15 Crispy Coxinha Recipes That Bring Street Food Fun

Street food has a special charm, and coxinhas are a delightful part of that scene. These golden, crispy treats are more than just a bite; they’re a flavorful experience. Whether you’re sticking to the classic chicken or feeling adventurous with buffalo or dessert variations, there’s a coxinha to suit every taste. Join me as we explore 15 mouthwatering recipes that bring a touch of Brazilian magic right to your kitchen. This collection is perfect for adding a bit of fun and flavor to your cooking adventures.

Traditional Chicken Coxinha

Coxinha is a beloved Brazilian snack, known for its crispy exterior and savory filling. Traditionally made with chicken, this dish has become a staple at parties and gatherings, offering a delightful combination of textures and flavors. The name “coxinha” translates to “little thigh,” a nod to the shape of the dumpling, which resembles a chicken drumstick.

Making coxinhas from scratch may seem intimidating, but with the right ingredients and steps, anyone can master this delicious treat.

In this traditional chicken coxinha recipe, you’ll learn how to create a delectable filling using shredded chicken, herbs, and spices, all enveloped in a soft dough that’s then coated with breadcrumbs and fried to perfection. Whether you’re hosting a festive gathering or simply looking to indulge in homemade comfort food, these crispy coxinhas are sure to impress your family and friends.

Ingredients (Serves 4-6):

• 2 cups shredded cooked chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup chopped fresh parsley
• 2 cups all-purpose flour
• 1 cup milk
• 1/4 cup butter
• 2 large eggs
• 1 1/2 cups breadcrumbs
• Vegetable oil (for frying)

Cooking Instructions:

1. Prepare the Chicken Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.

Stir in the shredded chicken, chicken broth, salt, pepper, paprika, and parsley. Cook for about 5-7 minutes until the mixture is well combined and heated through. Remove from heat and let it cool.

2. Make the Dough: In a saucepan, combine the milk and butter, bringing it to a gentle boil. Once boiling, add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let it cool slightly.

3. Form the Coxinhas: Once the dough is manageable, knead it lightly on a floured surface. Take a small piece of dough and flatten it in your palm, placing about a tablespoon of the chicken filling in the center.

Fold the dough over the filling, pinching the edges to seal and form a teardrop shape. Repeat this process until all the dough and filling are used.

4. Prepare for Frying: In one bowl, beat the eggs. In another bowl, place the breadcrumbs. Dip each coxinha in the beaten eggs, then roll it in the breadcrumbs to coat thoroughly.

5. Fry the Coxinhas: In a deep frying pan, heat vegetable oil to 350°F (175°C). Carefully add the coxinhas in batches, frying them until golden brown and crispy, about 4-5 minutes.

Remove them with a slotted spoon and place them on paper towels to drain excess oil.

6. Serve and Enjoy: Allow the coxinhas to cool slightly before serving. They can be enjoyed warm as a snack or appetizer, accompanied by your favorite dipping sauce.

Extra Tips:

When making coxinhas, it’s important to verify that the dough isn’t too sticky or too dry; if it’s too sticky, add a bit more flour.

For added flavor, consider incorporating spices like cumin or cayenne pepper into the chicken filling. Additionally, you can experiment with different fillings, such as cheese or vegetables, for a twist on the traditional recipe.

Make sure to maintain the oil temperature while frying to achieve that perfect crispy texture!

Spicy Chicken Coxinha

Crispy Coxinha is a beloved Brazilian snack that features a delicious filling enveloped in a golden, crispy dough. This particular recipe embraces the flavors of spicy chicken, offering a delightful kick that will tantalize your taste buds. Traditionally shaped like a teardrop, coxinhas are perfect for parties, gatherings, or simply as a delectable treat to enjoy at home. The combination of tender, seasoned chicken and a crispy exterior makes these coxinhas irresistible.

To create the perfect Spicy Chicken Coxinha, you’ll start by preparing the filling, which is made from shredded chicken mixed with an array of spices and a touch of cream cheese for added richness. The dough is then made from flour and chicken broth, guaranteeing an incredibly flavorful base. Once assembled, the coxinhas are coated in breadcrumbs and fried to achieve that ultimate crunch. Gather your ingredients and get ready to impress your family and friends with this delightful dish!

Ingredients (serving size of 4-6 people):

• 2 cups shredded cooked chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons cream cheese
• 1 cup chicken broth
• 2 cups all-purpose flour
• 2 tablespoons butter
• 2 eggs, beaten
• 2 cups breadcrumbs
• Oil for frying

Cooking Instructions:

1. Prepare the Chicken Filling: In a skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, cayenne pepper, paprika, black pepper, and salt. Mix well and cook for an additional 5 minutes. Remove from heat and stir in the cream cheese until fully combined. Let the filling cool.
2. Make the Dough: In a saucepan, combine the chicken broth and butter. Bring to a boil over medium heat. Once boiling, reduce the heat and slowly add the flour, stirring continuously until a dough forms. Cook for 2-3 minutes until the dough is smooth and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
3. Assemble the Coxinhas: Once the dough is cool enough to handle, take a small piece (about the size of a golf ball) and flatten it in your palm. Place a tablespoon of the chicken filling in the center and fold the dough over to encase the filling, shaping it into a teardrop. Confirm that it’s sealed well to avoid any leaks during frying. Repeat with the remaining dough and filling.
4. Coat the Coxinhas: Set up a breading station with the beaten eggs in one bowl and breadcrumbs in another. Dip each coxinha into the egg mixture, allowing excess to drip off, and then roll in the breadcrumbs until fully coated. Repeat for all coxinhas.
5. Fry the Coxinhas: In a deep pan or fryer, heat oil to 350°F (175°C). Carefully add the coxinhas in batches, frying for about 4-5 minutes or until golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels.
6. Serve and Enjoy: Allow the coxinhas to cool slightly before serving. Enjoy them warm with your favorite hot sauce or dipping sauce for an extra kick!

