Part 4/7:
Frying bolinhos de chuva requires a careful approach. Enough oil is heated in a pot, starting on high heat and then adjusted to medium once hot—ideally between 105 to 160 degrees Celsius. To ensure a delightful texture, the bolinhos should be dropped into the oil using two teaspoons, forming perfectly sized balls. A distinctive feature of frittering these bolinhos is that they turn and twirl on their own when cooked correctly, an entertaining sight for anyone watching.
Once the bolinhos are golden, they’re removed from the oil and drained on a paper towel. To finish them off, they are rolled in a mixture of sugar and cinnamon, which adds an extra layer of sweetness that complements their soft texture.