Zesty Brazilian Bacalhau Balls with Passionfruit Dip
This delightful Brazilian treat features salted cod, "bacalhau", crafted into golden balls with a tangy passionfruit dip on the side.
Preparation
Get these tasks done before you start cooking.
Prepping the Bacalhau
- 1
Soak the Cod
Soak the salted cod in water for at least 24 hours, changing the water several times.
Tip: Ensure the bacalhau is adequately desalted to prevent the dish from being overly salty.
- 2
Drain & Shred
Drain and shred the cod into small, bite-sized pieces.
- 3
Prepare the Potato
Boil the potato, mash it, and allow to cool.
Making the Passionfruit Dip
- 1
Extract Passionfruit Pulp
Scoop the pulp from the passionfruits into a bowl.
- 2
Combine Dip Ingredients
Mix in the mayonnaise, honey, and chili flakes until well combined.
- 3
Chill the Dip
Chill in the refrigerator until ready to serve.
Tip: The dip can also be served chilled with a hint of lime for extra zest.
How to Make Zesty Brazilian Bacalhau Balls with Passionfruit Dip
Total time: 2 h · Yields 4 servings
- 1
Form the Balls
Mix shredded cod, mashed potato, beaten egg, onion, garlic, parsley, salt, and pepper. Shape into small balls.
- 2
Fry the Balls
Heat vegetable oil in a deep pan. Fry the balls in batches until golden brown and crispy.
- 3
Serve
Arrange balls on a platter with the passionfruit dip on the side.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
Yes, you can shape the bacalhau balls and refrigerate them for up to 1 day before frying.
What can I use if I can't find passionfruit?
Substitute with mango puree for a different tropical flavor.
Can the bacalhau balls be baked instead of fried?
Yes, bake them at 200°C (400°F) for about 20 minutes or until golden brown.
Are there any dietary tweaks for this recipe?
For a gluten-free version, ensure all ingredients are certified gluten-free, and use gluten-free breadcrumbs if opting for a firmer texture.
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