COXINHA DE FRANGO - Brazilian drumsticks
Coxinha de frango is a specialty of Brazilian cuisine. Variations on the theme are numerous, but they are basically croquettes made of cooked dough that is similar to the dough for a donut princess, stuffed with chopped chicken meat and fried in deep oil. The meat of the drumsticks in the filling was once used, so they got their name (chicken drumsticks) from the main ingredient as well as from the irresistible resemblance to the shape of the same. Convenient serving on all occasions, as an appetizer or main course. This time served in combination with cold arugula sauce, and would go well with guacamole sauce or salsa.
Preparation steps
- Cook the white meat and onion halves. Save the liquid in which they were cooked. When the chicken has cooled down a bit, chop it into several parts and then chop it with your hands to make it fibrous. Chop the cooked onion and use the amount that suits you. Combine chicken and onion. Add cheese, primrose leaf, mustard, salt and pepper to taste. Put the mixture in the refrigerator.
- Pour 250ml of water in which the chicken was cooked in the sherpa, 250ml of milk, salt and butter and bring to a boil, then pour in all the flour and stir vigorously with a food processor for about thirty seconds. This is something like a dough for princess donuts. Spread the dough on the work surface, and leave to cool a bit.
- Knead the warm dough and form into a roll about 50 cm long. Cut the sausage from the dough into about 28 equal parts. Take one disc of dough, put it on the work surface and press it with the palm of your hand to form a circle with a diameter of about 9 cm. Put a little filling in the center of the circle, less than half a teaspoon. Lift the edges up and join them to form a small spike. The drumsticks should have the shape of a tear or if you like the shape of a real drumstick.
- Dip the drumsticks first in the whipped egg whites, then in the pretzels. Put them on a tray and put back in the fridge for half an hour. In each you can stick a toothpick in the very top.
- Fry them in deep oil until they get a nice golden-yellow color, about five minutes. Serve warm with a cold sauce based on fresh tomatoes or sour cream.
Serving
The key to a successful recipe lies in filling and shaping the drumsticks while the dough is still warm, so you can handle it without burning yourself. If you are worried about shaping and baking, even though they look tangible in their appearance, which they are in a way, they are really easy and nice to make and I guarantee that you will only succeed if you follow the recipe and instructions. Serve them while they are still warm, and you can freeze the fried ones when they cool and heat them later in the microwave. You can watch an excellent video tutorial on making from a Brazilian restaurant here. Ideal party food!
