How to make Bolinho de Bacalhau

Why cooks start here

Bolinho de Bacalhau is cooked the way botecos cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a brazilian family cook actually puts it on the table.

Bolinho de Bacalhau is a beloved staple in Brazilian botecos, where the art of hand-judged salt and generous use of fat turn simple ingredients into a masterpiece. In these lively bars, the fritters are a social affair, perfect for sharing among friends with a cold beer. This recipe captures the essence of the boteco experience, adapted for the home cook who wants to bring a slice of that convivial spirit to their own table. The fritters boast a crispy, golden exterior that gives way to a tender, flavorful interior. Each bite reveals a harmonious blend of salted cod, creamy potato, and the freshness of parsley, all bound together with egg. Frying in oil ensures a delightful crunch, inviting you to savor the perfect balance of textures and flavors that make Bolinho de Bacalhau an irresistible treat.