Vegetarian Coxinha

Savor the irresistible charm of Vegetarian Coxinha, a plant-based twist on Brazil’s beloved street food snack. This recipe swaps traditional shredded chicken for tender jackfruit, perfectly seasoned with paprika, cumin, and fresh cilantro to create a rich and flavorful filling. Encased in a soft, homemade dough crafted from a blend of vegetable stock, milk, and flour, these bite-sized delights are shaped into their iconic teardrop form and coated in golden, crispy breadcrumbs. Whether enjoyed as a party appetizer or a hearty snack, these vegetarian coxinhas are sure to impress with their authentic taste and crunchy texture. Perfectly suited for meat-free diets, they capture all the joy of classic Brazilian cuisine in every bite.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

Ingredients

• 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
• 0 for frying vegetable oil

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 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.

Step 11

Repeat with the remaining dough and filling.

Step 12

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

Step 13

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

Step 14

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

Step 15

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

Nutrition Facts

Serving size	(2101.6g)

Amount per serving	% Daily Value*
Calories	3787.5

Total Fat 169.2g	0%
Saturated Fat 33.8g	0%
Polyunsaturated Fat 66.4g
Cholesterol 250.9mg	0%
Sodium 7160.2mg	0%
Total Carbohydrate 515.3g	0%
Dietary Fiber 34.1g	0%
Total Sugars 123.8g
Protein 90.1g	0%

Vitamin D 157.6IU	0%
Calcium 732.5mg	0%
Iron 30.0mg	0%
Potassium 4101.2mg	0%

*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: 38.6%

Protein: 9.1%

Carbs: 52.3%