Makes: 20 little balls
Preparation Time: 40 minutes
- 2 CUPS PIRACUÍ FLOUR
- 1 LARGE POTATO, COOKED
- 1 EGG
- ½ LARGE ONION, DICED SMALL
- PIMENTA-DE-CHEIRO, CHOPPED, TO TASTE
- ½ CUP PARSLEY AND SCALLION, FINELY CHOPPED
- SALT TO TASTE
- CORN OIL, FOR FRYING
Clean carefully the piracuí flour, in order to remove possible fish bones that have remained in the product. Mash the potato to make a purée, add all other ingredients and mix until you have a smooth dough. Roll the dough into small balls and fry in hot oil until golden brown. Drain on paper towel and serve immediately.
IN DETAIL: The distinguishing mark of these little balls is the type of flour, produced in artisanal way from dried fish of the rivers of Amazon Basin. They are either cooked and sun-dried or baked, have the bones removed, and then toasted and sifted.