Brazilian Chicken Fritters - Coxinha

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is cost-effective and saves prep time.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning is a budget-friendly alternative.

Cook chicken in boiling water until tender, about 20-25 minutes.

Shred cooked chicken and set aside.

In a pan, melt butter over medium heat and sauté onion and garlic until translucent.

Add chopped carrots and cook until softened, about 5 minutes.

Stir in shredded chicken, parsley, salt, and black pepper; mix well and remove from heat.

In a separate pot, bring chicken broth to a boil and add flour, stirring until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Roll out the dough and cut into circles, about 3 inches in diameter.

Place a spoonful of the chicken mixture in the center of each circle.

Fold the dough over the filling and seal the edges, shaping into a teardrop.

Dip each coxinha in beaten eggs and coat with breadcrumbs.

Heat oil in a deep pan to 350°F and fry coxinhas until golden brown, about 4-5 minutes per batch.

Remove coxinhas and drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens