Coxinha
Tear-drop shaped fritter filled with shredded chicken and cream cheese, then battered and deep-fried.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The origin of Coxinha is debated, with some claiming it was invented in the 19th century for a prince who only wanted to eat chicken thighs. Another theory suggests it arose as a way to utilize leftover chicken, making it accessible to a wider population.
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Coxinha is an iconic Brazilian snack, deeply ingrained in the country's culinary culture. It is a popular street food, found in bakeries, cafes, and botecos (Brazilian bars) nationwide, enjoyed by people of all ages and socioeconomic backgrounds.
Ubiquitous Snack
Coxinha is a staple snack food in Brazil, readily available and consumed at any time of day. It's a go-to choice for a quick bite.
Party Food
Coxinhas are a common feature at parties and gatherings, especially children's parties. Mini versions (coxinhas de festa) are particularly popular.
Regional Variations
While the classic chicken Coxinha is most common, regional variations exist, with fillings like shrimp, hearts of palm, or even vegetarian options gaining popularity.
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Coxinha offers a savory and rich flavor profile, characterized by a creamy chicken filling, a hint of herbs and spices, and a crispy, golden-brown exterior.
The dominant flavor is savory chicken, often enhanced with onions, garlic, parsley, and sometimes a touch of Brazilian spices like cumin or paprika. The creamy element, traditionally from requeijão cheese or cream cheese, adds richness and moisture. The deep-frying process imparts a satisfyingly crispy texture that contrasts beautifully with the tender filling.
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Dough Consistency
The dough should be smooth and pliable, not too sticky or too dry. Adjust the amount of broth or flour as needed to achieve the right consistency.
Shaping Technique
Practice makes perfect when it comes to shaping the Coxinha. Aim for a teardrop shape with a smooth surface to prevent cracking during frying.
Frying Temperature
Maintain a consistent frying temperature (around 350°F or 175°C) to ensure the Coxinha cooks evenly and becomes golden brown without burning. Don't overcrowd the fryer.
Resting Time
Let the coxinhas rest after shaping and before frying. This helps the dough firm up and reduces the chance of bursting during frying.
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