Bolinhos de Bacalhau

Step 1

Place salt cod in a bowl, cover with cold water, and let soak in the refrigerator for 12–24 hours, changing the water halfway through to remove excess salt.

Step 2

Peel potatoes and cut them into 1-inch cubes, then place in a pot of cold water and bring to a boil over high heat.

Step 3

Boil potatoes until a fork easily pierces the largest piece, about 12 minutes, then drain and return to the pot.

Step 4

Drain salt cod from soaking water, place in the same pot with potatoes, and mash together with a potato masher or fork until completely smooth.

Step 5

In a separate bowl, whisk eggs together until uniform, then stir into the mashed potato-cod mixture along with flour, salt, and pepper until a thick dough forms.

Step 6

Pour 3 cups of neutral oil into a large, heavy-bottomed pot or deep skillet and heat over medium-high heat until the surface shimmers and a small piece of dough sizzles immediately when dropped in, about 2–3 minutes.

Step 7

Using two wet spoons or a small ice-cream scoop, carefully drop golf-ball-sized portions of dough into the hot oil, working in batches of 4–6 so the pan is not crowded.

Step 8

Fry each batch until the bolinhos turn deep golden brown on all sides, stirring gently once or twice, about 3–4 minutes total per batch.

Step 9

Remove bolinhos with a slotted spoon and place on a paper-towel-lined plate to drain excess oil.

Step 10

Serve hot with a squeeze of lemon juice if desired.