Brazilian Bolinho de Bacalhau, Salt Cod Fritters

📍 Where this dish comes from: Minas Gerais · Historic Ouro Preto
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Bolinhos de bacalhau are crisp, golden salt cod fritters that Brazil inherited from Portugal and made its own. In Rio's botecos they arrive piping hot with a squeeze of lime and a cold drink. Mashed cauliflower stands in for the usual potato, and the result is light, fluffy and full of flavor.

Per serving: 199 calories · 3.3 g net carbs · 15 g protein · 14 g fat (calculated from the ingredients)

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Brazilian Bolinho de Bacalhau, Salt Cod Fritters

Bolinhos de bacalhau are crisp, golden salt cod fritters that Brazil inherited from Portugal and made its own. In Rio's botecos they arrive piping hot with a squeeze of lime and a cold drink. Mashed cauliflower stands in for the usual potato, and the result is light, fluffy and full of flavor.

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Prep Time: 1 day day 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 day day 50 minutes minutes

Course: Appetizer

Cuisine: Brazilian

Servings: 6 servings

Calories: 199kcal

Ingredients

• 10 ounces salt cod soaked and desalted (weight after soaking)
• 3 cups cauliflower florets
• 3 tablespoons cream cheese
• 1/4 cup blanched almond flour
• 2 large eggs
• 3 tablespoons finely chopped onion
• 1 garlic clove minced
• 3 tablespoons chopped parsley
• 1/4 teaspoon black pepper
• Avocado oil for frying (about 3 tablespoons absorbed)
• Lime wedges to serve

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Instructions

• Soak the salt cod in cold water in the fridge for 24 to 36 hours, changing the water 3 or 4 times. Taste a flake; it should be pleasantly seasoned, not salty.
• Put the cod in a saucepan, cover with fresh water and simmer for 10 minutes. Drain, cool and flake finely with your fingers, removing any skin and bones.
• Steam the cauliflower for 10 to 12 minutes until very tender. Drain well, then wrap in a clean kitchen towel and squeeze out as much water as you can. Mash until smooth.
• Mix the cod, cauliflower, cream cheese, almond flour, eggs, onion, garlic, parsley and pepper. Chill for 20 minutes to firm up.
• Shape the mixture into small ovals with two spoons. Heat 1 inch of avocado oil to 350°F (175°C) and fry in batches for 3 to 4 minutes, turning, until deep golden. Drain on paper towels and serve hot with lime wedges.

Notes

Squeezing the cauliflower dry is essential, or the fritters will soften and spread in the oil. Fry one test bolinho first; if it falls apart, stir another tablespoon of almond flour into the mix. Leftovers crisp up again in a hot oven or air fryer.

Chef's Tip: Use two spoons to shape quenelle-like ovals, the way Portuguese cooks do. The little ridges brown into extra crunch.

Keto Swap: Traditional bolinhos use roughly equal parts salt cod and mashed potato, plus wheat flour. Mashed cauliflower and a little almond flour replace both, cutting the carbs dramatically.

Success Tip: Serve with a bowl of garlic mayonnaise for dipping. For children, shape them into small balls and pair with lime and a mild dip.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 199kcal | Protein: 15g | Fat: 14g | Fiber: 1.7g

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About This Dish

Salt cod, or bacalhau, has been central to Portuguese cooking for centuries, and the Portuguese brought their love of it to Brazil. Most of the bacalhau sold in Brazil is imported, much of it from Norway. Bolinhos de bacalhau are especially popular in Rio de Janeiro, where they are a classic boteco snack. Bacalhau dishes are a tradition at Easter and Christmas in many Brazilian families. In Portugal the same fritters are usually called pastéis de bacalhau.

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 2: Snacks & Street Food (Historic Ouro Preto). See all Brazilian recipes