Crispy Portuguese Bolinhos Recipe: This Salt Cod Croquette Recipe Is Crunchy Goodness by Chef Gigi
A croquette – the name deriving from the French word for crunch – is a small snack or appetizer made up of a filling and binder, which is then breaded and deep fried. Known as bolinhos in Portuguese, "little cakes," these croquettes are crispy on the outside and fluffy on the inside.
Cuisine: Portuguese
Prep Time: 2 days to overnight to soak cod
Cook Time: 40 minutes
Total Time: 2 days to overnight
Ingredients
- 1/2 pound skinless, boneless salt cod, rinsed
- 1 cup whole milk or nut milk
- 2 fresh thyme sprigs
- 1 bay leaf
- 8 garlic cloves (3 smashed, 5 minced)
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1 teaspoon hot paprika
- 5 tablespoons parsley, chopped
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- 3 large eggs
- 1 large egg yolk
- vegetable oil, for frying
- lemon or lime wedges, for serving
Here's how to make it:
- In a bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. Change the water minimum of three times. When you're ready to cook, drain the salt cod and transfer it to a large saucepan. Add the milk, thyme, bay leaf and smashed garlic. Pour in enough water to cover the fish by 2 inches. Simmer over low heat for 20 minutes or until the fish flakes with a fork. Using a slotted spoon, transfer the fish to a plate and let cool. Flake the fish.
- Add the potatoes to the saucepan and simmer until tender, 10 to 15 minutes. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid. Coarsely mash.
- In a small pan, heat the olive oil. Add the shallot and the minced garlic. Cook over moderate heat until softened, about 4 minutes. Scrape the mixture into the bowl with the potatoes. Add the salt cod, parsley, paprika and egg yolk. Stir until blended. Refrigerate the mixture until chilled, at least 30 minutes.
- In a shallow bowl, beat the eggs with 1 teaspoon of water. Put the flour and breadcrumbs in each of their own shallow bowls. Season the flour with salt and pepper and toss.
- Line a baking sheet with parchment paper. Form the salt cod mixture into 1-inch balls. Dredge the balls in flour, dip them in the beaten eggs and then coat them with the breadcrumbs.
- Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes.
- Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in two batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes. Drain on paper towels. Transfer the croquettes to a platter and serve with lemon wedges and top with greens and dipping sauce of your choice.
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