1h 10m$11.33Brazilian Cheese and Corn Coxinha
Teardrop-shaped fried Brazilian croquettes made with a wheat-flour dough and a vegetarian filling of corn, yellow onion, and Cabot Sharp Cheddar Cheese.
- Cuisine
- Brazilian
- Energy
- 3560 calories per serving
- Protein
- 25.1 g per serving
- Carbs
- 87.6 g per serving
- Fat
- 360.1 g per serving
- Sodium
- 935 mg per serving
Shopping options
Kosher salt
1.25 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Unsalted butter
3 Tablespoon
Land O Lakes Unsalted Butter Sticks
9%
Yellow onion, finely diced
0.5 Cup
Kroger® Yellow Onion 3 lb Bag
7%
Cabot Sharp Cheddar Cheese, shredded
4 Ounce
Cabot Creamery Vermont Sharp Cheddar Cheese Block
50%
Vegetable oil
6 Cup
Kroger® 100% Pure Vegetable Oil
75%
All-purpose flour
2 Cup
Kroger® Bleached All Purpose Flour
11%
Plain panko bread crumbs
2 Cup
Kroger® Japanese Style Panko Bread Crumbs
50%
Large eggs, beaten
2 Each
Kroger® Grade A Large White Eggs
17%
Whole milk
2 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
100%
Frozen corn kernels, thawed
1 Cup
Kroger® Frozen Super Sweet Corn
42%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- vegetable oil-6 cups
- all-purpose flour-2 cups
- whole milk-2 cups
- Cabot Sharp Cheddar Cheese-4 oz
- plain panko bread crumbs-2 cups
- frozen corn kernels-1 cup
- yellow onion-0.5 cups
- unsalted butter-3 tbsp
- large eggs-2 each
- kosher salt-1.25 tsp
- ground black pepper-0.25 tsp
Thaw the corn, finely dice the yellow onion, shred the Cabot Sharp Cheddar Cheese, beat the eggs, and line one sheet pan with parchment paper for the breaded uncooked coxinhas. Set a clean wire rack over a separate sheet pan for draining the fried coxinhas.
Keep fingertips tucked away from the knife while finely dicing the onion.
Melt 1 tablespoon butter in a skillet over medium heat; add the onion and cook until soft and translucent, about 4 minutes. Stir in the corn, 1/4 teaspoon salt, and pepper, then cook until hot and slightly dry, about 3 minutes.
Transfer the corn mixture to a bowl and let it cool for 5 minutes. Fold in the Cabot Sharp Cheddar Cheese until the filling is evenly mixed.
In a saucepan, combine the milk, remaining 2 tablespoons butter, and remaining 1 teaspoon salt; bring to a gentle simmer. Add the all-purpose flour all at once and stir hard until a smooth wheat-flour dough forms and pulls from the pan, about 2 to 3 minutes.
Stir carefully to avoid splashes from the hot milk mixture.
Transfer the dough to a clean surface and cool until warm enough to handle. Knead for 1 to 2 minutes until smooth, then divide into 16 equal pieces.
Flatten one dough piece into a small disk, spoon about 2 tablespoons filling into the center, and pinch the dough closed. Shape it into a coxinha teardrop with a rounded base and pointed top; repeat with the remaining dough and filling.
Dip each coxinha in the beaten eggs, then coat with panko, pressing so the crumbs adhere evenly. Place the breaded uncooked coxinhas on the parchment-lined sheet pan while the oil heats.
Keep the egg-dipped uncooked coxinhas separate from the clean draining rack.
Pour vegetable oil into the deep pot or Dutch oven and heat to 350°F. Fry 4 coxinhas at a time until deep golden brown, about 3 to 4 minutes, keeping the oil between 340°F and 360°F.
Use a deep pot with several inches of headspace, lower coxinhas gently with a slotted spoon, and never leave hot oil unattended.
Transfer fried coxinhas to the clean wire rack and let them drain for 5 minutes. Serve while the crust is crisp and the cheese filling is melted.
Let the coxinhas cool briefly before eating because the cheese filling will be very hot.
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