Bolinho de Mandioca
Cassava fritters, a savory snack, typically stuffed with meat or cheese.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Cassava (mandioca) has been a staple food in Brazil for centuries, cultivated by indigenous populations long before European colonization. Bolinho de Mandioca represents a fusion of indigenous traditions and later influences, particularly from Portuguese cuisine, which introduced frying techniques and various fillings. The dish evolved as a practical and delicious way to utilize readily available cassava and create a satisfying snack.
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Bolinho de Mandioca holds a special place in Brazilian culinary culture, often enjoyed as a casual snack, appetizer, or street food. It is associated with conviviality, family gatherings, and celebrations, representing a simple yet satisfying taste of Brazilian home cooking.
Street Food Staple
Bolinho de Mandioca is commonly found at street food stalls and informal eateries throughout Brazil. It is a quick and affordable snack option enjoyed by people from all walks of life.
Family Gatherings
Homemade Bolinho de Mandioca is a popular dish to bring to family gatherings and potlucks. Recipes are often passed down through generations, with each family having their own unique variations.
Regional Variations
While the basic recipe remains consistent, regional variations exist in the fillings and seasonings used. Some regions might favor seafood fillings, while others might incorporate local spices for a unique flavor profile.
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Bolinho de Mandioca offers a delightful combination of textures and flavors. The exterior boasts a crispy, golden-brown crust, while the interior reveals a soft, slightly sweet cassava dough. The savory filling, typically meat or cheese, provides a contrasting richness and depth.
The main flavor profile is built upon the earthy sweetness of cassava (mandioca), which is carefully cooked and mashed to form the base dough. Salt, pepper, and sometimes other spices like garlic or parsley are added to the dough for subtle seasoning. The filling contributes significantly to the overall taste. Popular fillings include shredded beef (carne seca), ground meat (carne moída), queijo minas (a mild Brazilian cheese), or even chicken. The frying process imparts a satisfyingly crispy texture and enhances the overall savory experience. The balance between the slightly sweet cassava dough and the savory filling is key to the dish's appeal.
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Dough Consistency
The cassava dough should be smooth and slightly sticky. If it's too dry, add a little more water. If it's too wet, add a little more cassava flour (farinha de mandioca).
Frying Temperature
Maintain a consistent oil temperature of around 350°F (175°C) for optimal frying. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy fritters.
Proper Drainage
After frying, place the Bolinho de Mandioca on a wire rack lined with paper towels to drain excess oil. This will help maintain their crispness.
Filling Preparation
Ensure the filling is well-seasoned and not too moist. Excess moisture can make the dough soggy and difficult to handle.
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