Bolinho de Aipim com Queijo (Bolinho de Aipim)

Bolinho de aipim are Brazil's favourite bar snack — golden deep-fried fritters of mashed yuca (cassava) stuffed with a molten core of queijo minas or mozzarella. Found at every boteco (neighbourhood bar) and street food cart from Rio to Bahia, they are typically eaten standing up, piping hot, paired with an ice-cold beer or sugarcane juice.

Serves: 4 (makes about 16 fritters)

Ingredients

• 600g (1 lb 5 oz) yuca (cassava), peeled, fibrous core removed, cut into chunks
• 1 tsp fine salt
• 1 egg yolk
• 1 tbsp (15g) unsalted butter
• 150g (5½ oz) queijo minas frescal or firm mozzarella, cut into 16 small cubes
• Neutral oil, for deep-frying (about 1 litre / 4 cups)

Instructions

1. Place yuca chunks in a saucepan, cover with cold salted water, and boil for 25–30 minutes until very tender when pierced. Drain thoroughly and spread on a tray for 5 minutes to steam-dry.
2. While still hot, pass the yuca through a potato ricer or mash well, removing any fibrous strings. Add butter and egg yolk and mash until smooth and cohesive. Season with salt. Allow to cool to room temperature — the dough will firm up and become easier to handle.
3. Divide the yuca dough into 16 equal portions (about 45g each). Flatten each portion in your palm, place a cube of cheese in the centre, and fold the dough up around it, sealing completely and rolling into a smooth oval or round.
4. Heat oil in a deep heavy saucepan to 175°C (347°F). Fry the bolinhos in batches of 4–5 for 3–4 minutes, turning once, until deep golden all over. Remove with a slotted spoon and drain on kitchen paper.
5. Serve immediately while the cheese is still molten.

Cook's Notes: The yuca dough must be completely dry before shaping — excess moisture causes the fritters to burst open during frying. Freeze uncooked shaped fritters on a tray then transfer to bags; fry from frozen at 165°C for 5–6 minutes.