Skip to main content
Epicurious
Bon Appétit

Bolinho de Arroz With Molho Verde

By Erminia Apolinario
Bolinho de Arroz With Molho Verde recipe
Photograph by Jenny Huang, food styling by Rebecca Jurkevich, prop styling by Linden Elstran

Chef Erminia Apolinario grew up eating bolinho de arroz, bite-size rice balls stuffed with cheese (along with anything else you want, like chicken or bacon) and deep-fried. Here the popular Brazilian treat is served with molho verde, a punchy herb-forward sauce, for a perfect snack that, according to Apolinario, can be improved only by serving alongside a cold beer.

What you’ll need

See Related Recipes and Cooking Tips

Read More
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Spicy Eggplant Frittata
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Jammy Brie Galette
This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.
Corn Furikake Fried Rice
The first thing you should make with sweet summer corn.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Camélia’s Sweet Potato Gratin
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Marinated Grilled Peppers
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Pumpkin Flan de Queso
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.