Born from using up leftover Sunday roast, bolinho turns a thick béchamel-style paste into a crisp fried croquette — a fiddly but rewarding technique from São Paulo home kitchens. Getting the filling to firm up just enough in the freezer and hold together in hot oil takes a steady hand.
Melt the butter, stir in the flour and cook for 1 minute, then whisk in the milk gradually and cook for 8 minutes until it forms a thick paste.
Sauté the onion in a separate pan until soft, then mix it with the shredded beef, parsley and béchamel; season with salt and pepper and let it cool for 7 minutes.
Shape the filling into small logs on a tray and freeze for 10 minutes until firm enough to handle.
Dip the croquettes in the beaten egg, then coat in breadcrumbs. Fry in olive oil hot enough that a crumb sizzles instantly, for 5 minutes until golden and crisp on the outside.
If the filling hasn't firmed up enough, the croquettes can fall apart in the oil — don't skip the 10-minute freezer step. Allergens: contains wheat (gluten), milk and dairy, egg.
The same technique works with leftover poached chicken instead of roast beef; the filling turns out a touch lighter and the frying time stays the same.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.