to impress your family and friends with their delectable taste and appealing presentation.

Ingredients (Serves 4-6):

• 1 cup salted cod, soaked and shredded
• 1 medium sweet potato, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup all-purpose flour
• Vegetable oil for frying
• Salt to taste

Cooking Instructions:

1. Prepare the Cod: Begin by soaking the salted cod in water for at least 24 hours, changing the water several times to remove excess salt. Once soaked, boil the cod in fresh water for about 15 minutes, or until it’s cooked through and easily flakes apart. Drain and let it cool before shredding it into small pieces.
2. Cook the Sweet Potato: While the cod is cooking, place the diced sweet potato in a pot of boiling water. Cook for about 15-20 minutes, or until tender. Drain and mash the sweet potato in a bowl until smooth. Set aside to cool.
3. Sauté Aromatics: In a skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until they’re softened and fragrant, about 5 minutes. Allow to cool slightly.
4. Mix the Ingredients: In a large mixing bowl, combine the shredded cod, mashed sweet potato, sautéed onions and garlic, chopped parsley, black pepper, smoked paprika, and salt. Mix well until all ingredients are fully integrated.
5. Add the Eggs and Flour: Crack the eggs into the mixture and stir until well combined. Gradually add the flour, mixing until the batter is cohesive but still slightly sticky. Adjust the flour as needed to achieve the right consistency for frying.
6. Fry the Fritters: In a large skillet, heat vegetable oil over medium heat. Once the oil is hot, scoop spoonfuls of the batter and carefully drop them into the oil. Fry the fritters in batches, cooking for about 3-4 minutes on each side until they’re golden brown and crispy. Remove and drain on paper towels.
7. Serve: Once all fritters are cooked, serve them hot with your choice of dipping sauce or simply with a sprinkle of fresh herbs.

Extra Tips:

For a healthier option, you can bake the fritters instead of frying them. Preheat your oven to 400°F (200°C), place the fritters on a lined baking sheet, and lightly brush them with oil before baking for about 20-25 minutes, flipping halfway through.

Additionally, feel free to customize the recipe by adding other herbs or spices, such as dill or red pepper flakes, to suit your taste preferences.

Herb-Infused Bolinho With Parsley and Cilantro

Bolinho de Bacalhau, a classic Portuguese cod fritter, is a delightful treat that beautifully combines the flavors of salt cod with fresh herbs. This version incorporates an aromatic blend of parsley and cilantro, adding a vibrant twist to the traditional recipe. The crisp exterior and fluffy interior make these fritters an irresistible appetizer or snack, perfect for parties or a cozy family dinner.

Preparing Herb-Infused Bolinho de Bacalhau is an enjoyable culinary experience, as the satisfying process of mixing, shaping, and frying brings out the best flavors. With a few simple ingredients and some patience, you can create a dish that will impress your guests and leave them craving more. Let’s explore the ingredients and cooking instructions to recreate this delicious dish.

Ingredients (Serves 4-6):

• 1 pound (450g) of salt cod, soaked and shredded
• 2 medium potatoes, peeled and boiled
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 large eggs
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon baking powder
• 1 cup all-purpose flour
• Vegetable oil for frying
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Salt Cod: Begin by soaking the salt cod in water for at least 24 hours, changing the water several times to remove excess salt. Once the cod is adequately soaked, drain it, and shred it into small pieces.
2. Boil the Potatoes: While the cod is soaking, peel and boil the potatoes until they’re fork-tender (about 15-20 minutes). Drain them and allow them to cool slightly before mashing them in a large bowl.
3. Sauté the Aromatics: In a small pan, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until they’re translucent and fragrant, about 3-4 minutes. This step will enhance the flavors of the fritters.
4. Combine Ingredients: In the bowl with the mashed potatoes, add the shredded salt cod, sautéed onion and garlic mixture, chopped parsley, and cilantro. Mix well until all ingredients are combined.
5. Add Eggs and Seasoning: Crack the eggs into the mixture, then add black pepper, paprika, and baking powder. Stir until everything is well incorporated. The mixture should be thick yet pliable.
6. Incorporate Flour: Gradually mix in the flour until the mixture is firm enough to hold its shape when formed into balls. You may need to adjust the flour quantity slightly, depending on the moisture content of your mixture.
7. Shape the Fritters: With your hands, form small balls or patties from the mixture, about the size of a golf ball. Place them on a plate, and let them rest for about 15 minutes to firm up.
8. Heat Oil and Fry: In a deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the fritters in batches, making sure not to overcrowd the pan. Fry them until they’re golden brown and crispy, about 3-4 minutes on each side. Use a slotted spoon to transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
9. Serve and Enjoy: Serve your Herb-Infused Bolinho de Bacalhau hot, with lemon wedges on the side for squeezing over the fritters. Enjoy the crispy exterior and the flavorful, herb-infused interior.

