Bolinhos de Batata
(Brazilian Potato Balls)
Yield: Approximately 24 bolinhos (Brazilian potato balls)
A first! For the first time, last night I made Bolinhos de Batata (Brazilian Potato Balls) to accompany Brazilian-style, wood-grilled sirloin tri-tip. They were delicious, even better than what Brazilian steakhouses serve! Also, Merchant Spice Co.‘s Brazilian Seasoning makes a great rub on the steaks prior to grilling. Simply season the steaks with coarse sea salt (we sell a Brazilian coarse sea salt), olive oil and a generous amount of the Brazilian Blend ~ rub it all in; marinate for 4 hours or overnight. Now for the potato balls, here’s the recipe …
(NOTE: T = tablespoon; t = teaspoon)
- @ 1 1/2 – 2 lbs. potato (Your choice, golden or russet would work well; I used 1 extra large russet baking potato.)
1/4 cup, or to taste, freshly grated Parmigiano-Reggiano cheese
2 T finely chopped onion
2 T finely chopped green onion (or 1 T dried chopped green onion)
4 t cornstarch, preferably organic
Pepper, to taste (I used cayenne; finely ground white pepper would be good, too.)Sea salt, to taste
Breadcrumbs or farinha de mandioca (manioc flour, aka, cassava flour) to coat the bolinhos for frying (I used 1 cup of breadcrumbs, combined with 1 T cassava flour, optional, and 1/2 t finely ground sea salt.)
Olive oil for frying
Traditionally, the potato is boiled with the skin on in salted water, then skin removed and mashed. However, to retain full flavor of the potato, I peeled the potato, cut it into chunks, put it in a covered casserole dish with 1/2 cup of water and a sprinkle of coarse sea salt, then roasted in a preheated 425°F oven until done, about 40 minutes.
Mash the potatoes with all the ingredients other than the breadcrumbs. After mixing well, chill the potato mixture in the refrigerator for 1/2 hour or more. Remove the mixture from the refrigerator and shape into approximately one-inch balls. Roll the balls in the breadcrumb mixture. The potato mixture was soft & delicate, so I refrigerated the balls for another 30 minutes or so prior to frying to firm them up.
When ready to serve, heat the olive oil to 350°F and fry the potato balls until golden, about 3 minutes. It’s a very quick process!
Delicious served with roasted or wood-grilled meats, Brazilian style especially!