Salgados
A variety of savory snacks, such as coxinha, risole, and bolinha de queijo.
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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Lanchonete Giovanna
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Salgados emerged as popular snacks in Brazil, influenced by European culinary traditions, particularly Portuguese and French. The rise of cafes and bakeries in the 19th and 20th centuries facilitated their widespread adoption and adaptation to local ingredients and tastes. The savory pastry tradition was a precursor to these snacks.
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Salgados are deeply embedded in Brazilian culture, playing a significant role in social gatherings, celebrations, and everyday snacking. They are a ubiquitous presence in bakeries, cafes, and street food stalls throughout the country.
Party Staple
Salgados are essential at Brazilian parties, from birthday celebrations to informal get-togethers. They are often served as appetizers or snacks to accompany drinks.
Everyday Snack
Brazilians frequently enjoy salgados as a quick and affordable snack, particularly during breaks at work or school. They are readily available in bakeries and lanchonetes (snack bars).
Regional Variations
While coxinha, risole, and bolinha de queijo are widely known, different regions of Brazil have their own unique variations of salgados, incorporating local ingredients and flavors.
Informal Gatherings
Salgados are often present during informal gatherings among friends and family, such as watching soccer games, playing cards, or just spending quality time together.
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Salgados offer a diverse range of savory flavors, typically featuring a combination of creamy, cheesy, and meaty fillings encased in fried dough. Common ingredients include shredded chicken, ground beef, cheese, and heart of palm.
The flavor profile of salgados varies depending on the type. Coxinha features savory shredded chicken encased in a teardrop-shaped dough, offering a mix of creamy and savory notes. Risole often contains a creamy filling of ground beef or shrimp, with a crispy outer layer. Bolinha de queijo provides a cheesy, melt-in-your-mouth experience. Catupiry cheese is a frequently used ingredient, lending a distinctive creamy and slightly tangy flavor. The frying process contributes to a rich, satisfying taste and crispy texture.
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Dough Consistency
The dough should be smooth and pliable, not too sticky or dry. Resting the dough allows the gluten to relax, making it easier to shape.
Filling Preparation
The filling should be well-seasoned and not too wet. Overly moist fillings can cause the dough to become soggy during frying. Allow the filling to cool slightly before assembling the salgados.
Frying Temperature
Maintain a consistent oil temperature of around 350-375°F (175-190°C) for optimal frying. Too low a temperature will result in greasy salgados, while too high a temperature can burn the outside before the inside is cooked through.
Draining Excess Oil
After frying, place the salgados on paper towels to drain excess oil. This helps to maintain their crispy texture and prevent them from becoming soggy.
Freshness is Key
Salgados are best enjoyed fresh, ideally within a few hours of frying. They can be reheated in an oven or air fryer, but they will not be quite as crispy as when freshly made.
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