Part 3/5:
Before frying, it’s crucial to understand the importance of oil temperature. A common problem when frying bolinhos de chuva is ending up with pastries that are either undercooked inside or greasy on the outside.
To prevent this, heat the oil in a pan on high for about 15 minutes. Once it's hot, reduce the heat to low before adding the bolinhos. This step is essential to ensure that they cook evenly: too hot, and they will brown quickly with a raw inside; too cold, and they will absorb excess oil.
Frying Technique: Gentle and Careful
Using a teaspoon, carefully drop small amounts of dough into the hot oil. Avoid overcrowding the pan to ensure proper cooking. As they fry, gently turn them using a wooden spoon for even browning.