Part 4/5:

Now that your batter is ready, check if the oil has reached the right temperature. A quick test can be done by dropping in a small amount of batter; if it sizzles and rises to the surface, you’re all set! Scoop out spoonfuls of the batter with a teaspoon, allowing them to gently slide into the hot oil. Use a deeper pot instead of a frying pan for better results, as it allows the cakes to submerge properly and fry evenly.

As the Bolinhos de Chuva cook, they will brown beautifully. Once golden, remove them from the oil and prepare for the final touch: a sugary coating.

The Sugary Coating

For an extra burst of flavor, mix together a quarter cup of sugar with a teaspoon of cinnamon. This mixture will add a nostalgic sweetness when you dust it over the freshly fried Bolinhos.