Vegetarian Coxinha de Frango
Say hello to the irresistible *Vegetarian Coxinha de Frango*, a plant-based twist on Brazil's beloved street food! This recipe swaps the traditional chicken filling for tender, shredded young green jackfruit, expertly seasoned with smoked paprika, cumin, and soy sauce for a smoky, savory kick that mimics the classic flavor. Encased in a rich, buttery dough and fried to golden, crispy perfection, each coxinha is filled with a creamy blend of cream cheese and fresh parsley, delivering a mouthwatering bite every time. Perfect as an appetizer or party snack, these vegetarian gems showcase the best of Brazilian flavors with a creative, meat-free touch. Easy to make and impossible to resist, these coxinhas will steal the spotlight at your next gathering!
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Recipe Information
Ingredients
- 2 cups canned young green jackfruit
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 tablespoons soy sauce
- 2 cups vegetable broth
- 2 cups all-purpose flour
- 2 tablespoons butter
- 1 cup cream cheese
- 2 tablespoons, chopped parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups breadcrumbs
- 2 beaten eggs
- for frying vegetable oil
Instructions
Drain the canned jackfruit and use a fork to shred the pieces, removing any seeds and tough core.
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and garlic, sauté until the onion becomes translucent.
Add the shredded jackfruit to the saucepan, stir in the smoked paprika, cumin, and soy sauce. Cook until the jackfruit is well coated and begins to slightly caramelize.
Reduce the heat and stir in the cream cheese and chopped parsley. Mix until the cream cheese is fully incorporated. Remove from heat and set aside.
In a separate saucepan, bring 2 cups of vegetable broth to a boil. Add 2 tablespoons of butter and wait until fully melted.
Gradually mix in the all-purpose flour, stirring constantly until a thick dough forms. This should take about 5-7 minutes. The dough should pull away from the sides of the pan and form a ball.
Transfer the dough onto a clean surface and let it cool slightly. Knead until smooth, then divide into 12 equal pieces.
Flatten each dough piece into a disc and place a tablespoon of the jackfruit filling in the center. Bring the edges together to enclose the filling and shape into a teardrop or drumstick shape, sealing well.
Dip each formed coxinha into the beaten eggs, then coat thoroughly in breadcrumbs.
Heat vegetable oil in a deep frying pan or fryer to 350°F (175°C). Fry the coxinhas in batches until golden brown and crisp, about 4-5 minutes each.
Remove with a slotted spoon and drain on paper towels. Serve warm.
Nutrition Facts
Calories |
3779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 5972 mg | 260% | |
| Total Carbohydrate | 438.1 g | 159% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 45.7 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 785 mg | 60% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4552 mg | 97% | |
*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.
