Coxinha (Brazilian Croquettes)

Name: Coxinha (Brazilian Croquettes)
Yield: 12 servings
Cuisine: American
Ingredients: 200 grams Chicken breast; 1 Tomato; 1/2 Onion; 7 Potatoes; 100 ml Milk; 100 ml or 1 dash less Plain flour; 1 cube Consommé or beef bouillon cube; 1 Egg white; 1 Panko

cookpad.japan @cookpad_jp

I just had to make these myself. I have been making them from time to time, but I'm still working on improving the recipe.

When preparing the batter, I recommend you use a non-stick saucepan. If you deep-fry the coxinhas at too low a temperature, they will crack open. So be sure to deep-fry them at a high temperature to make them crispy! For about 12 croquettes. Recipe by ovo@

I just had to make these myself. I have been making them from time to time, but I'm still working on improving the recipe.

cookpad.japan @cookpad_jp

I just had to make these myself. I have been making them from time to time, but I'm still working on improving the recipe.

Saved

Ingredients

12 servings

For the filling:
200 gramsChicken breast
1Tomato
1/2Onion
For the batter:
7Potatoes
100 mlMilk
100 mlor 1 dash less Plain flour
1cube Consommé or beef bouillon cube
1Egg white
1Panko

Saved

Steps

1

Filling: Boil the chicken breast in salt water (add only a small amount of salt to the water). When the chicken is boiled, let it cool, and shred it apart. Discard the skin, but do not discard the boiling water. Set it aside for later use!
2

Leave the skin on the tomato and roughly chop. Finely mince the onion.
3

Add vegetable oil to a frying pan, stir-fry the onion, add the shredded chicken breast and stir-fry. Add the tomato, stir-fry until all of the moisture has evaporated, and season with salt and pepper.
4

Batter: Boil the potatoes, and finely mash them up.
5

Add the milk and the consommé cube in a saucepan, and simmer over low heat to dissolve the consommé cube.
6

Continue heating the saucepan over low heat, and stir while adding the flour in several batches. Once the mixture becomes firm, add the mashed potatoes in several batches. Pour in a small amount of the chicken breast boiling water, stirring consonantly to prevent it from burning.
7

Once the batter comes together and stops sticking to the pan, the batter is ready.
8

Once the batter is completely cooled, wrap the filling in it, and make a tear-drop shape. Coat it with the egg white, cover with panko, and deep-fry until golden brown. Be sure to deep fry at a high temperature!