Extra Tips: When preparing your Spicy Chicken Coxinha, consider adjusting the spice levels according to your taste preference. You can also experiment with different fillings such as cheese or vegetables for variety.

If you want to make them ahead of time, you can freeze the assembled coxinhas before frying. Just fry them straight from the freezer, adding a minute or two to the cooking time for a deliciously crispy treat whenever you crave them!

Creamy Cheese Coxinha

Crispy Coxinha is a beloved Brazilian snack, characterized by its deliciously flaky exterior and flavorful filling. One of the most popular variations is the Creamy Cheese Coxinha, which offers a delightful combination of creamy cheese and herbs, all enveloped in a crispy dough. The contrast between the crunchy shell and the gooey, cheesy interior makes this treat irresistible, whether served as an appetizer or a snack. Perfect for parties or family gatherings, these coxinhas will have everyone coming back for more!

Creating Creamy Cheese Coxinha at home might seem intimidating, but with the right ingredients and a little patience, you can master this recipe. The secret lies in the dough, which should be perfectly cooked and rolled out thin enough to hold the savory filling without tearing. Pairing the coxinhas with a spicy dipping sauce can elevate the experience even further. Get ready to impress your friends and family with this delightful Brazilian delicacy!

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1 cup chicken or vegetable broth
• 1 tablespoon butter
• 1 cup cream cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 2 eggs, beaten
• 2 cups breadcrumbs
• Oil for frying

Cooking Instructions

1. Prepare the Dough: In a saucepan, bring the chicken or vegetable broth and butter to a boil. Once boiling, gradually add the flour, stirring continuously until the mixture forms a ball and pulls away from the sides of the pan. This will create a smooth dough. Remove from heat and let it cool slightly.
2. Make the Cheese Filling: In a mixing bowl, combine the cream cheese, mozzarella cheese, garlic powder, onion powder, chopped parsley, salt, and pepper. Mix until well combined and creamy. Set aside for later use.
3. Shape the Coxinhas: Once the dough is cool enough to handle, take a small portion (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the cheese filling in the center, then fold the edges over to seal it, shaping it into a teardrop or drumstick shape. Confirm there are no openings for the filling to escape.
4. Coat the Coxinhas: Set up a dredging station with the beaten eggs in one bowl and the breadcrumbs in another. Dip each coxinha in the beaten eggs first, allowing any excess to drip off, then roll it in the breadcrumbs until fully coated. This will give the coxinhas their signature crispy texture.
5. Fry the Coxinhas: In a large skillet or deep fryer, heat oil over medium heat. Once hot, carefully add the coxinhas in batches, making sure not to overcrowd the pan. Fry them for about 4-5 minutes or until they’re golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
6. Serve: Let the coxinhas cool slightly before serving them warm. They can be enjoyed alone or with your favorite dipping sauce, such as spicy ketchup or aioli.

Extra Tips

When making Creamy Cheese Coxinha, confirm your oil is at the right temperature before frying—too hot can burn the outside while leaving the inside cold, and too cool can make them greasy.

You can also experiment with different cheese blends or add cooked bacon or herbs to the filling for extra flavor. Make sure to seal the edges well to prevent the filling from leaking out during frying. Enjoy your homemade crispy delights!

Beef Coxinha With Spices

Coxinha is a beloved Brazilian snack that has won hearts around the world with its deliciously crispy exterior and savory filling. With a rich history dating back to the late 19th century, coxinha was originally made with chicken, but variations have emerged that use different fillings, including beef. This recipe for Beef Coxinha with Spices takes the traditional idea and elevates it with a blend of aromatic spices, making your taste buds dance with joy.

The process of making coxinha might seem intimidating at first, but with a little patience and practice, you’ll be able to create these delightful treats that are perfect for parties or simply a snack at home. To achieve the perfect balance of flavors and textures, it’s crucial to prepare the dough and filling separately before assembling the coxinhas.

The dough is made from a combination of flour, chicken broth, and butter, resulting in a soft and pliable base that crisps beautifully when fried. The beef filling is seasoned with a mix of spices that enhance the natural richness of the meat. Once you have everything ready, you can shape the coxinhas and fry them to a golden brown perfection. Let’s jump into the ingredients and instructions for this mouthwatering dish!

Ingredients (serving size: 4-6 people):

• 2 cups of all-purpose flour
• 1 cup of beef broth
• 4 tablespoons of unsalted butter
• 1 pound of ground beef
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of black pepper
• 1/2 teaspoon of salt
• 1/2 teaspoon of cayenne pepper (optional for heat)
• 2 tablespoons of chopped fresh parsley (or cilantro)
• 1 egg, beaten (for egg wash)
• Oil for frying

Cooking Instructions:

1. Prepare the filling: In a large skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Next, add the ground beef, breaking it up with a spatula and cooking until browned. Season the beef with paprika, cumin, black pepper, salt, and cayenne pepper (if using). Cook for about 5-7 minutes or until the beef is cooked through. Stir in the chopped parsley, then remove from heat and let it cool.

2. Make the dough: In a medium saucepan, bring the beef broth and butter to a boil. Once boiling, add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a dough that pulls away from the sides of the pan. This should take about 2 minutes.

Remove the dough from the heat and let it cool slightly before kneading it for a couple of minutes until smooth.

3. Shape the coxinhas: Once the dough is cool enough to handle, pinch off a small piece (about the size of a golf ball) and flatten it into a disk in your palm. Place about a tablespoon of the beef filling in the center of the disk.

