Bolinho de Aipim Recheado: A Crispy Brazilian Treat with a Flavorful Twist – Page 2

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.

Shape the Bolinhos:

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.

Coat the Bolinhos:

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.

Fry the Bolinhos:

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: 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.