Bolinhos de Mandioca
Introduction
Bolinhos de Mandioca, or cassava fritters, are a traditional Brazilian snack that perfectly embodies the rich and diverse culinary culture of Brazil. Originating from the Northeastern regions, bolinhos are ubiquitous at family gatherings, street food stalls, and festive celebrations across the country. The main ingredient, mandioca, also known as cassava or yuca, is a staple in Brazilian cuisine, appreciated for its versatility and delightful texture. The popularity of this dish can be attributed to the combination of crispy outer layer and the soft, flavorful interior typically enhanced with cheese or meat fillings.
Ingredients
- Mandioca - 500g (peeled and cut into chunks)
- Salt - to taste
- Butter - 2 tablespoons
- Eggs - 2 (beaten)
- Parmesan Cheese - 1/2 cup (grated)
- Mozzarella - 1/2 cup (shredded)
- Ground Beef - 250g
- Onion - 1 (finely chopped)
- Garlic - 2 cloves (minced)
- Black Pepper - to taste
- Vegetable Oil - for frying
- Parsley - 2 tablespoons (chopped)
Preparation
Step 1: Preparing the Cassava
Begin by peeling the mandioca and cutting it into manageable chunks. Place the mandioca in a large pot of salted water and bring it to a boil. Cook until the mandioca is tender, which should take approximately 20-25 minutes depending on the size of the pieces. You can test the tenderness by piercing the mandioca with a fork; it should slide in easily. Once cooked, drain the mandioca well.
Step 2: Making the Dough
While the mandioca is still warm, mash it using a potato masher or a fork until it reaches a smooth consistency. Add butter and mix until fully combined. Allow the mixture to cool slightly before incorporating the eggs, one at a time, mixing well after each addition. Stir in the parmesan cheese and mozzarella, ensuring the cheeses are evenly distributed. Season with salt and black pepper to taste.
Step 3: Preparing the Filling
In a skillet, heat a small amount of vegetable oil over medium heat. Add onion and sauté until translucent. Add garlic and continue to cook for about a minute until fragrant. Incorporate the ground beef and cook until browned, breaking up any large pieces with a spatula. Season with salt and black pepper, then stir in the parsley. Remove the filling from heat and let it cool slightly.
Cooking Process
Step 4: Shaping the Bolinhos
With the mandioca dough ready and the filling cooled, it's time to shape the bolinhos. Take a portion of dough, about the size of a golf ball, and flatten it slightly in your hand. Place a teaspoon of the ground beef filling in the center and carefully fold the edges of the dough to enclose the filling. Make sure the seams are sealed completely to prevent the filling from spilling out during frying. Repeat this process until all the dough and filling are used up.
Step 5: Frying
In a heavy-bottomed pot or a deep fryer, heat sufficient vegetable oil to submerge the bolinhos completely. Heat the oil to approximately 180°C (356°F). Use a cooking timer to help monitor the frying time. Carefully drop the bolinhos into the hot oil in batches to avoid overcrowding. Fry until they become golden brown and crispy on all sides, which should take about 3-4 minutes per batch. Remove them using a slotted spoon and drain on a plate lined with paper towels.
Serving Bolinhos de Mandioca
Serve the bolinhos hot as a snack or appetizer. They can be enjoyed on their own or paired with a dipping sauce such as a spicy chili sauce or garlic aioli. Bolinhos de Mandioca are perfect for sharing and are best enjoyed in the company of family and friends.