Receita Solta

Vegan Jackfruit Coxinha: Flavor and Tradition

RS

Por

Master Receita Solta

Vegan Jackfruit Coxinha: Flavor and Tradition
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories325 kcal

Resumo para quem tem pressa

"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."

Vegan Jackfruit Coxinha: Flavor and Tradition

O Que Você Precisa Saber

- A polpa de jaca verde desfiada absorve intensamente os temperos do refogado sem apresentar dulçor residual da fruta madura. - A massa cozida com água e farinha de trigo adquire elasticidade homogênea para modelar as coxinhas sem rachar. - A farinha de rosca fina garante uma crosta dourada e crocante após a fritura em óleo bem aquecido.

Ingredients

Main Course

  • 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

Main Course

1

In a pan, heat the olive oil and sauté the onion and garlic until golden.

2

Add the shredded jackfruit pulp, season with salt and pepper, and sauté for approximately 10 minutes.

3

Add the water and all-purpose flour, mixing well until it forms a homogeneous dough.

4

Let the batter cool for about 15 minutes.

5

Shape small portions of the dough into a coxinha shape.

6

Coat the coxinhas in breadcrumbs for breading.

7

Heat the skillet with oil and fry the Coxinhas until golden and crispy.

8

Remove and place on paper towels to absorb excess oil.

Equipe sua Cozinha

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Chef 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 You Freeze It?

Congele as coxinhas já modeladas e empanadas cruas em uma assadeira por 2 horas antes de guardar em sacos por até 3 meses. Frite diretamente do freezer no óleo quente em fogo médio sem descongelar previamente.

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

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.

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.

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