Serves 34
95 min
Brazilian Chicken Fritters (Coxinha de Frango)
Recipe GLPR6b7ed3635063b4
Crispy golden-brown Brazilian chicken fritters with a savory filling of shredded chicken, sautéed onions, garlic, and creamy Catupiry cheese or mayonnaise, encased in a soft dough shell and deep-fried to perfection. These beloved street food favorites are tender inside with a satisfying crunch and make an excellent appetizer, snack, or light meal served with lime wedges and your choice of dipping sauces.
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Ingredients
2 teaspoons olive oil
½ cup white onion, finely minced
2 garlic cloves, finely minced
3 cups cooked shredded chicken
Salt and ground black pepper to taste
A pinch of red pepper flakes (optional)
3 tablespoons mayonnaise or Catupiry cheese spread
3 tablespoons minced fresh green onions or chives
3⅓ cups chicken stock
3 cups all-purpose flour, sifted
8 large egg whites
2-3 cups breadcrumbs, divided
Vegetable oil for deep frying
Directions
Prepare the chicken filling: Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the minced white onion and cook, stirring occasionally, until soft and translucent, about 2 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
In a large mixing bowl, combine the shredded cooked chicken, sautéed onion-garlic mixture, mayonnaise or Catupiry cheese, minced green onions or chives, salt, pepper, and red pepper flakes if using. Mix thoroughly to combine. Set the filling aside.
Prepare the dough: In a large non-stick saucepan, combine the chicken stock and salt. Bring to a simmer over medium-low heat. Once hot, add all the sifted flour at once while stirring vigorously. Continue stirring energetically for about 1 minute until the mixture forms a uniform, lumpy dough that is difficult to stir.
Transfer the hot dough to a clean work surface or cutting board and let cool for about 5-10 minutes until safe to handle. Once cooled enough, divide the dough into 34 equal portions and roll each into a ball. Flatten each ball into a small disk, place 1-2 teaspoons of filling in the center, then carefully fold the dough up and around the filling, pinching the edges to seal completely into a smooth coxinha shape (tapered teardrop or oval cone shape).
In a shallow bowl, lightly beat 4 of the egg whites. In another shallow bowl, combine 1-1.5 cups of the breadcrumbs. Dip each sealed coxinha into the beaten egg white, then roll in breadcrumbs until evenly coated. Place on a parchment-lined baking sheet. If desired, the prepared coxinhas can be refrigerated at this point until ready to fry.
Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of 3-4 inches. Heat to 350°F. To test if the oil is ready without a thermometer, carefully drop a small piece of dough into the oil—it should sizzle immediately and brown within 1 minute.
Working in batches and avoiding crowding the pot, carefully place 4-6 coxinhas into the hot oil. Fry for 2-3 minutes, turning occasionally with a slotted spoon, until golden brown on all sides and heated through. Do not overload the pot, as this will lower the oil temperature and result in greasy fritters.
Using a slotted spoon, transfer the fried coxinhas to a paper towel-lined baking sheet to drain excess oil. Keep finished batches warm in a 200°F oven until all are cooked and ready to serve.
Serve the warm coxinhas immediately on their own or accompanied by lime wedges, ketchup, hot sauce, chimichurri sauce, or ros sauce. These fritters are best enjoyed fresh and warm.
