- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 325 kcal
Quick summary
“The vegan coxinha uses shredded green jackfruit pulp sautéed with onion, garlic, and olive oil, wrapped in a cooked wheat flour dough and breaded in panko breadcrumbs. The texture of the fruit fibers perfectly mimics shredded chicken, keeping the skin crispy when frying.”
What you need to know
- The shredded green jackfruit pulp intensely absorbs the seasonings of the sauté without presenting residual sweetness from the ripe fruit.
- The dough cooked with water and wheat flour acquires homogeneous elasticity to shape the coxinhas without cracking.
- Fine breadcrumbs ensure a golden and crispy crust after frying in well-heated oil.
Ingredients
Main
- 2 cups of shredded young jackfruit pulp
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup of chopped onion
- 2 cloves garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Breadcrumbs for breading
Instructions
Principal
- In a pan, heat the olive oil and sauté the onion and garlic until golden.
- Add the shredded jackfruit pulp, season with salt and pepper, and sauté for approximately 10 minutes.
- Add the water and all-purpose flour, mixing well until it forms a homogeneous dough.
- Let the batter cool for about 15 minutes.
- Shape small portions of the dough into a coxinha shape.
- Coat the coxinhas in breadcrumbs for breading.
- Heat the skillet with oil and fry the Coxinhas until golden and crispy.
- Remove and place on paper towels to absorb excess oil.
Chef's tips
- Cook the still green jackfruit in the pressure cooker with a drizzle of oil to prevent the fruit resin from sticking to the pot walls.
- Let the cooked dough cool for 15 minutes until it is warm and manageable before shaping the portions.
- Fry a few coxinhas at a time in oil at about 180°C to avoid lowering the temperature and prevent the pastry from becoming soggy.
Variations
- Add 1 teaspoon of smoked paprika and turmeric to the jackfruit sauté to give a golden color and rustic aroma.
- Stuff the center of the coxinha with a portion of creamy vegan plant-based cheese or tofu seasoned with herbs.
- Bake the coxinhas in a preheated oven at 200°C for 25 minutes or prepare in the airfryer for a non-oil-immersion version.
Substitutions
- The green jackfruit pulp can be replaced with shredded shimeji mushrooms, chopped hearts of palm, or textured soy protein.
- Breadcrumbs can be substituted with Japanese panko breadcrumbs for an even airier and crispier crust.
- The olive oil from the sauté can be swapped for sunflower oil or corn oil.
How to store
Store the already fried coxinhas in a closed container lined with paper towels in the refrigerator for up to 3 days. Reheat in the airfryer or oven at 180°C for 8 minutes so the crust regains its crunchiness.
Can it be frozen?
Freeze the already shaped and breaded raw Coxinhas on a baking sheet for 2 hours before storing in bags for up to 3 months. Fry directly from the freezer in hot oil over medium heat without thawing beforehand.
What to serve with
Serve hot with homemade hot sauce, vegan cashew mayo, or fresh lemon wedges. Chilled carbonated drinks, cashew juice, or artisanal pilsner beer pair very well.
Frequently asked questions
Does green jackfruit taste like sweet fruit?
No, when harvested green before ripening, the pulp is neutral in flavor and has a fibrous texture identical to shredded chicken breast.
How to bread without using eggs?
The moisture of the cooked dough itself allows the breadcrumbs to stick; if necessary, dip the coxinha in water with cornstarch before breading.
Why does the coxinha split open during frying?
The coxinha splits open if the filling is too watery, if the dough has internal air bubbles, or if the oil is too cold in the pan.
How to prepare the green jackfruit for the recipe without getting resin on your hands?
Grease your hands and the knife with vegetable oil before cutting the raw green jackfruit and cook the pieces in the pressure cooker with water and oil for 20 minutes.
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