Extra Tips:

When preparing bolinho de bacalhau, verify that your salt cod is adequately soaked to achieve a balanced flavor. If you prefer a lighter texture, you can whip the egg whites separately and fold them into the mixture just before frying. This will add airiness to the fritters.

Additionally, feel free to experiment with other fresh herbs like dill or chives for a unique flavor profile. Serve your fritters warm for the best taste and texture!

Bolinho De Bacalhau With a Zesty Lemon Aioli

Bolinho de Bacalhau, or codfish fritters, is a beloved dish in Portuguese cuisine, known for its crispy exterior and flavorful interior. These fritters are made from salted cod, potatoes, and herbs, then deep-fried to perfection. When paired with a zesty lemon aioli, the dish reaches new heights, combining the savory flavors of the fritters with a invigorating, tangy sauce that complements them beautifully. This recipe is perfect for gatherings, as it serves 4-6 people and is sure to impress your guests with its delightful taste.

The preparation of Bolinho de Bacalhau may seem intimidating at first, but once you gather your ingredients and follow the steps, you’ll find it’s quite manageable. The secret to achieving the ideal texture lies in how you prepare the cod and potatoes, as well as the frying technique employed. With a little patience and care, you’ll be able to create these delectable fritters that are crispy on the outside and soft on the inside, enhanced by the zesty lemon aioli for an unforgettable culinary experience.

Ingredients:

• 1 pound salted cod (bacalhau)
• 2 medium potatoes, peeled and cubed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 large eggs
• 1 cup all-purpose flour
• Salt and pepper to taste
• Vegetable oil for frying

For the Zesty Lemon Aioli:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Cod: Rinse the salted cod under cold water to remove excess salt. Place it in a pot of fresh water and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the fish is tender. Drain and let it cool. Once cooled, flake the cod into small pieces, removing any bones.
2. Cook the Potatoes: In a separate pot, boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and let them cool slightly, then mash them in a bowl until smooth.
3. Combine Ingredients: In a large mixing bowl, combine the flaked cod, mashed potatoes, chopped onion, minced garlic, and parsley. Mix well to incorporate all the ingredients.
4. Add Eggs and Flour: Add the eggs to the mixture and stir until combined. Gradually add the flour, mixing until a thick batter forms. Season with salt and pepper to taste. Let the batter rest for about 15-20 minutes.
5. Make the Zesty Lemon Aioli: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste and set aside in the refrigerator to chill.
6. Fry the Bolinhos: In a deep skillet or pot, heat vegetable oil over medium-high heat. Once the oil is hot, use a spoon or your hands to scoop out portions of the fritter batter, forming small balls. Carefully drop them into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
7. Drain and Serve: Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot, accompanied by the zesty lemon aioli for dipping.

Extra Tips:

When making Bolinho de Bacalhau, it’s essential to taste the mixture before frying to confirm the seasoning is just right. You can adjust the amount of salt based on how salty your cod is.

For an extra kick, consider adding a pinch of chili flakes to the batter for a spicy twist. Additionally, for a lighter version, you can bake the fritters at 375°F (190°C) on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through until golden. Enjoy your culinary adventure!

