Gluten-Free Coxinha
Indulge in the crispy, golden perfection of Gluten-Free Coxinha, a classic Brazilian street food reimagined for gluten-free diets. These savory teardrop-shaped croquettes feature a tender chicken filling infused with the earthy flavors of paprika, garlic, and fresh parsley, all encased in a smooth, gluten-free dough. Coated in gluten-free breadcrumbs and fried to golden perfection, each bite offers a delightful crunch followed by a warm, flavorful center. Perfect as an appetizer or party snack, these coxinhas cater to gluten-free cravings without compromising on taste or authenticity. Serve them fresh with your favorite dipping sauce for an irresistible treat that’s sure to impress!
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Ingredients
- 250 grams Chicken breast
- 500 ml Water
- 1 teaspoon Salt
- 1 medium, peeled and chopped Carrot
- 1 small, chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- 200 grams Gluten-free flour blend
- 120 ml Milk
- 150 grams Gluten-free breadcrumbs
- 2 large Egg
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
- 500 ml Vegetable oil
Directions
Step 1
In a medium saucepan, combine the chicken breast, water, salt, carrot, and onion. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked.
Step 2
Remove the chicken from the pot, let it cool slightly, and shred into small pieces. Strain and reserve the cooking liquid.
Step 3
In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add half of the minced garlic and sauté until fragrant. Add the shredded chicken, paprika, black pepper, and parsley. Stir well to combine and cook for an additional 2 minutes. Remove from heat and set aside.
Step 4
In a large saucepan, combine 350 ml of the reserved cooking liquid, the remaining olive oil, and salt. Bring to a gentle boil.
Step 5
Gradually add the gluten-free flour blend, stirring continuously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.
Step 6
Transfer the dough to a flat surface and knead until smooth. Allow it to cool slightly.
Step 7
Divide the dough into 12 equal portions. Take one piece and flatten it into a circle in the palm of your hand.
Step 8
Place a spoonful of the chicken filling in the center of the dough circle. Fold the dough over the filling and shape it into a teardrop by pinching the ends together.
Step 9
In a bowl, beat the eggs and set aside. In another bowl, place the gluten-free breadcrumbs.
Step 10
Dip each coxinha first in the beaten eggs, then roll it in the breadcrumbs until fully coated.
Step 11
Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F). Carefully fry the coxinhas in batches until golden brown, about 4-5 minutes per batch.
Step 12
Remove from oil and drain on a paper towel-lined plate. Allow them to cool slightly before serving.
Nutrition Facts
| Serving size | (2038.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6033.1 |
| Total Fat 508.2g | 0% |
| Saturated Fat 76.0g | 0% |
| Polyunsaturated Fat 291.9g | |
| Cholesterol 665.2mg | 0% |
| Sodium 4618.5mg | 0% |
| Total Carbohydrate 289.3g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 19.9g | |
| Protein 112.4g | 0% |
| Vitamin D 162.0IU | 0% |
| Calcium 463.6mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1803.5mg | 0% |
Source of Calories