Fold the edges over the filling to enclose it and pinch the top to form a teardrop shape. Repeat this process until all the dough and filling are used.

4. Prepare for frying****: In a shallow dish, place the beaten egg. In another dish, you can set up a mixture of flour or breadcrumbs for coating. Dip each shaped coxinha first in the egg wash and then coat with flour or breadcrumbs, making sure to apply an even layer.

5. Fry the coxinhas: In a deep frying pan or pot, heat oil over medium heat (about 350°F or 180°C). Carefully add the coxinhas in batches, making sure not to overcrowd the pan. Fry them for about 4-5 minutes or until they turn golden brown and crispy.

Remove them with a slotted spoon and drain on paper towels.

Extra Tips: To guarantee your coxinhas are extra crispy, make sure the oil is hot enough before adding them to the fryer. A good test is to drop a small piece of dough into the oil – if it sizzles immediately, you’re ready to fry.

Also, feel free to experiment with different spices in the beef filling to suit your taste. For a healthier option, you can bake the coxinhas in the oven at 375°F (190°C) for about 20-25 minutes, until they’re golden and cooked through. Enjoy your crispy beef coxinhas!

Vegetarian Spinach and Cheese Coxinha

Crispy Coxinha, a beloved Brazilian snack, traditionally features a savory filling encased in a delicate dough and deep-fried to perfection. This vegetarian version, infused with spinach and cheese, offers a delicious alternative that’s both satisfying and packed with flavor. The combination of creamy cheese and vibrant spinach provides a delightful filling, while the crispy exterior adds the perfect crunch.

Whether for a party, family gathering, or a tasty treat at home, Vegetarian Spinach and Cheese Coxinha is sure to please everyone.

Making Vegetarian Spinach and Cheese Coxinha is simpler than you might think. With just a few key ingredients and some easy-to-follow steps, you’ll create a dish that not only looks impressive but tastes incredible. Serve these coxinhas as an appetizer, snack, or even a main dish alongside a fresh salad or dipping sauce. Get ready to impress your friends and family with this delightful vegetarian twist on a classic Brazilian favorite!

Ingredients (serves 4-6):

• 2 cups all-purpose flour
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 cup cooked spinach, chopped
• 1 cup cream cheese, softened
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup breadcrumbs
• Oil for frying

Cooking Instructions:

1. Prepare the Dough: In a saucepan, combine the vegetable broth, olive oil, and salt. Bring to a boil. Gradually add the flour, stirring constantly until the mixture forms a dough. Cook the dough for another 2 minutes on low heat, then remove it from the heat and let it cool slightly.
2. Make the Filling: In a mixing bowl, combine the cooked spinach, cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, and onion powder. Mix well until all ingredients are thoroughly combined and the filling is creamy.
3. Shape the Coxinhas: Once the dough is cool enough to handle, take a small piece (about the size of a golf ball) and flatten it in your hand. Place a tablespoon of the spinach and cheese filling in the center. Carefully fold the dough over the filling to form a teardrop shape, sealing the edges well. Repeat this process until all the dough and filling are used.
4. Coat the Coxinhas: Set up a breading station by placing breadcrumbs in a shallow dish. Dip each shaped coxinha into the breadcrumbs, ensuring they’re well-coated. This will give them a crispy texture when fried.
5. Fry the Coxinhas: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the coxinhas in batches, avoiding overcrowding. Fry them for about 4-5 minutes on each side, or until they’re golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
6. Serve: Allow the coxinhas to cool slightly before serving. They can be enjoyed warm on their own or with your favorite dipping sauce.

Extra Tips:

For an even more flavorful coxinha, consider adding herbs like fresh parsley or dill to the filling mixture. You can also experiment with different cheeses, such as feta or sharp cheddar, to give your coxinhas a unique twist.

If you prefer a healthier option, baking the coxinhas instead of frying them is possible; simply brush them with olive oil and bake in a preheated oven at 375°F (190°C) until golden and crispy. Enjoy your cooking experience!

Sweet Potato and Black Bean Coxinha

Coxinha is a beloved Brazilian snack traditionally filled with chicken, but this vegetarian version swaps the meat for a delicious filling of sweet potatoes and black beans. The result is a crispy, flavorful treat that’s perfect for parties, gatherings, or just as a delightful snack at home. The combination of creamy sweet potatoes and hearty black beans provides a satisfying texture and taste, while the crispy outer layer adds a wonderful crunch.

Making sweet potato and black bean coxinhas is a fun and rewarding process. You’ll start by preparing the filling, followed by making the dough that encases the mixture. Once you’ve shaped the coxinhas, they’ll be breaded and fried (or baked for a healthier option) until golden brown. This dish isn’t only a fantastic way to enjoy plant-based ingredients but also a great opportunity to impress your family and friends with your culinary skills.

