Recipe of Favorite Coxinha (Brazilian Croquettes)

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, coxinha (brazilian croquettes). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coxinha (Brazilian Croquettes) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Coxinha (Brazilian Croquettes) is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have coxinha (brazilian croquettes) using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coxinha (Brazilian Croquettes):

1. Get For the filling:
2. Make ready 200 grams Chicken breast
3. Take 1 Tomato
4. Make ready 1/2 Onion
5. Take For the batter:
6. Take 7 Potatoes
7. Prepare 100 ml Milk
8. Get 100 ml or 1 dash less Plain flour
9. Make ready 1 cube Consommé or beef bouillon cube
10. Get 1 Egg white
11. Prepare 1 Panko

Instructions to make Coxinha (Brazilian Croquettes):

1. Filling: Boil the chicken breast in salt water (add only a small amount of salt to the water). When the chicken is boiled, let it cool, and shred it apart. Discard the skin, but do not discard the boiling water. Set it aside for later use!
2. Leave the skin on the tomato and roughly chop. Finely mince the onion.
3. Add vegetable oil to a frying pan, stir-fry the onion, add the shredded chicken breast and stir-fry. Add the tomato, stir-fry until all of the moisture has evaporated, and season with salt and pepper.
4. Batter: Boil the potatoes, and finely mash them up.
5. Add the milk and the consommé cube in a saucepan, and simmer over low heat to dissolve the consommé cube.
6. Continue heating the saucepan over low heat, and stir while adding the flour in several batches. Once the mixture becomes firm, add the mashed potatoes in several batches. Pour in a small amount of the chicken breast boiling water, stirring consonantly to prevent it from burning.
7. Once the batter comes together and stops sticking to the pan, the batter is ready.
8. Once the batter is completely cooled, wrap the filling in it, and make a tear-drop shape. Coat it with the egg white, cover with panko, and deep-fry until golden brown. Be sure to deep fry at a high temperature!

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