Coxinha
Shredded chicken and cream cheese wrapped in a potato-enriched dough and shaped into a distinctive teardrop before breading and frying — the shape, meaning 'little thigh,' is what separates it from a plain round croquette.
Meat
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups mashed potato
- 2 cups all-purpose flour
- 2 cups chicken broth
- 2 tbsp butter
- 2 cups shredded cooked chicken
- 1/2 cup catupiry or cream cheese
- 1 onion, finely chopped
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 2 eggs, beaten
- Oil, for deep-frying
Steps
- Saute the onion until soft, then mix with the shredded chicken and catupiry or cream cheese, seasoning with salt and pepper.
- Bring the chicken broth and butter to a boil, then stir in the flour all at once, cooking and stirring until it forms a smooth, thick dough that pulls from the pan.
- Knead in the mashed potato until the dough is smooth and pliable. Let cool slightly.
- Take a portion of dough, flatten it in your palm, and place a spoonful of chicken filling in the center.
- Wrap the dough around the filling and shape into a teardrop, pinching to seal.
- Dip each shaped coxinha in beaten egg, then coat in breadcrumbs.
- Deep-fry until deep golden and crisp, then drain and serve hot.