Ingredients (Serves 4-6):

• 2 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup all-purpose flour (plus more for dusting)
• 1/2 cup cornmeal
• 1 cup vegetable broth
• 1/2 cup breadcrumbs
• Oil for frying (or baking)

Cooking Instructions:

1. Prepare the Filling: Begin by peeling and chopping the sweet potatoes into chunks. Boil them in a pot of water until tender, which should take about 15-20 minutes. Drain and mash the sweet potatoes in a large bowl.
2. Cook the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Combine Ingredients: Add the rinsed black beans, cumin, paprika, salt, and pepper to the skillet with the onion and garlic. Stir everything together and cook for an additional 5 minutes. Then, mix this blend into the mashed sweet potatoes until well combined. Let the filling cool slightly.
4. Make the Dough: In a saucepan, bring the vegetable broth to a boil. Gradually add the flour, stirring continuously until a dough forms. Cook for another 2-3 minutes until the dough pulls away from the sides of the pan. Remove from heat and let it cool slightly.
5. Shape the Coxinhas: Once the dough is manageable, dust your hands and the work surface with flour. Take a small piece of dough and flatten it into a disc. Place a tablespoon of the sweet potato and black bean filling in the center, then fold the dough around the filling to form a teardrop shape. Confirm the filling is fully enclosed. Repeat this process until all the dough and filling are used.
6. Bread the Coxinhas: Prepare three shallow dishes: one with flour, one with breadcrumbs, and one with cornmeal. Dredge each coxinha first in flour, then dip into the cornmeal, and finally coat with breadcrumbs. This will create a crispy outer layer.
7. Fry or Bake: If frying, heat oil in a deep pan over medium-high heat. Fry the coxinhas in batches until golden brown on all sides, about 3-4 minutes per batch. If baking, preheat your oven to 375°F (190°C) and place the coxinhas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until they’re crispy and golden.

Extra Tips:

For an extra layer of flavor, consider adding spices like chili powder or cilantro to the filling. You can also experiment by adding other vegetables such as corn or bell peppers.

If you prefer a healthier option, baking the coxinhas is a great alternative that still yields a delicious crunch. Serve them with a side of your favorite dipping sauce, such as salsa or avocado crema, to enhance the experience!

Coconut Shrimp Coxinha

Coconut Shrimp Coxinha is a delightful twist on the beloved Brazilian snack, coxinha. Traditionally filled with shredded chicken, this version incorporates succulent shrimp mixed with coconut for a tropical flair. The combination of flavors and textures is sure to captivate your family and friends, making it a perfect addition to any gathering or party.

With a crispy outer layer and a savory filling, these coxinhas are irresistible and will have everyone coming back for more.

Making Coconut Shrimp Coxinha requires a bit of time and effort, but the end result is well worth it. The process starts with preparing the dough, followed by crafting the delicious filling, and ends with frying the coxinhas to golden perfection. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through each step to guarantee your coxinhas come out beautifully.

Ingredients (Serves 4-6)

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded coconut (sweetened or unsweetened)
• 1 cup cream of coconut
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon lime juice
• Salt and pepper, to taste
• 2 cups all-purpose flour
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 2 eggs, beaten
• 2 cups breadcrumbs (panko or regular)
• Vegetable oil, for frying

Cooking Instructions

1. Prepare the Filling: In a pan over medium heat, add olive oil, then sauté the chopped onion until translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the shrimp, cooking until they turn pink, approximately 3-4 minutes. Remove from heat, then add shredded coconut, cream of coconut, lime juice, salt, and pepper. Mix well and set aside to cool.

2. Make the Dough: In a saucepan, bring the chicken or vegetable broth to a boil. Once boiling, reduce the heat and slowly add the flour while stirring continuously.

Mix until the dough pulls away from the sides of the pan and forms a ball. Allow the dough to cool for a few minutes until it’s manageable.

3. Form the Coxinhas: Once the dough is cool enough to handle, take a small piece (about the size of a golf ball) and flatten it in your palm.

Place a spoonful of the shrimp filling in the center, then carefully fold the dough around the filling and pinch the ends to create a teardrop shape. Repeat this process until all the dough and filling are used.

4. Prepare for Frying: Set up a dredging station with two shallow bowls: one with beaten eggs and another with breadcrumbs.

Dip each coxinha in the egg, allowing excess to drip off, then coat with breadcrumbs, pressing gently to guarantee the coating adheres.

5. Fry the Coxinhas: In a deep frying pan or pot, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the coxinhas in batches, making sure not to overcrowd the pan.

Fry until they’re golden brown and crispy, about 4-5 minutes per side. Remove with a slotted spoon and drain on paper towels.

Extra Tips

When making Coconut Shrimp Coxinha, it’s essential to verify the oil is at the right temperature before frying; too low will result in greasy coxinhas, while too high can burn them.

To test the oil, drop a small piece of dough in; if it bubbles and rises to the surface, it’s ready. Additionally, consider adding fresh herbs like cilantro or parsley to the shrimp filling for an extra burst of flavor.

Serve your coxinhas with a side of spicy dipping sauce or a tangy aioli for a delicious accompaniment. Enjoy!

Mushroom and Truffle Coxinha

Mushroom and Truffle Coxinha is an exquisite twist on the traditional Brazilian snack, combining the rich flavors of mushrooms with the luxurious aroma of truffle oil. These delightful treats feature a crispy exterior and a creamy filling that makes them perfect for serving at parties or enjoying as an indulgent snack. The earthiness of the mushrooms pairs beautifully with the subtle notes of truffle, offering a unique experience that elevates the classic coxinha to gourmet status.

Making Mushroom and Truffle Coxinha may take a little effort, but the end result is well worth it. The process involves preparing a flavorful filling, crafting a dough from scratch, and frying the coxinhas to achieve that perfect crunch. Whether you’re a seasoned cook or a culinary novice, this recipe will guide you through each step, so you can impress your family and friends with these delicious bites.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1 cup chicken or vegetable broth
• 1 tablespoon butter
• 1 teaspoon salt
• 1 cup mushrooms, finely chopped (such as cremini or shiitake)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cream cheese
• 2 tablespoons truffle oil
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• Breadcrumbs, for coating
• Oil, for frying

Cooking Instructions

1. Prepare the Dough: In a saucepan, heat the chicken or vegetable broth along with the butter and salt until boiling. Gradually add the flour while stirring continuously with a wooden spoon to prevent lumps from forming.

Keep stirring until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool for a few minutes.

