3 xícaras (chá) de batatas grandes cozidas (600 g)
2½ xícaras (chá) de bacalhau dessalgado, cozido e desfiado (450 g)
1 ovo
½ cebola ralada (100 g)
2 colheres (sopa) de salsinha picada (10 g)
½ colher (coffee) of pimenta-do-reino (1 g)
1½ colher (chá) de sal (7 g)
3 colheres (sopa) de farinha de trigo (30 g)
Para fritar:
1 embalagem de Óleo de Soja Soya (900 ml)
Mash the potatoes in a bowl. Add the cod, egg, onion, parsley, black pepper and salt. Mix well.
Then add the wheat flour and mix until smooth. With the help of two spoons, shape the dumplings into quenelles of 30 g each. Heat the oil over medium-low heat until you notice lines making paths in the oil or that, when you put the food in, a few balls form around it. The temperature should be 170 °C. Fry up to 6 dumplings at a time, for about 3 minutes, or until golden brown. Place on a wire rack or a plate lined with paper towels for a few minutes before serving. Tips: - For the best frying performance, the ideal is to fry only 20% of the volume of snacks at a time, considering the total amount of oil, and to use deep pans with small burners, which prevent the oil from oxidizing due to direct contact with the air. - The dumplings can be frozen: to do so, place them on a baking sheet, without touching them, and put them in the freezer. When they are completely frozen, pack them in plastic bags. - To fry the frozen dumplings, there is no need to lower the temperature of the oil. Just remove ice crystals and fry at 170 °C.
