Bolinhos de Chorizo (Brazilian Yucca Fritters w/ Chorizo)
The other day I posted a recipe for Brazilian Shrimp Stew, so I thought I’d keep the theme going and post another of my favorite Brazilian recipes for you guys to try out. When Mr. Hungry and I lived in CT, we’d head over to NYC to hang out as often as possible. We loved trying new restaurants & food trucks, but no weekend was complete without a stop at our favorite Brazilian restaurant on 46th street, Via Brasil. Usually we’d sit in the bar and have a caipirinha (or two!) and order some Bolinhos (boo-LEEN-yoosh). Made from mashed yucca and/or potato, they were stuffed with either salt cod, beef, or chicken, and then deep fried to crispy, golden perfection. Always present along the bar were cute little clay pots full of a blisteringly hot chili oil to drizzle over them that we just couldn’t get enough of. I have yet to try my hand at making it (though I plan to soon), so I served my bolinhos with sriracha hot sauce, which also worked well. The chorizo stuffing isn’t traditional, but it’s my spin on them and since I’m a big chorizo fan, it worked great for us. I served them as an appetizer to some friends, and they were a huge hit. These chorizo stuffed bolinhos go perfectly with a cold beer, or of course, traditional Brazilian Caipirinhas!
If you are on a very low carb plan, these might not be for you at 8g net carbs each, but if you’re Paleo or on a 100g or less maintenance plan, then you can (and should!) make them ASAP!
Makes about 20
1 large yucca/cassava root
2 Tbl coconut flour
1/2 tsp garlic powder
salt & pepper to taste
1/2 lb chorizo
1/4 cup chopped onion
1/4 cup chopped cilantro
olive oil for frying
Peel and chop the yucca root. Add to a pot, cover with water and bring to a boil – cook until fork tender. Drain the yucca and mash it with a fork or potato masher. The center of the root has a hard, stick-like fiber running through it – remove any pieces from the mash. Add the coconut flour, garlic powder and salt/pepper to your mash. Taste it for proper seasoning before adding the egg. Add the egg, mix well and set aside. Meanwhile, remove your chorizo from the casing and cook in a small saute pan. Drain any extra fat from the pan, then add the onions and continue to cook until translucent (about five minutes). Remove from the heat and stir in the chopped cilantro. When
cooled enough to handle, flatten a golf ball-sized piece of the yucca mixture onto one hand. Place about a tablespoon of the chorizo mixture into the center of the yucca, and then wrap the yucca completely around the chorizo and press until firm. Repeat with remaining yucca and chorizo – you should end up with about 20 bolinhos. Heat oil (about 1/2 an inch deep) in a large saute pan and place the balls about an inch apart in the hot oil. (If the bolinhos start to disintegrate, your oil isn’t hot enough) Cook until golden brown, turning as necessary. Remove from the oil onto a paper towel lined plate and sprinkle with kosher salt. Serve hot with sriracha or chili oil.