2. Make the Filling: In a skillet over medium heat, add a splash of oil and sauté the onions until translucent. Add the garlic and cook for an additional minute until fragrant.

Next, add the chopped mushrooms and cook until they release their moisture and become tender. Stir in the cream cheese, truffle oil, Parmesan cheese, and black pepper. Mix until well combined, then remove from heat and let the filling cool.

3. Shape the Coxinhas: Once the dough is cool enough to handle, take a small piece (about the size of a golf ball) and flatten it in your palm. Place a teaspoon of the mushroom filling in the center, then fold the dough over the filling and pinch the edges to seal.

Shape the coxinha into a teardrop form and set aside. Repeat this process until all the dough and filling are used.

4. Coat and Fry the Coxinhas: In a shallow dish, place the breadcrumbs. Roll each shaped coxinha in the breadcrumbs to coat evenly.

In a deep frying pan, heat oil over medium heat until hot. Carefully add the coxinhas in batches, frying until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.

5. Serve: Allow the coxinhas to cool slightly before serving. They can be enjoyed warm or at room temperature, making them perfect for any occasion.

Extra Tips

To enhance the flavor of your Mushroom and Truffle Coxinha, consider adding some fresh herbs, such as parsley or thyme, to the filling for an extra layer of freshness.

Make sure your oil is hot enough before frying to achieve that perfect crispness; you can test this by dropping a small piece of dough into the oil—if it sizzles immediately, it’s ready. Additionally, you can experiment with different types of mushrooms or even add a touch of spice to the filling for a bit of heat. Enjoy your delicious creations!

Barbecue Pulled Pork Coxinha

Coxinha is a beloved Brazilian snack that features a savory filling encased in a crispy dough. The traditional filling is made from chicken, but in this recipe, we give it a delicious twist by using barbecue pulled pork. The smoky, tangy flavors of the pulled pork complement the crispy exterior of the coxinha, making it an irresistible treat for gatherings or as a snack at home.

Whether you’re serving them as an appetizer or a main dish, these barbecue pulled pork coxinhas are bound to impress your family and friends.

Making coxinhas can be a fun and rewarding culinary experience. While the process may seem a bit involved, the result is well worth the effort. With the right preparation and technique, you’ll achieve the perfect balance of crunchy dough and flavorful filling.

Follow this recipe to create a batch of coxinhas that are crispy on the outside and packed with a delicious barbecue pulled pork filling.

Ingredients (Serves 4-6)

• 2 cups shredded barbecue pulled pork
• 1 cup chicken broth
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 egg
• 1 cup breadcrumbs
• Oil for frying

Cooking Instructions

1. Prepare the Filling: In a mixing bowl, combine the shredded barbecue pulled pork with a bit of the barbecue sauce for added moisture and flavor. Mix well and set aside. If the pulled pork is cold, you may want to warm it slightly to make it easier to work with.
2. Make the Dough: In a saucepan, heat the chicken broth, milk, unsalted butter, salt, garlic powder, and onion powder over medium heat until it begins to simmer. Gradually add in the all-purpose flour and cornmeal, stirring continuously until a dough forms and pulls away from the sides of the pan. This should take about 5 minutes.
3. Knead the Dough: Transfer the dough to a clean surface and let it cool for a few minutes. Once it’s cool enough to handle, knead the dough for about 2-3 minutes until it becomes smooth and elastic.
4. Shape the Coxinhas: Divide the dough into small balls, about the size of a golf ball. Flatten each ball into a disc and place a spoonful of the pulled pork filling in the center. Fold the edges over the filling to create a teardrop shape, sealing the edges well to prevent the filling from leaking during frying.
5. Prepare for Frying: In a shallow bowl, beat the egg and set aside. In another bowl, place the breadcrumbs. Dip each coxinha into the beaten egg, allowing any excess to drip off, then coat it in the breadcrumbs, guaranteeing an even layer.
6. Fry the Coxinhas: In a large pot or deep fryer, heat oil to 350°F (175°C). Carefully add the coxinhas in batches, frying them for about 4-5 minutes, or until they’re golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.
7. Serve: Allow the coxinhas to cool slightly before serving. They can be enjoyed on their own or with additional barbecue sauce for dipping.

Extra Tips

When preparing barbecue pulled pork coxinhas, consider using homemade pulled pork for a richer flavor. If you’re short on time, store-bought pulled pork can also work well.

Additionally, you can experiment with different fillings, such as spicy barbecue or adding cheese for extra creaminess. Be sure to maintain the oil temperature while frying, as this will guarantee a crispy exterior without excessive greasiness.

Finally, coxinhas can be frozen before frying, making them a great make-ahead option for parties or gatherings.

Pesto Chicken Coxinha

Coxinha is a beloved Brazilian snack that has gained popularity around the world. Traditionally made from shredded chicken and dough, this version introduces a delightful twist with the addition of pesto, offering an aromatic and flavorful filling.

Pesto Chicken Coxinha combines the classic elements of the treat while infusing a burst of fresh basil, garlic, and cheese that elevates the taste experience. Perfect for parties, gatherings, or simply as a delicious snack, these coxinhas are sure to impress your family and friends.

Preparing Pesto Chicken Coxinha may take some time and effort, but the end result is well worth it. The crispy outer layer conceals a moist and savory filling that’s sure to satisfy your cravings.

Whether you’re hosting a gathering or just looking for a fun cooking project, these coxinhas are a fantastic choice. Let’s plunge into this delicious recipe, perfect for serving 4-6 people!