Curry-Seasoned Bolinho for a Unique Twist

Bolinho de Bacalhau, or codfish fritters, are a beloved snack in Brazilian cuisine, traditionally made with salted cod, potatoes, and herbs. However, this recipe introduces a delightful twist by incorporating curry powder, which infuses the fritters with a warm, aromatic flavor that elevates the classic dish to a whole new level. This unique version is perfect for those looking to experiment with flavors while still enjoying the comforting essence of traditional Bolinho de Bacalhau.

In this recipe, you’ll learn how to prepare Curry-Seasoned Bolinho de Bacalhau, combining the rich taste of cod with the vibrant spices of curry. The fritters are crispy on the outside and soft on the inside, making them an excellent appetizer or snack for gatherings, parties, or simply to indulge in at home. Serve them with a side of tangy dipping sauce for an extra layer of flavor.

Ingredients (Serves 4-6 people):

• 500g salted cod (bacalhau), soaked and shredded
• 2 medium potatoes, peeled and cubed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (adjust according to taste)
• 2 tablespoons fresh parsley, chopped
• 2 large eggs
• 1 cup all-purpose flour
• Vegetable oil, for frying

Cooking Instructions:

1. Prepare the Cod: Begin by soaking the salted cod in cold water for at least 24 hours, changing the water several times to remove excess salt. Once soaked, drain and shred the cod into small pieces. This step is vital as it guarantees the cod is tender and less salty.
2. Boil the Potatoes: In a pot, boil the cubed potatoes in salted water until they’re fork-tender, about 15-20 minutes. Drain them and allow them to cool slightly before mashing. The mashed potatoes will provide a creamy base for the fritters.
3. Sauté the Aromatics: In a skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until they’re translucent and fragrant, about 3-4 minutes. This step enhances the flavor profile of the fritters.
4. Combine Ingredients: In a large mixing bowl, combine the shredded cod, mashed potatoes, sautéed onion and garlic, curry powder, black pepper, salt, and fresh parsley. Mix well until all ingredients are evenly distributed.
5. Incorporate Eggs and Flour: Add the eggs and flour to the mixture, stirring until the batter is well-combined and slightly sticky. The eggs will help bind the fritters together, while the flour will give them structure.
6. Heat the Oil: In a deep frying pan, heat vegetable oil over medium-high heat until it reaches around 180°C (350°F). You can check if the oil is ready by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is hot enough.
7. Fry the Fritters: Using a spoon or your hands, form small balls or patties from the mixture and gently drop them into the hot oil. Fry in batches, making sure not to overcrowd the pan, until they’re golden brown and crispy on all sides, about 4-5 minutes.
8. Drain and Serve: Once fried, remove the fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm with a dipping sauce of your choice, such as a yogurt-based sauce or a spicy aioli.

Extra Tips:

When preparing Curry-Seasoned Bolinho de Bacalhau, it’s important to adjust the amount of curry powder based on your spice preference; you can start with a smaller amount and add more as desired.

Additionally, if you prefer a lighter version, consider baking the fritters in the oven at 200°C (400°F) for about 20-25 minutes instead of frying them.

Finally, feel free to experiment with the addition of other spices or herbs, such as cilantro or cumin, to further personalize your fritters!

Mini Bolinho De Bacalhau Sliders

Mini Bolinho De Bacalhau Sliders are a delightful twist on the traditional Portuguese codfish fritters, known as bolinhos de bacalhau. These savory bites are perfect for gatherings or casual meals, served in a slider format. With their crispy exterior and soft, flavorful interior, they’re sure to be a hit with family and friends. The blend of salted cod, potatoes, onions, and spices creates a unique taste that’s both comforting and sophisticated.

To elevate these sliders, you can pair them with various toppings and sauces, such as aioli, tartar sauce, or a zesty salsa verde. The sliders can be served on mini buns, making them easy to handle and perfect for parties or as a fun appetizer. As you prepare these delicious mini bolinhos, you’ll enjoy the wonderful aroma of fried cod wafting through your kitchen, enticing everyone to take a bite.

