Bolinho de Estudante is a cherished dessert from Bahia, Brazil, offering a delightful combination of crispy, golden exterior and a tender, sweet interior. Made with granulated tapioca, coconut, and dulce de leche, these fritters are not only rich in flavor but steeped in tradition. Serve with a sprinkle of cinnamon sugar for a delicious finish.
Ingredients
🌱 400g Granulated Tapioca
🥥 1 cup Shredded Dried Coconut
💧 1 cup Water
🍬 2 cups Sugar
🧂 1 teaspoon Salt
🥛 400ml Coconut Milk
🍬 5 tablespoons Dulce de Leche
🌿 30g Ground Cinnamon
🛢️ 1 liter Oil
Instructions
1- Prepare the Mixture:
- In a mixing bowl, combine the granulated tapioca, shredded dried coconut, water, one cup of sugar, salt, coconut milk, and dulce de leche.
- Stir the ingredients well using a mixing spoon until thoroughly combined.
2- Hydrate the Mixture:
- Cover the bowl with plastic film and refrigerate overnight for about 12 hours to let the tapioca fully hydrate.
3- Shape and Fry:
- The next day, remove the mixture from the refrigerator. It should now be firm and cohesive.
- Heat the oil in a non-stick frying pan over a gas stove until it's hot enough for deep frying.
- Use a wet soup spoon to scoop portions of the mixture and shape them into small balls or oblong fritters with your hands.
4- Deep Frying:
- Carefully immerse the bolinhos into the hot oil. Fry in batches to ensure even cooking.
- Fry until the bolinhos are golden brown. Use a metal slotted spoon to remove them from the oil and drain on a metal strainer.
5- Coating:
- In a separate small bowl, mix the remaining sugar with the ground cinnamon.
- Roll the hot fritters in the cinnamon sugar mixture until completely coated.
6- Serving:
- Serve immediately while warm for the best taste and texture.
Prep Time: Not provided
Cook Time: Not provided
Total Time: Not provided
Servings: Not provided
Equipment: Mixing Bowl, Measuring Cups and Spoons, Mixing Spatula/Spoon, Non-stick Frying Pan, Gas Stove, Plastic Film, Slotted Spoon/Skimmer, Metal Strainer, Small Bowl, Wooden Cutting Board
Cooking Tips
- Hydration: Ensure the tapioca mixture hydrates overnight for a perfect texture.
- Frying: Deep frying by immersion is key for a crispy exterior.
- Handling: Wet hands can prevent sticking when shaping the bolinhos.
- Coating: Coat the fritters while hot to ensure the sugar and cinnamon adhere properly.
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