Ingredients:

• 2 cups shredded cooked chicken
• 1/2 cup pesto sauce (store-bought or homemade)
• 2 cups all-purpose flour
• 1 cup chicken broth
• 1/4 cup unsalted butter
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup breadcrumbs
• Oil for frying

Cooking Instructions:

1. Prepare the Filling: In a bowl, mix the shredded chicken with the pesto sauce until well combined. Make sure the chicken is evenly coated in the pesto, allowing the flavors to meld. Set aside.
2. Make the Dough: In a saucepan, combine the chicken broth, butter, and salt. Bring to a boil over medium heat. Once boiling, gradually add the flour while stirring continuously. Keep stirring until the mixture forms a dough that pulls away from the sides of the pan. This should take about 2-3 minutes.
3. Knead the Dough: Once the dough has formed, transfer it to a clean surface and knead it for a couple of minutes until it’s smooth and elastic. Let it cool slightly for easier handling.
4. Shape the Coxinhas: Take a small piece of dough and flatten it in the palm of your hand to form a small disc. Place about 1 tablespoon of the pesto chicken filling in the center. Fold the dough over the filling to form a teardrop shape, pinching the edges to seal well. Repeat this process until all the dough and filling are used.
5. Prepare for Frying: Set up a breading station by placing the beaten egg in one shallow dish and the breadcrumbs in another. Dip each coxinha into the egg, allowing the excess to drip off, and then coat it with breadcrumbs, ensuring an even layer.
6. Fry the Coxinhas: In a deep skillet or fryer, heat oil over medium-high heat. Once the oil is hot, carefully add the coxinhas in batches, frying them until they’re golden brown and crispy, about 4-5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to absorb excess oil.
7. Serve: Once all the coxinhas are fried, serve them warm with your favorite dipping sauce or enjoy them plain. They’re best enjoyed fresh but can also be stored in an airtight container for a few days.

Extra Tips:

When making Pesto Chicken Coxinha, consider using homemade pesto for a fresher taste, or experiment with different types of nuts in your pesto for varied flavors.

If you prefer baking over frying, you can brush the coxinhas with a bit of oil and bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden brown.

Additionally, freeze any uncooked coxinhas on a baking sheet and then transfer them to a freezer bag for easy meal prep. Simply fry or bake them straight from frozen for a quick snack anytime!

Cauliflower and Cheese Coxinha

Coxinha is a beloved Brazilian snack, known for its crispy exterior and savory filling. This particular recipe combines the delicate flavors of cauliflower and cheese, making it a perfect vegetarian option that doesn’t compromise on taste or texture. The cauliflower adds a subtle earthiness, while the cheese brings a rich creaminess that binds the filling together. These coxinhas are sure to be a hit at parties or as a delightful snack at home.

Preparing Cauliflower and Cheese Coxinha is an enjoyable process that results in a deliciously crispy treat. The dough is made from a combination of flour and broth, which gives it a unique flavor and texture. Once filled with the cheesy cauliflower mixture, these coxinhas are coated in breadcrumbs and fried until golden brown. The end result is a crispy exterior that gives way to a warm, cheesy filling, creating a mouthwatering experience with every bite.

Ingredients (serving size: 4-6 people)

• 1 medium head of cauliflower, cut into florets
• 1 cup shredded cheese (mozzarella or a blend)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 cups chicken or vegetable broth
• 2 cups all-purpose flour
• 1 large egg, beaten
• 2 cups breadcrumbs (preferably panko)
• Oil for frying

Cooking Instructions

1. Prepare the Filling: In a pot, bring water to a boil and add the cauliflower florets. Cook for about 10 minutes or until tender. Drain the cauliflower and let it cool slightly.

In a skillet, heat the olive oil over medium heat, add the chopped onion and garlic, and sauté until softened and fragrant. Add the cooked cauliflower to the skillet, then mash it lightly with a fork. Stir in the shredded cheese, salt, pepper, and paprika. Mix well until the cheese melts and the filling is creamy. Remove from heat and let it cool.

2. Make the Dough: In a saucepan, bring the chicken or vegetable broth to a boil. Gradually add the flour while stirring continuously to avoid lumps. Keep stirring until the mixture forms a dough that pulls away from the sides of the pan, about 2-3 minutes. Remove the dough from the heat and let it cool for a few minutes.

3. Assemble the Coxinha: Once the dough is cool enough to handle, take a small piece (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the cauliflower and cheese filling in the center. Fold the dough over the filling and pinch the edges to seal completely, shaping it into a teardrop form. Repeat this process until all the dough and filling are used.

4. Coat the Coxinha: Set up a breading station with the beaten egg in one bowl and the breadcrumbs in another. Dip each coxinha into the egg, allowing any excess to drip off, then roll it in the breadcrumbs until evenly coated. This step is essential for achieving a crispy texture.

5. Fry the Coxinha: In a large pan, heat oil over medium-high heat. Carefully add the coxinhas to the hot oil in batches, frying them for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the fried coxinhas to a paper towel-lined plate to drain any excess oil.

Extra Tips

When making Cauliflower and Cheese Coxinha, it’s important to verify that the filling isn’t too moist, as this can make it difficult to seal the coxinhas properly. If the filling feels too wet, you can add a bit more cheese or breadcrumbs to help bind it.

Additionally, you can experiment with different types of cheese for varied flavors or even add spices to the filling to enhance the taste. For a healthier alternative, consider baking the coxinhas in the oven instead of frying them—just brush them lightly with oil before baking to achieve a golden crust. Enjoy your crispy coxinhas!

Thai Chicken Coxinha With Peanut Sauce

Crispy Coxinha is a beloved Brazilian snack, traditionally filled with shredded chicken and enveloped in a dough that becomes golden and crispy when fried. This variation, Thai Chicken Coxinha with Peanut Sauce, brings an exciting twist to the classic recipe by incorporating Thai flavors. The filling features a harmonious blend of tender chicken, aromatic spices, and a hint of lime, all complemented by a creamy peanut sauce that adds depth and richness.

