Coxinha de palmito (Brazilian palm heart croquettes)

    1 hour

    Coxinha are Brazilian croquettes that can have many different fillings but they always have the typical teardrop shape.


    1 person made this

    Ingredients
    Makes: 18 croquettes

    • For the filling
    • 1 onion, minced
    • olive oil
    • 2 garlic cloves, minced
    • 1 (400g) tin heats of palm, drained
    • 2 tomatoes, diced
    • salt and pepper
    • 150g cream cheese
    • For the dough
    • 900ml vegetable stock
    • 60g butter
    • salt
    • 500g plain flour
    • 1 egg, lightly beaten
    • 375ml milk
    • breadcrumbs
    • oil for frying

    Method
    Prep:1hr  ›  Ready in:1hr 

      Make the filling

    1. Saute onion in olive oil until soft. Add garlic and saute for 1 further minute.
    2. Add the hearts of palm and sauté till well heated. Add tomato and sauté for a little longer till everything is soft. Season with salt and pepper to taste.
    3. Remove from the heat and cool slightly, then add cheese and mix till well combined. Adjust seasoning. Chill until using.
    4. Make the dough

    5. In a saucepan add vegetable stock, butter and salt and bring to the boil. Add all the flour at once and mix immediately with a wooden soon til the mixture thickens and start to detach from the bottom of the pan.
    6. Transfer to a clean work surface (no problem if you still have pieces of raw flour in it).
    7. When cool enough to handle, knead the dough with your hands until smooth and elastic.
    8. Take off small golfball size pieces, flatten and add some filling in the centre. Shape around the filling into the typical teardrop shape.
    9. In a bowl beat egg and milk. Dip the croquettes in the mixture then dredge in breadcrumbs.
    10. Heat oil in a deep fryer or a heavy saucepan and fry croquettes till golden brown on all sides. Degrease on kitchen towels and serve.

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