- In a small pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).
- Add the chopped ham (or your chosen filling) to the pan and cook for another 2-3 minutes. Season with salt, pepper, and chopped herbs if desired.
- Remove the pan from the heat and set the filling aside to cool.
- Take a small portion of the aipim dough and flatten it into a small disk on the palm of your hand.
- Place a spoonful of the filling in the center of the disk, then carefully fold the dough over the filling and seal the edges, forming a ball or oval shape.
- Repeat the process until all the dough and filling are used.
- In one shallow dish, place the flour. In another, beat the egg, and in a third, place the breadcrumbs.
- Gently roll each bolinho first in the flour, then dip it into the egg wash, and finally coat it with breadcrumbs, making sure they are evenly coated on all sides.
- Heat vegetable oil in a deep fryer or large pan to about 350°F (175°C). Carefully fry the bolinhos in batches, making sure not to overcrowd the pan.
- Fry for 3-4 minutes, or until they are golden brown and crispy on the outside. Remove from the oil and drain on paper towels to remove excess oil.
Serving and Storage Tips:
- Serving: Serve the Bolinho de Aipim Recheado hot and crispy, ideally with a dipping sauce like a tangy tomato salsa, aioli, or a spicy chili sauce. These make for a perfect appetizer, snack, or side dish to complement a main meal.
- Storage: If you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to maintain their crispy texture. You can also freeze the un-fried bolinhos for up to a month. Fry them directly from frozen when you’re ready to enjoy them.
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