Coxinha
Crispy teardrop-shaped fritters stuffed with creamy shredded chicken.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Active
- 50 min
- Serves
- 16 pieces
- Difficulty
- Hard
- Cuisine
- brazilian
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Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Dough
For frying
Steps
Cook the onion and garlic in oil until soft, stir in tomato paste, then add the shredded chicken and season; set filling aside.
Bring the broth to a boil with the butter, then dump in the flour all at once and stir hard over low heat until it forms a smooth dough that pulls from the pan, about 5 minutes.
Let the dough cool enough to handle, then take a golf-ball piece, flatten it in your palm, add a spoonful of chicken filling, and shape into a teardrop, sealing the dough around it.
Dip each shaped coxinha in beaten egg, then roll in breadcrumbs.
Fry in 175°C (350°F) oil for 4 to 5 minutes until deep golden, working in batches.
Drain on paper towels and serve hot.
Shaped, uncooked coxinhas freeze well — fry straight from frozen, adding a couple extra minutes.