Dairy-Free Coxinha
Transform your snack game with these irresistibly crispy and flavorful Dairy-Free Coxinhas—Brazil's beloved street food, reimagined! Perfect for those avoiding dairy, these golden delights feature a creamy chicken filling seasoned with paprika, parsley, and garlic, all encased in a soft, velvety dough made with vegetable broth and flour. Shaped into charming teardrop forms, each coxinha is coated in breadcrumbs, then fried to perfection for a crunchy finish. With no milk-based ingredients in sight, this recipe is ideal for dairy-free diets while maintaining the rich, comforting flavors of the traditional treat. Easy to prepare and a guaranteed crowd-pleaser, these coxinhas are perfect as party appetizers or indulgent snacks. Enjoy them warm and discover why this Brazilian classic is an international favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 2 cups Cooked chicken breast, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Chopped parsley
- 2.5 cups Vegetable broth
- 2 cups All-purpose flour
- 2 units Eggs, beaten
- 2 cups Breadcrumbs
- 4 cups Vegetable oil for frying
Instructions
In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the shredded chicken, salt, black pepper, paprika, and parsley. Cook for 3 minutes, mixing well to combine all flavors. Remove from heat and allow to cool.
In a medium saucepan, bring the vegetable broth to a boil. Gradually add the all-purpose flour, stirring continuously with a wooden spoon until the dough begins to pull away from the sides of the pan and forms a smooth ball.
Remove the dough from the heat and let it cool slightly until it is warm enough to handle.
Divide the dough into 20 small balls, about the size of golf balls.
Flatten each ball in the palm of your hand and place a teaspoon of the chicken filling in the center.
Carefully fold the sides up and shape into a teardrop or drumstick shape, pinching the top to seal.
Dip each coxinha first into the beaten eggs, allowing any excess to drip off, then roll in the breadcrumbs to coat.
In a large pot, heat the vegetable oil to 350°F (175°C). Fry the coxinhas in small batches until golden brown and crispy, about 4-5 minutes per batch.
Remove the coxinhas with a slotted spoon and drain on paper towels. Serve warm and enjoy!
Nutrition Facts
Calories |
11284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1016.2 g | 1303% | |
| Saturated Fat | 150.0 g | 750% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5443 mg | 237% | |
| Total Carbohydrate | 404.3 g | 147% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 30.7 g | ||
| Protein | 223.2 g | 446% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 444 mg | 34% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3285 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
