Coxinha de palmito (Brazilian palm heart croquettes)
Coxinha are Brazilian croquettes that can have many different fillings but they always have the typical teardrop shape.
1 person made this
Makes: 18 croquettes
For the filling
1 onion, minced
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
500g plain flour
1 egg, lightly beaten
oil for frying
Method Prep:1hr › Ready in:1hr
Make the filling
Saute onion in olive oil until soft. Add garlic and saute for 1 further minute.
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.
Remove from the heat and cool slightly, then add cheese and mix till well combined. Adjust seasoning. Chill until using.
Make the dough
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.
Transfer to a clean work surface (no problem if you still have pieces of raw flour in it).
When cool enough to handle, knead the dough with your hands until smooth and elastic.
Take off small golfball size pieces, flatten and add some filling in the centre. Shape around the filling into the typical teardrop shape.
In a bowl beat egg and milk. Dip the croquettes in the mixture then dredge in breadcrumbs.
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.