Bolinho de Aipim (Yuka Crockett)

Bolinho de Aipim (also known as Bolinho de Mandioca) is a popular Brazilian snack made with aipim (Cassava or Yuka) and typically filled with cheese or ground beef. The bolinhos are crispy on the outside and soft on the inside, with a delicious flavor that comes from the cassava and any fillings you choose to add.

Here’s a traditional recipe for Bolinho de Aipim:

Ingredients:

For the Dough:

• 1 kg (2.2 lbs) of aipim (Cassava/Yuka), peeled and grated or mashed (you can find frozen Cassava/Yuka if fresh is unavailable)

• 1 tablespoon butter

• 1 egg

• Salt to taste

• Freshly ground black pepper to taste

• 1 cup (100 g) grated Parmesan cheese (optional, but adds flavor)

  
  

  

  
  

For the Filling :

• Ground Beef Filling:

  • 200g (7 oz) ground beef

  • 1/2 onion, finely chopped

  • 1 garlic clove, minced

  • 1/2 bell pepper, finely chopped (optional)

  • Salt and pepper to taste

  • 1 tablespoon olive oil

  • Chopped parsley for garnish

For Frying:

• Vegetable oil (for deep frying)

Instructions:

Step 1: Prepare the Aipim (Cassava/Yuka)

1. Peel the Cassava/Yuka and cut in into pieces

2. Cook the grated Cassava/Yuka in a large pot of boiling salted water for about 20-25 minutes, until it becomes soft and tender.

3. Drain the Cassava/Yuka well and place it into a large bowl. Let it cool slightly before proceeding to the next step.

4. Remove the tough fibrous core in the center. mash it thoroughly.

Step 2: Prepare the Dough

1. In the bowl with the cooked Cassava/Yuka, add the butter, egg, salt, and pepper. Mix everything together until you get a smooth, sticky dough.

2. If you're using grated cheese, fold it in at this point for extra flavor.

3. Allow the dough to rest for a few minutes so that it's easier to handle.

Step 3: Prepare the Filling

• Ground Beef Filling:

  1. Heat olive oil in a pan and sauté the onion, garlic, and bell pepper (if using) until soft and fragrant.

  2. Add the ground beef, breaking it up as it cooks. Season with salt, pepper, and any other spices you like. Cook until the beef is browned and cooked through.

  3. Set aside to cool slightly before stuffing into the bolinho.

  
  

Step 4: Shape the Bolinhos

1. Take a small amount of the cassava dough (about 1-2 tablespoons) and flatten it in your hand,

2. Add a spoonful of the filling (cheese or beef) into the center.

3. Carefully fold the edges of the dough over the filling and roll it into a football like shape sealing it well to prevent the filling from leaking during frying.

4. Repeat the process until all the dough and filling are used.

Step 5: Fry the Bolinhos

1. Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be enough to submerge the bolinhos.

2. Once the oil is hot (you can test by dropping a small piece of dough in; it should sizzle immediately), carefully add the bolinhos in batches, making sure not to overcrowd the pan.

3. Fry for about 4-6 minutes, turning occasionally, until the bolinhos are golden brown and crispy on the outside.

4. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.

Serving:

• Serve the Bolinho de Aipim hot, as a snack or appetizer, with a side of dipping sauce like sweet chili sauce, sriracha, or a tangy tomato sauce.

• They pair wonderfully with a cold beer or a caipirinha!

Enjoy these crispy, creamy, and cheesy treats that are a true taste of Brazil!