Vegetarian Coxinha de Frango

Indulge in the irresistible flavors of Vegetarian Coxinha de Frango, a plant-based twist on the classic Brazilian street food. This recipe swaps traditional chicken with tender young green jackfruit, perfectly seasoned with smoked paprika, cumin, and soy sauce to create a savory, shredded filling that mimics the texture of pulled meat. Encased in a buttery, homemade dough and shaped into the iconic teardrop form, these golden-brown beauties are crisp on the outside and creamy on the inside, thanks to the addition of luscious cream cheese. Each coxinha is expertly breaded with eggs and breadcrumbs before being fried to perfection, making them the ultimate crowd-pleaser for snack lovers and vegetarians alike. Whether served as an appetizer or party treat, this recipe delivers traditional Brazilian comfort food with a delicious, meat-free upgrade!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

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
• 0 for frying vegetable oil

Directions

Step 1

Drain the canned jackfruit and use a fork to shred the pieces, removing any seeds and tough core.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a separate saucepan, bring 2 cups of vegetable broth to a boil. Add 2 tablespoons of butter and wait until fully melted.

Step 6

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.

Step 7

Transfer the dough onto a clean surface and let it cool slightly. Knead until smooth, then divide into 12 equal pieces.

Step 8

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.

Step 9

Dip each formed coxinha into the beaten eggs, then coat thoroughly in breadcrumbs.

Step 10

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.

Step 11

Remove with a slotted spoon and drain on paper towels. Serve warm.

Nutrition Facts

Serving size	(2118.5g)

Amount per serving	% Daily Value*
Calories	4355.7

Total Fat 255.8g	0%
Saturated Fat 85.6g	0%
Polyunsaturated Fat 68.4g
Cholesterol 680.2mg	0%
Sodium 7931.0mg	0%
Total Carbohydrate 440.8g	0%
Dietary Fiber 31.2g	0%
Total Sugars 45.2g
Protein 99.6g	0%

Vitamin D 86.5IU	0%
Calcium 711.1mg	0%
Iron 30.1mg	0%
Potassium 4332.2mg	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: 51.6%

Protein: 8.9%

Carbs: 39.5%