Perfect for gatherings or as a snack, these delightful morsels are sure to impress your guests with their unique flavor profile. Making these coxinhas isn’t only about the fantastic taste but also about the fun process of shaping and frying them. Whether you’re hosting a party or simply looking to enjoy a new take on a classic dish, Thai Chicken Coxinha with Peanut Sauce will be a hit. The combination of crispy exterior and savory filling, paired with the luscious sauce, creates an unforgettable culinary experience.

Ingredients (Serves 4-6):

• 500g of boneless chicken thighs
• 1 tablespoon of vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon of ginger, grated
• 1 tablespoon of soy sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of lime juice
• 1 tablespoon of fresh cilantro, chopped
• 1 cup of all-purpose flour
• 1 cup of chicken broth
• 2 eggs, beaten
• 2 cups of breadcrumbs
• Oil for frying

For the Peanut Sauce:

• 1/2 cup of peanut butter
• 1/4 cup of coconut milk
• 1 tablespoon of soy sauce
• 1 tablespoon of lime juice
• 1 teaspoon of sugar
• 1/2 teaspoon of chili flakes (optional)

Cooking Instructions:

1. Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add the chicken thighs, soy sauce, fish sauce, and lime juice. Cover and cook for about 20 minutes, or until the chicken is cooked through and tender. Once done, shred the chicken using two forks and mix in the chopped cilantro. Set aside to cool.

2. Prepare the Dough: In a saucepan, bring the chicken broth to a boil. Gradually add the flour, stirring continuously until the mixture forms a dough that pulls away from the sides of the pan.

Remove from heat and let it cool slightly. Once cool enough to handle, knead the dough until smooth.

3. Shape the Coxinhas: Divide the dough into small balls, about the size of a golf ball. Flatten each ball in the palm of your hand and place a spoonful of the chicken filling in the center.

Carefully fold the dough over the filling, pinching the edges to seal and forming a teardrop shape. Repeat this process with the remaining dough and filling.

4. Prepare the Peanut Sauce: In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, sugar, and chili flakes until smooth.

Adjust the consistency with a bit of water if needed, and set aside.

5. Fry the Coxinhas: In a deep frying pan or pot, heat oil over medium-high heat. Once the oil is hot, dip each coxinha in the beaten eggs and then coat with breadcrumbs.

Fry in batches until golden brown, about 4-5 minutes per side. Remove with a slotted spoon and drain on paper towels.

6. Serve: Arrange the crispy coxinhas on a platter and serve warm with the peanut sauce drizzled on top or in a small bowl for dipping.

Extra Tips:

For extra flavor, consider adding a bit of chopped red chili or scallions to the chicken filling. You can also bake the coxinhas for a healthier option; simply brush them with a little oil and bake at 180°C (350°F) for about 25-30 minutes, or until golden brown.

Make sure to keep an eye on them to prevent burning. Enjoy your Thai Chicken Coxinha with Peanut Sauce as a delightful snack or appetizer!

Buffalo Chicken Coxinha

Buffalo Chicken Coxinha is a delightful twist on the traditional Brazilian snack, coxinha. This savory treat features a filling made with shredded chicken tossed in spicy buffalo sauce, encased in a soft dough and then deep-fried to perfection. The combination of the spicy, tangy filling and the crispy outer shell makes these coxinhas an irresistible appetizer or snack for parties, game days, or any gathering where delicious food is the star of the show.

The preparation involves making a flavorful filling, crafting the dough, shaping the coxinhas, and frying them until golden brown. The result is a dish that’s not only delicious but also has a fun, finger-food quality that everyone will enjoy. Whether you’re a fan of traditional Brazilian cuisine or just looking to spice up your appetizer game, these Buffalo Chicken Coxinhas are sure to impress.

Ingredients (Serves 4-6)

• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1/2 cup cream cheese, softened
• 2 cups all-purpose flour
• 1/2 cup chicken broth
• 1/4 cup unsalted butter
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup breadcrumbs (for coating)
• Vegetable oil (for frying)

Cooking Instructions

1. Prepare the Filling: In a mixing bowl, combine the shredded chicken, buffalo sauce, and cream cheese. Stir until the chicken is evenly coated and the mixture is well combined. Set aside to cool.

2. Make the Dough: In a saucepan, melt the butter over medium heat. Add the chicken broth, salt, pepper, and garlic powder, and bring to a simmer. Gradually add the flour, stirring constantly until a dough forms.

Continue to cook for another 2-3 minutes, stirring until the dough pulls away from the sides of the pan. Remove from heat and let it cool slightly.

3. Shape the Coxinhas: Once the dough is cool enough to handle, take small portions (about the size of a golf ball) and flatten them in your palm. Place a spoonful of the buffalo chicken filling in the center, then fold the dough over the filling and pinch the edges to seal, shaping it into a teardrop or drumstick shape.

Repeat with the remaining dough and filling.

4. Coat the Coxinhas: Set up a breading station with the beaten egg in one bowl and the breadcrumbs in another. Dip each shaped coxinha first into the egg, ensuring it’s fully coated, and then roll it in the breadcrumbs until well covered.

5. Fry the Coxinhas: In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the coxinhas in batches, making sure not to overcrowd the pan.

Fry for about 4-5 minutes on each side or until they’re golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

6. Serve: Allow the coxinhas to cool slightly before serving. They can be enjoyed warm on their own or with your favorite dipping sauce.

Extra Tips

To enhance the flavor of your Buffalo Chicken Coxinhas, consider adding some diced celery or blue cheese crumbles to the chicken filling for an extra kick reminiscent of traditional buffalo wings.

