| Prep: 20 mins | Cook: 10 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 25g | 5g | 27g |
| sugars | fibre | protein | salt |
| 3g | 2g | 6g | 1.25g |
Why I Love Portuguese Bolinho de aipim com molho apimentado
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There’s something inherently magical about the Portuguese recipe Bolinho de aipim com molho apimentado. As a Southern girl with Nigerian roots, I’ve grown to appreciate the delightful interplay of different culinary traditions. This recipe, which translates to “cassava fritters with spicy sauce,” has captivated my taste buds and my imagination. For me, it’s more than just a dish—it’s a bridge between cultures, offering a medley of flavors that are both familiar and novel.
A Symphony of Flavors
One of the things I adore about Bolinho de aipim com molho apimentado is its versatility. The cassava fritters have a beautifully crispy exterior that gives way to a creamy, savory interior, thanks to the combination of grated Parmesan and finely chopped green onions. The accompanying spicy sauce, or molho apimentado, adds the perfect kick, with its blend of mayonnaise, hot sauce, and smoked paprika. Each bite is a delightful orchestration of textures and flavors, making it a perfect appetizer or snack.
I was inspired to explore this Portuguese delicacy after watching a segment featuring the renowned chef José Avillez. His approach to incorporating traditional Portuguese ingredients with a modern twist resonated with my own culinary philosophy. While experimenting in my kitchen, I found that the cassava used in this recipe reminded me of some Nigerian dishes, like Akara, which are black-eyed pea fritters.
Pairing Possibilities
The real beauty of this recipe lies in how it can be paired with other dishes to create a memorable meal. Imagine serving these cassava fritters alongside a rich and hearty gumbo, or perhaps as a side to a plate of grilled chicken marinated in spices akin to those found in West African or Southern kitchens. The spicy sauce, reminiscent of a Southern remoulade but with a fiery twist, could easily accompany fried shrimp or even be used as a zesty sandwich spread.
In essence, the Bolinho de aipim com molho apimentado transports me to my childhood memories of my family’s bustling kitchen, where Southern and Nigerian cuisines often collided in the most delicious ways. This recipe is an homage to that fusion, a celebration of flavors that are both comforting and exhilarating. It’s a dish I’m thrilled to share with you, hoping it brings as much joy to your table as it does to mine.
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What You’ll Need
- For the Bolinho de Aipim:
- 2 lb cassava (yuca), peeled and grated
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking powder
- 1/4 cup finely chopped green onions
- Vegetable oil, for frying
- For the Molho Apimentado:
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Method
Step One: Prepare the Bolinho de Aipim Mixture
In a large mixing bowl, combine the grated cassava (yuca), large egg, grated Parmesan cheese, all-purpose flour, salt, black pepper, and baking powder. Mix well until all ingredients are thoroughly combined.
Step Two: Add Green Onions
Fold in the finely chopped green onions into the cassava mixture, ensuring they are evenly distributed.
Step Three: Shape the Bolinhos
Scoop out a small amount of the mixture and shape it into small balls or patties, approximately 1-2 inches in diameter. Continue shaping until all the mixture is used.
Step Four: Heat the Oil
In a large frying pan, heat vegetable oil over medium-high heat. The oil should be about 1 inch deep to ensure proper frying.
Step Five: Fry the Bolinhos
Carefully place the shaped bolinhos into the hot oil, frying them in batches to avoid overcrowding the pan. Fry each batch for about 2-3 minutes per side, or until golden brown and crispy.
Step Six: Drain the Bolinhos
Using a slotted spoon, remove the fried bolinhos from the oil and place them on a paper towel-lined plate to drain excess oil.
Step Seven: Prepare the Molho Apimentado
In a small mixing bowl, combine the mayonnaise, ketchup, hot sauce, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Whisk until the sauce is smooth and all ingredients are well incorporated.
Step Eight: Serve
Arrange the bolinhos on a serving platter, and serve immediately with the molho apimentado on the side for dipping. Enjoy your Bolinho de Aipim com Molho Apimentado!
