Vegetarian Coxinha

Nutriscore Rating: 68/100

Indulge in the irresistible flavors of Vegetarian Coxinha, a reimagined take on Brazil's beloved street food. This recipe swaps the traditional chicken filling for tender, shredded jackfruit seasoned with a medley of spices like paprika and cumin, delivering a plant-based twist that’s just as savory and satisfying. Encased in a buttery, homemade dough made with vegetable stock and milk, each coxinha is carefully shaped into its iconic teardrop form, coated in golden breadcrumbs, and fried to crispy perfection. Perfect as an appetizer, snack, or party treat, these vegetarian delights are bursting with flavor and texture in every bite. Whether you’re exploring Brazilian cuisine or looking for your next meatless comfort food, Vegetarian Coxinha is a must-try recipe that will leave everyone reaching for more.

Recipe Information

• Prep Time: 30 min
• Cook Time: 50 min
• Total Time: 1 hr 20 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 400 grams jackfruit
• 2 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 1 medium red bell pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro
• 2 cups all-purpose flour
• 2 cups vegetable stock
• 1 cup milk
• 1 tablespoon butter
• 1 egg
• 2 cups breadcrumbs
• for frying vegetable oil

📝 Instructions

15 steps

1. Drain and rinse the jackfruit. Use your hands or a fork to shred it into smaller pieces.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

3. Add minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes.

4. Stir in the jackfruit, paprika, cumin, salt, and black pepper. Cook for 5-7 minutes until everything is well-combined and heated through.

5. Remove the skillet from heat and stir in chopped cilantro. Set the filling aside to cool.

6. In a saucepan, combine the vegetable stock, milk, and butter. Bring to a boil over medium heat.

7. Add the flour gradually to the boiling liquid, stirring constantly until a dough forms and pulls away from the sides of the pan.

8. Transfer the dough to a lightly floured surface and knead for a minute until smooth. Allow it to cool slightly.

9. Divide the dough into 12 equal parts. Roll each part into a ball and flatten it in your palm.

10. Spoon 1-2 tablespoons of the jackfruit filling onto the center of the dough, then carefully shape the dough around the filling to form a teardrop shape.

11. Repeat with the remaining dough and filling.

12. Preheat the vegetable oil in a deep fryer or a deep pan to 350°F (180°C).

13. Beat the egg in a small bowl. Dip each coxinha into the egg wash, then coat with breadcrumbs.

14. Fry the coxinhas in batches for about 4-5 minutes until golden brown.

15. Remove the coxinhas with a slotted spoon and drain on paper towels. Serve hot.

Nutrition Facts

1 serving (2043.1g)

Calories		3217
% Daily Value*
Total Fat		97.6 g	125%
	Saturated Fat	25.6 g	128%
	Polyunsaturated Fat	19.4 g
Cholesterol		241 mg	80%
Sodium		4951 mg	215%
Total Carbohydrate		517.5 g	188%
	Dietary Fiber	34.2 g	122%
	Total Sugars	126.4 g
Protein		84.3 g	169%
Vitamin D		4.4 mcg	22%
Calcium		785 mg	60%
Iron		26.1 mg	145%
Potassium		4339 mg	92%

*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.

Source of Calories

Fat: 878 cal (26.7%%)

Protein: 337 cal (10.3%%)

Carbs: 2070 cal (63.0%%)