- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 440 kcal
Quick summary
“A nutritious and balanced version of the classic Brazilian snack, this Coxinha replaces the traditional wheat dough with a sweet potato base with oat flour, baked with a crispy whole-grain crust. It is worth making to enjoy a protein-rich, tasty snack with low fat content.”
What you need to know
- A batata-doce deve ser cozida no vapor ou assada para não acumular excesso de água e pedir farinha além da conta
- A farinha de aveia deve ser incorporada aos poucos até atingir um ponto moldável que não grude nas mãos
- O empanamento com ovo batido e farinha de rosca integral assegura a casca sequinha e crocante mesmo no forno
Ingredients
Main
- 500g of cooked and mashed sweet potato
- 100g of oat flour
- 1 tablespoon olive oil
- Salt to taste
- 400g cooked and shredded chicken breast
- 1/2 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cheiro-verde a gosto
- 1 beaten egg
- Whole wheat breadcrumbs for breading
Instructions
Principal
- Start by cooking the sweet potato until soft, then mash and set aside.
- In a pan, heat a drizzle of olive oil and sauté the onion and garlic until golden.
- Add the shredded chicken and season with salt, pepper, and parsley/scallions. Set aside to cool.
- In a bowl, mix the mashed sweet potato, oat flour, olive oil, and salt until a homogeneous dough is formed.
- Shape small coxinhas with the dough, fill with the chicken mixture, and close well.
- Dip each coxinha in beaten egg and then in breadcrumbs.
- Preheat the oven to 180°C and place the coxinhas on the baking sheet.
- Bake for approximately 25 minutes or until they are golden and crispy.
Chef's tips
- Unte levemente as palmas das mãos com azeite ao modelar as coxinhas para facilitar o fechamento sem rachaduras
- Deixe o recheio de frango esfriar totalmente para que o calor não amoleça a massa de batata-doce durante a modelagem
- Pincele um fio fino de azeite sobre a farinha de rosca integral antes de assar para obter uma coloração mais dourada
Variations
- Misture 2 colheres de sopa de cottage ou ricota amassada ao recheio de frango para trazer cremosidade sem elevar as gorduras
- Adicione sementes de chia ou gergelim misturadas à farinha de rosca integral para conferir crocância extra na crosta
- Incorpore 1 colher de café de cúrcuma em pó à massa de batata-doce para obter uma cor amarelada vibrante
Substitutions
- A farinha de aveia da massa pode ser substituída por farinha de amêndoas ou farinha de grão-de-bico
- A batata-doce pode ser substituída por mandioquinha cozida ou abóbora cabotiá assada no mesmo peso
- A farinha de rosca integral pode ser trocada por farinha de linhaça dourada para empanar
How to store
Store the baked coxinhas in an airtight container in the fridge for up to 4 days. Reheat in the electric oven at 180°C for 10 minutes or in the air fryer at 160°C for 6 minutes to restore the crunchiness of the whole wheat crust.
Can it be frozen?
The coxinhas can be frozen shaped and breaded raw or already baked for up to 90 days in an airtight bag. Bake the frozen units directly in the preheated oven at 180°C for 30 minutes without thawing.
What to serve with
Excellent for pre- or post-workout snacks, accompanied by a natural yogurt sauce with herbs or a fresh green leaf and tomato salad. Also pairs well with cold-pressed green juice or unsweetened iced tea.
Frequently asked questions
Can I make the fit coxinha in the air fryer instead of the traditional oven?
Yes, bake in the air fryer preheated to 180°C for about 15 to 18 minutes, turning halfway through to brown evenly.
How to ensure the tip of the coxinha doesn't burn before the rest?
Shape a rounded and uniform end without thinning excessively, keeping the thickness of the crust constant throughout the piece.
Why did the sweet potato dough become too soft to shape?
This happens when the potato is cooked in too much water, absorbing liquid; steam or dry the mashed pulp over low heat for a few minutes.
Can I freeze the Coxinha before breading with egg and flour?
It is recommended to bread before freezing, as the layer of flour protects the dough and prevents the pieces from sticking to each other in the freezer.
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