‘Bolinho de Aipim’ is a typical Brazilian bar snack that you will find all over the country.
In Rio manioc is called ‘Aipim’, in other parts of the country it is called ‘mandioca’ or ‘macaxeira’. Many Brazilians prefer the manioc root over french fries.
Manioc starch, the main ingredient in pão de queijo, is derived from the manioc root.
Properly made, ‘Bolinho de Aipim’ are light and fluffy and is best served piping hot, right out of the pan.
Many serve them in a ball shape but we prefer the oblong shape as it is better for dipping, preferably in hot sauce!
You will need:
- 1 lbs precooked manioc, manshed and cooled
- 2 whole eggs
- 1 tbsp butter
- salt to taste
- fine bread crumbs
- 6 ox mozzarella cheese cut into small cubes
- fresh vegetable oil for frying
Preparation:
- Combine precooked and cooled manioc with 1 egg, butter and salt.
- Wet your hands and shape mixture into small balls.
- Press the center for an indentation and place a cube of cheese.
- Reform the ball around the cheese and then shape it into an oblong shape.
- In a deep plate beat the remaining egg,.
- Add bread crumbs to a second plate.
- Pass each finished manioc piece through the beaten egg then through the bread crumbs.
- Heat the vegetable oil to 350F.
- Fry each piece till they are golden brown, about 4 minutes, turning them over halfway through.
- Drain on a plate lined with paper towels.
- Serve while still warm.
If you decide to make them round they will look like these.
You can also add chopped chives and parsley to the basic mash like we did here.
