Bolinho de Bacalhau

🔥 Prep

• Rinse the 300 g salt cod under cold water, then soak it in fresh water for 12–24 hours, changing the water 2–3 times to remove excess salt; after soaking, drain and pat dry.
• Peel and cut the 500 g potatoes into even chunks; place them in a pot, cover with water, add a pinch of salt, and boil until fork‑tender, about 15 minutes.
• While the potatoes cook, finely chop 0.5 cup fresh parsley.
• In a bowl, lightly beat the 2 eggs with a fork.
• Once the potatoes are done, drain and mash them while still warm; let cool slightly.

🔥 Cook

• 1. In a large mixing bowl, combine the flaked salt cod, mashed potatoes, chopped parsley, and beaten eggs; mix until a cohesive dough forms; season with pepper if desired (no additional salt needed because the cod is already seasoned).
• 2. Shape the dough into small patties or balls, about 2 cm in diameter, using your hands.
• 3. Heat the 500 ml oil in a deep skillet or pot over medium heat until it reaches about 180 °C (or until a small piece of dough sizzles and rises to the surface).
• 4. Carefully place the shaped fritters in the hot oil, do not overcrowd; fry for 3–4 minutes per side, turning gently, until they are golden brown and crisp.
• 5. Using a slotted spoon, remove the fritters and transfer them to a plate lined with paper towels to drain excess oil for 1 minute.
• 6. Repeat with the remaining mixture, adjusting the heat as needed to maintain medium heat throughout.

🔥 Serve

• Arrange the bolinhos on a serving platter and garnish with extra chopped parsley and lemon wedges.
• Serve hot with a simple mixed green salad dressed with olive oil and vinegar, or with white rice and black beans.
• Optional: accompany with a spicy malagueta sauce or aioli for dipping.