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Introduction
Bolinho de Aipim Recheado, or stuffed cassava fritters, is a classic Brazilian appetizer that combines the creamy, earthy flavor of cassava with savory fillings, making it a crowd-pleasing snack. Traditionally served at gatherings, parties, or as a bar food, these crispy bites are versatile and packed with flavor. Whether you prefer a meat, cheese, or vegetable stuffing, Bolinho de Aipim offers something for everyone. In this recipe, we’ll guide you through the steps to prepare this irresistible dish from scratch and explore variations to suit your taste.
Ingredients
For the dough:
1 kg of cassava (aipim), peeled and cut into chunks
2 tablespoons of butter or margarine
Salt to taste
For the filling:
200g of shredded chicken (or ground beef, optional)
1 small onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of tomato sauce or paste
Salt and black pepper to taste
Optional: 1 cup of mozzarella or cream cheese (requeijão)
For frying:
2 eggs, beaten
1 1/2 cups of all-purpose flour
1 1/2 cups of breadcrumbs
Oil for deep frying
Directions
Prepare the Dough:
Place the peeled and chopped cassava in a large pot with enough water to cover it. Add a pinch of salt and cook over medium heat until the cassava is very soft (approximately 25–30 minutes).
Drain the cassava and remove the fibrous center strands. Mash the cassava while it's still warm until it becomes smooth and dough-like. Mix in the butter and adjust the salt to taste. Allow the dough to cool to room temperature.
Prepare the Filling:
Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until golden and fragrant.
Stir in the shredded chicken or ground beef and cook until browned. Add the tomato sauce, season with salt and black pepper, and let the filling simmer for about 5 minutes. If using cheese, mix it into the filling or keep it separate for a creamy center. Remove from heat and allow it to cool.
Assemble the Bolinhos:
Take a small portion of the cassava dough (about a tablespoon) and flatten it in your palm.
Add a spoonful of filling to the center and carefully shape the dough around it, forming a small ball or oval. Ensure the filling is fully encased.
Repeat this process until all the dough and filling are used.
Bread and Fry:
Dip each bolinho into the beaten eggs, coat it in flour, and then roll it in breadcrumbs.
Heat oil in a deep pan to 180°C (350°F). Fry the bolinhos in batches until golden brown and crispy, about 3–4 minutes.
Remove them with a slotted spoon and place them on paper towels to drain excess oil.
Serving and Storage Tips
Serve the Bolinhos de Aipim hot with a dipping sauce such as garlic aioli, chili sauce, or a simple tomato salsa.
For leftovers, store the fritters in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 180°C (350°F) for 10–15 minutes to maintain their crispiness.
You can freeze the shaped, uncooked bolinhos for up to 3 months. Fry them directly from frozen, adding a minute or two to the frying time.
Variations
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