Make sure your oil is hot enough before frying to achieve the perfect crispy texture. If you want to make them ahead of time, you can freeze the shaped, uncooked coxinhas and fry them directly from the freezer when you’re ready to serve. Enjoy your delicious Buffalo Chicken Coxinhas!

Smoked Salmon and Cream Cheese Coxinha

Coxinha is a beloved Brazilian snack that combines a savory filling with a crispy outer shell. Traditionally filled with shredded chicken, this innovative smoked salmon and cream cheese variation brings a delightful twist to the classic recipe. The combination of rich cream cheese and smoky salmon creates a luxurious filling that pairs beautifully with the crunchy dough, making it an ideal appetizer for gatherings or a unique party snack.

In this recipe, we’ll guide you through the steps to create your own smoked salmon and cream cheese coxinha. The process may seem intricate, but with a little patience, you’ll be rewarded with golden, crispy delights that are sure to impress your guests. Let’s explore the ingredients and cooking instructions to create this delicious dish for 4-6 people.

Ingredients:

• 2 cups all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup smoked salmon, chopped
• 1/2 cup cream cheese, softened
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 egg, beaten (for egg wash)
• 1 cup breadcrumbs (for coating)
• Oil for frying

Cooking Instructions:

1. Prepare the Dough: In a medium saucepan, combine the chicken broth, milk, butter, salt, and black pepper. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, gradually add the flour while stirring continuously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
2. Make the Filling: In a mixing bowl, combine the chopped smoked salmon, softened cream cheese, and chopped dill. Mix well until all ingredients are fully incorporated. Set aside.
3. Shape the Coxinhas: Once the dough has cooled enough to handle, knead it lightly on a floured surface until smooth. Pinch off small pieces of dough (about the size of a golf ball) and flatten them in the palm of your hand. Place a teaspoon of the smoked salmon filling in the center and fold the dough over to encase the filling completely. Shape it into a teardrop or drumstick shape, sealing the edges well.
4. Coat the Coxinhas: Set up a breading station by placing the beaten egg in one bowl and the breadcrumbs in another. Dip each coxinha in the egg wash, allowing any excess to drip off, then coat it in breadcrumbs, ensuring it’s fully covered. Place the coated coxinhas on a plate or tray.
5. Fry the Coxinhas: In a deep skillet or pot, heat oil over medium-high heat until it reaches 350°F (175°C). Carefully add the coxinhas in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
6. Serve and Enjoy: Allow the coxinhas to cool slightly before serving. They’re best enjoyed warm, with a side of dipping sauce such as sour cream or a tangy lemon aioli.

Extra Tips: For an extra flavor boost, consider adding capers or finely chopped red onion to the filling mixture. You can also bake the coxinhas instead of frying them for a healthier version; just brush them with oil and bake at 375°F (190°C) for about 20-25 minutes or until golden brown. If you have leftover filling, it can be used as a spread on crackers or bread for a delicious snack!

Nutella Coxinha for Dessert

Coxinha is a beloved Brazilian snack typically filled with savory chicken and shaped like a teardrop. However, we’re taking a delicious twist on this classic dish by creating a Nutella Coxinha for dessert. This delightful treat combines the crispy exterior of traditional coxinha with a rich, gooey Nutella filling, making it the perfect sweet indulgence. Ideal for parties or as a unique dessert option, these Nutella Coxinhas will surely impress anyone with a sweet tooth!

Making Nutella Coxinhas involves preparing a dough that’s crispy and golden-brown on the outside while maintaining a soft, chewy texture on the inside. This treat is then filled with creamy Nutella, giving you that perfect contrast between the crunchy exterior and the luscious chocolate-hazelnut filling. Follow this recipe to create a batch that serves 4-6 people, perfect for sharing or enjoying all to yourself!

Ingredients

• 2 cups all-purpose flour
• 1 cup chicken or vegetable broth
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1 cup Nutella
• 1 egg, beaten
• 1 cup breadcrumbs
• Oil for frying
• Powdered sugar (optional, for dusting)

Cooking Instructions

1. Prepare the dough: In a medium saucepan, combine the chicken or vegetable broth, butter, and salt. Bring the mixture to a boil over medium heat. Once boiling, add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan.

Remove from heat and let the dough cool for about 10 minutes.

2. Shape the coxinhas: Once the dough has cooled enough to handle, take a small piece (about the size of a golf ball) and flatten it in the palm of your hand to create a small disc. Place about a teaspoon of Nutella in the center and fold the dough around the filling to seal it.

Pinch the top and shape it into a teardrop form. Repeat this process until all dough is used.

3. Prepare for frying****: Set up a breading station by placing the beaten egg in one bowl and the breadcrumbs in another. Dip each shaped coxinha first into the beaten egg, making sure it’s fully coated, and then roll it in the breadcrumbs until well-covered.

This will create the crispy exterior once fried.

4. Fry the coxinhas: In a deep frying pan, heat oil over medium-high heat until hot (about 350°F or 180°C). Carefully add the breaded coxinhas in batches, making sure not to overcrowd the pan.

Fry for about 4-5 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

5. Serve: Allow the coxinhas to cool for a few minutes before dusting them with powdered sugar if desired.

Serve warm, and enjoy the delightful contrast of crispy and gooey textures!

Extra Tips

When making Nutella Coxinhas, make certain that the dough is at a manageable temperature to handle, as overly hot dough can be difficult to shape.

For an extra touch, consider adding a sprinkle of sea salt on top before serving, which complements the sweetness of the Nutella beautifully. Additionally, you can experiment with different fillings, such as peanut butter or chocolate spreads, to create your custom dessert coxinhas!