🇧🇷 ChefTaico
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A coxinha recipe made with cooked cassava dough, resulting in a light and crispy texture, stuffed with juicy ground meat.
Recipe Video
Ingredients
- 1kg de Cassava (Yuca)
- Salt
- 100g de All-purpose flour
- Butter
- Fat (for sautéing)
- Onion
- Garlic
- Pepper (red or black)
- Ground beef
- Sausage (optional)
- Breadcrumbs
- Milk
- Frying oil
Instructions
Cook the cassava with a little salt until very tender, enough to mash easily.
Dica: The cassava should cook until it nearly dissolves.
Mash the cooked cassava until you have a completely smooth puree, making sure to eliminate all chunks.
Dica: To keep the dough pliable, you will need to grease your hands with butter when handling it.
Incorporate the all-purpose flour into the cassava puree, aiming for a ratio of about 10g of flour per 100g of cassava, until you achieve a dough that sticks slightly to your hands.
Dica: Do not add too much flour; the dough should remain slightly tacky.
Heat a little fat in a skillet and sauté the onion, garlic, and pepper.
Dica: It is important that the filling remains moist.
Add the ground beef to the sauté and continue frying until the meat reaches a juicy consistency. Season with salt to taste.
Dica: Avoid letting the filling dry out too much. Do not use ingredients that release excessive liquid (like tomato or tomato sauce), as this can cause the fritters to burst during frying.
Also add the sausage to the filling and mix well.
Dica: Allow the filling to cool completely before using it to assemble the coxinhas.
Grease your hands with butter and take portions of the cassava dough. Form small balls and flatten them, creating a concave center.
Dica: Keep the portion sizes consistent so that the fritters look uniform.
Place a moderate amount of the cooled filling in the concave center of the dough.
Dica: Do not overfill to make sealing easier.
Seal the dough, bringing all the edges together like an empanada, and shape the dough to achieve the characteristic teardrop shape of coxinha.
Dica: Practice will make the process easier and faster.
Dip each fritter first in the milk and then coat it generously with breadcrumbs.
Dica: After coating with breadcrumbs, if you desire a better finish, reshape the coxinhas.
Heat the oil in a pot until it reaches the ideal temperature for deep-frying.
Dica: The oil must be hot, as the cassava and filling are already cooked; the goal is to quickly cook the all-purpose flour on the exterior.
Fry the coxinhas for approximately 3 to 4 minutes, turning occasionally, until they are golden brown.
Dica: Remove the fritters and drain them on a wire rack, not on paper towels, to prevent them from becoming soggy.
Serve the coxinhas immediately, enjoying them hot and steaming.
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Allergens Present
Cuisine Type
brasileiraRequired Equipment
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