Have you ever taken a bite of something that made your taste buds dance? That’s exactly what happens when you try Bolinho De Bacalhau (Codfish Balls). These savory little morsels are beloved in Portuguese cuisine and have traveled far and wide, captivating food lovers everywhere. Traditionally made from salted cod, potatoes, and a blend of herbs and spices, these codfish balls are often enjoyed as appetizers or snacks, bringing warmth and comfort to gatherings. They’re crispy on the outside, fluffy on the inside, and bursting with flavor—a true culinary delight.
In this article, you’ll learn how to make Bolinho De Bacalhau (Codfish Balls) at home with a simple, step-by-step guide. We’ll explore the essential ingredients, variations you might want to try, and some cooking tips to make your codfish balls stand out. Get ready to impress your family and friends with this fantastic dish!
Ingredients
| Ingredient | Amount | Description |
|---|---|---|
| Salted cod (bacalhau) | 400 grams | Key ingredient, providing the authentic flavor of Bolinho De Bacalhau (Codfish Balls). |
| Potatoes | 2 medium | Helps bind the balls and adds creaminess. |
| Onion | 1 small, finely chopped | Gives a subtle sweetness and depth to the Bolinho De Bacalhau. |
| Garlic | 2 cloves, minced | Enhances aroma and depth of flavor. |
| Parsley | ¼ cup, chopped | Adds freshness and color to the dish. |
| Eggs | 2 large | Acts as a binder, giving structure to the codfish balls. |
| Black pepper | ½ teaspoon | For seasoning and enhancing the overall flavor. |
| Flour | ½ cup | Helps in achieving a crispy exterior when frying. |
| Oil (for frying) | Enough for deep frying | Crisps up the Bolinho De Bacalhau (Codfish Balls) beautifully. |
Step-by-Step Instructions
- Prepare the Cod: Begin by soaking the salted cod in water for 24 hours, changing the water several times to reduce the saltiness. This is key for a balanced flavor in your Bolinho De Bacalhau (Codfish Balls).
- Boil Potatoes: Peel and chop the potatoes into chunks. Boil them in a pot of salted water until tender, about 15-20 minutes. Drain and mash them until smooth.
- Cook the Aromatics: In a pan, heat a splash of oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-5 minutes. Set aside to cool.
- Shred the Cod: Once the salted cod is soaked and rinsed, cook it in a pot of water for about 15 minutes, until tender. Drain and let cool, then shred it into fine pieces.
- Mix the Ingredients: In a large mixing bowl, combine the mashed potatoes, shredded cod, sautéed onions and garlic, chopped parsley, eggs, and black pepper. Mix well until fully combined.
- Shape the Balls: With wet hands, form the mixture into small balls, about the size of a golf ball. This step is crucial to achieving the classic Bolinho De Bacalhau (Codfish Balls) shape.
- Coat and Fry: Roll each ball lightly in flour and set aside. In a large pot, heat oil over medium-high heat. Fry the balls in batches until they are golden brown and crispy, about 4-5 minutes per side. Drain them on paper towels.
- Serve: Serve hot with your favorite dipping sauce, like a citrusy Bolinho De Bacalhau (Codfish Balls) sauce or a spicy aioli. Enjoy your homemade treat!
Pro Tips
- Soaking Time: Don’t rush the soaking process for the cod. Allowing it to soak longer ensures the saltiness is just right.
- Texture Check: If your mixture feels too wet, add a bit more flour to help hold the shape.
- Variety is Key: Feel free to experiment by adding other herbs like dill or chives for a unique twist on traditional Bolinho De Bacalhau (Codfish Balls).
- Make Ahead: You can prepare the mixture ahead of time and keep it in the fridge for up to 2 days before frying.
- Fry at the Right Temperature: Make sure the oil is hot enough before adding the balls; this ensures they fry evenly and stay crispy.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 180 |
| Protein | 8g |
| Carbohydrates | 20g |
| Saturated Fats | 2g |
| Fiber | 2g |
| Cholesterol | 60mg |
| Sugars | 1g |
| Fat | 8g |
FAQs
What is the best way to store Bolinho De Bacalhau (Codfish Balls)?
Store leftover Bolinho De Bacalhau (Codfish Balls) in an airtight container in the fridge for up to 3 days. Reheat them in the oven for the best texture.
Can Bolinho De Bacalhau (Codfish Balls) be made vegan or gluten-free?
Yes, you can substitute the cod with mashed chickpeas and use gluten-free flour to make a delicious vegan and gluten-free version.
What are the best side dishes to serve with Bolinho De Bacalhau (Codfish Balls)?
These codfish balls pair well with a fresh salad, potato salad, or even some tangy pickled vegetables.
How long does it take to prepare Bolinho De Bacalhau (Codfish Balls)?
Preparation time can vary but generally, expect to spend about 1.5 to 2 hours, including soaking and cooking time.
Can I freeze Bolinho De Bacalhau (Codfish Balls) for later?
Absolutely! Freeze them before frying. Just make sure to separate them with parchment paper to prevent sticking.
What kind of oil is best for frying Bolinho De Bacalhau (Codfish Balls)?
Use oils with high smoke points like vegetable or canola oil to achieve a perfect fry.
Can I bake Bolinho De Bacalhau (Codfish Balls) instead of frying?
Yes, for a healthier version, you can bake them at 400°F (200°C) until golden brown, about 20-25 minutes. Just remember to spray them with oil for a crispy texture.
What beverages pair well with Bolinho De Bacalhau (Codfish Balls)?
Light, refreshing beverages like white wine or a citrus-flavored soda work wonderfully to balance the flavors of the dish.
In summary, making Bolinho De Bacalhau (Codfish Balls) at home can be a delightful culinary adventure. With a few simple ingredients and a little patience, you’ll create these delicious codfish balls that are perfect for any occasion. Whether as an appetizer or a snack, they’re sure to be a hit with everyone!
Tried this Bolinho De Bacalhau (Codfish Balls) recipe? We’d love to hear your experience! Drop a comment below and let us know how it turned out for you!