Ingredients (serving size: 4-6 people)

• 1 cup salted cod (bacalhau), soaked and shredded
• 2 medium potatoes, peeled and boiled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 large egg
• 1 teaspoon baking powder
• Salt and pepper, to taste
• 1 cup breadcrumbs
• Oil for frying
• Mini slider buns (4-6)
• Optional toppings: aioli, lettuce, tomato slices

Cooking Instructions

1. Prepare the Cod: Begin by soaking the salted cod in cold water for at least 24 hours, changing the water several times to remove excess salt. Once desalted, boil the cod for about 10 minutes until cooked through. Allow it to cool, then shred it into small pieces.
2. Cook the Potatoes: While the cod is soaking, peel and boil the potatoes in salted water until fork-tender. Drain them well and mash them in a bowl until smooth. Let the mashed potatoes cool slightly before mixing with other ingredients.
3. Mix Ingredients: In a large mixing bowl, combine the shredded cod, mashed potatoes, chopped onion, minced garlic, and parsley. Add the egg, baking powder, salt, and pepper. Mix everything together until fully combined; the mixture should be thick but manageable.
4. Shape the Sliders: With your hands, form small patties from the mixture, about the size of a mini slider. You should be able to make around 8-10 patties, depending on the size you prefer.
5. Coat with Breadcrumbs: Place the breadcrumbs in a shallow dish. Take each patty and coat it evenly with the breadcrumbs, making certain that both sides are covered for extra crunch.
6. Fry the Sliders: Heat oil in a frying pan over medium heat. Once hot, carefully add the coated patties in batches, being sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Transfer the cooked sliders to a paper towel-lined plate to drain excess oil.
7. Assemble the Sliders: Slice the mini buns in half and place a bolinho de bacalhau slider on each bun. Top with your choice of toppings such as aioli, lettuce, and tomato slices. Serve immediately while hot.

Extra Tips

When preparing Mini Bolinho De Bacalhau Sliders, verify that the oil is at the right temperature for frying to achieve a crispy exterior without absorbing too much oil.

If you’re looking to save time, you can prepare the cod and potato mixture a day in advance and store it in the refrigerator. Just remember to shape and fry them fresh before serving for the best texture and flavor.

Enjoy your sliders with a invigorating beverage for a delightful meal!

Bolinho De Bacalhau With Roasted Red Peppers

Bolinho De Bacalhau, also known as codfish cakes, is a beloved dish in Portuguese cuisine, celebrated for its savory flavor and crispy texture. The addition of roasted red peppers adds a delightful sweetness and vibrant color to the traditional recipe, making it an even more appealing appetizer or side dish. This dish is perfect for gatherings, parties, or even as a satisfying snack on its own.

Creating Bolinho De Bacalhau with Roasted Red Peppers is a rewarding experience that allows you to showcase the rich flavors of salt cod while incorporating the sweetness of roasted peppers. With simple ingredients and straightforward preparation steps, you can bring a taste of Portugal to your dining table. This recipe serves 4-6 people and is sure to impress your family and friends.

Ingredients

• 1 lb salt cod (bacalhau)
• 2 medium potatoes, peeled and cubed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup roasted red peppers, chopped
• 1/4 cup fresh parsley, chopped
• 2 large eggs
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Salt to taste
• Vegetable oil for frying

Cooking Instructions

1. Prepare the Salt Cod: Begin by soaking the salted cod in water for 24 to 48 hours, changing the water several times to remove excess salt. Once the cod is rehydrated, drain and rinse it thoroughly. Place it in a pot of fresh water, bring to a boil, and cook for about 15-20 minutes until the fish is tender. Remove from heat, drain, and let cool. Flake the fish into small pieces, making sure to remove any bones and skin.
2. Cook the Potatoes: In a separate pot, boil the cubed potatoes in salted water until they’re fork-tender, approximately 15 minutes. Drain the potatoes and allow them to steam dry for a minute or two. Once cooled, mash the potatoes in a large bowl until smooth.
3. Combine Ingredients: To the mashed potatoes, add the flaked cod, finely chopped onion, minced garlic, chopped roasted red peppers, fresh parsley, eggs, black pepper, cayenne pepper (if using), and a pinch of salt. Mix thoroughly until all ingredients are well combined and form a thick batter.
4. Shape the Bolinhos: Using your hands, take a small amount of the mixture and shape it into small, round patties or oval shapes, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper. Repeat until all the mixture is shaped.
5. Fry the Bolinhos: In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the bolinhos in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they’re golden brown and crispy. Use a slotted spoon to transfer the fried bolinhos to a plate lined with paper towels to absorb excess oil.
6. Serve: Serve the bolinhos warm, garnished with additional parsley if desired. They can be enjoyed with a squeeze of lemon or your favorite dipping sauce.

Extra Tips

To enhance the flavor of your Bolinho De Bacalhau, consider marinating the flaked cod in a mixture of olive oil, lemon juice, and herbs for a few hours before cooking. Additionally, you can experiment with different types of peppers or even add a touch of cheese to the mixture for a different flavor profile.

If you prefer a healthier version, try baking the bolinhos in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through for an evenly cooked result.

Sweet and Savory Bolinho With Mango Chutney

Bolinho de Bacalhau, or codfish fritters, are a beloved dish in Brazilian cuisine, known for their crispy exterior and soft, flavorful interior. This recipe heightens the experience by pairing the savory fritters with a sweet and tangy mango chutney, creating a delightful contrast that tantalizes the taste buds. The combination of salt-cod, herbs, and spices in the fritters, along with the vibrant chutney, makes this dish perfect for gatherings or as a unique appetizer for any occasion.

In this recipe, you’ll first prepare the bolinho de bacalhau, which is traditionally made with salted cod, potatoes, onions, and parsley. After frying them to a golden brown, you’ll whip up a simple yet delicious mango chutney that complements the fritters beautifully. This dish serves 4-6 people, making it ideal for sharing with family and friends while enjoying the flavors of Brazilian cuisine.

Ingredients

• 1 lb salted cod (bacalhau)
• 2 medium potatoes, peeled and quartered
• 1 small onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 large eggs
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup all-purpose flour
• Vegetable oil for frying
• Salt, to taste

For the Mango Chutney:

• 1 ripe mango, peeled and diced
• 1/4 cup onion, finely chopped
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper, to taste

Cooking Instructions

1. Prepare the Cod: Soak the salted cod in water for 24 hours, changing the water several times to remove excess salt. After soaking, drain and boil the cod in fresh water for about 15-20 minutes, or until cooked. Once done, shred the cod into small pieces, making sure to remove any bones.
2. Cook the Potatoes: In a separate pot, boil the quartered potatoes in salted water until tender, about 15-20 minutes. Drain and allow them to cool slightly before mashing them.
3. Combine Ingredients: In a large mixing bowl, combine the shredded cod, mashed potatoes, chopped onion, parsley, eggs, black pepper, paprika, and flour. Mix until well combined and you achieve a dough-like consistency. Taste and adjust the salt if necessary.
4. Form the Fritters: Use your hands to shape the mixture into small balls or patties, about the size of a golf ball or slightly smaller. Place them on a plate, and let them rest for about 15 minutes.
5. Fry the Fritters: Heat vegetable oil in a deep skillet over medium heat. Once the oil is hot (about 350°F), carefully add the bolinho de bacalhau in batches, frying them for 3-4 minutes on each side or until they’re golden brown. Remove them with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
6. Prepare the Mango Chutney: In a saucepan over medium heat, combine the diced mango, onion, brown sugar, apple cider vinegar, ginger, cumin, chili flakes, salt, and pepper. Stir well and bring to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the mixture thickens slightly.
7. Serve: Plate the bolinho de bacalhau hot, accompanied by the mango chutney on the side. Enjoy the combination of flavors!

Extra Tips

When preparing the bolinho de bacalhau, verify the oil is at the right temperature to avoid soggy fritters; if it’s too cold, they’ll absorb excess oil.

Additionally, for a more complex flavor, consider adding finely chopped bell peppers or olives to the fritter mixture.

Adjust the sweetness and spiciness of the mango chutney to your preference, making it as mild or as zesty as you like.

Finally, these fritters can also be made in advance and reheated in the oven for a crispy finish!