Jackfruit Coxinha Recipe

Jackfruit Coxinha Recipe
Preparation: 15 minutes
Preparation: 45 minutes
Yield: 16 servings
Approximately 205 Kcal per individual serving
Snack, Brazilian

Today’s recipe is very different, a delicious jackfruit coxinha to give a different menu. For those who have never heard of it, this recipe can certainly seem quite strange, but it’s a novelty that you won’t regret trying. Juicy, tasty and crunchy. The jackfruit coxinha is nothing more than a coxinha with simple pastry, but with jackfruit filling, or better known as jackfruit meat. Fried or roasted, the vegan coxinha is delicious and can be served with a creamy tofupiry. The recipe is very simple and easy to make, the hardest part here will be getting a green jackfruit (not so green). Caesar sauce.

Ingredients for Jackfruit Meat:
1/2 green jackfruit
2 garlic cloves
1 medium onion
Olive oil to taste
salt to taste
Seasonings to taste
1 ripe italian tomato
1/2 lemon broth
1 tablespoon of tomato sauce
Ingredients for Pasta:
2 cups (tea) of vegetable broth
2 cups (tea) of wheat flour
4 tablespoons of oil
salt to taste
1 cup (tea) breadcrumbs or panko

Filling Preparation Method:
Grease a very sharp knife with plenty of oil, also grease your hands and the board where you will cut the jackfruit. Hold the jackfruit and cut in half. Then cut some slices or as you prefer, as long as the pieces (with the skin) fit inside the pressure cooker.
Place the unpeeled jackfruit slices into the pressure cooker, add salt, a drizzle of oil and cover. Place over high heat and when it starts to sizzle (take pressure), lower the heat and cook for 15 minutes.
Turn off the fire and wait for the pressure to go off normally. Discard the water and let the jackfruit cool. Then remove the kernels and seeds – these parts can be used to make other recipes. While you are separating the seeds, there will be a pulp left, this part people use to make jackfruit meat. With the help of a fork, shred these pieces and set aside.
Also remove the pulp that will be stuck to the jackfruit peel. This part is firmer than the pulp that was in the seeds, you can either use both to prepare the jackfruit meat, or you can use them in separate recipes.
In a pan, add olive oil and saute the chopped garlic, chopped onion and tomato without the pulp, chopped into cubes. Add the shredded jackfruit meat, season with salt, lemon broth and seasoning to taste. Saute over low heat until meat is slightly dry. Add tomato sauce, mix.
Turn off the heat and set aside.

Method of Preparing the Dough:
In a large saucepan, add the vegetable stock (or other liquid) with the salt and oil. Bring to medium heat and bring to a boil.
When it starts to boil, add the flour and mix quickly with a wooden spoon – it will look like it went wrong, but it didn’t. Mix for about three minutes until it forms a smooth dough.
Turn off the heat and let the dough cool for approximately 30 minutes. Transfer to a smooth countertop and knead the dough for 5 minutes or until smooth and even.
Divide the dough into portions of the size you prefer. Mold in a ball shape, knead quickly and open the center forming a kind of basket. Place the filling and close it well by pulling the sides. Repeat the process until the dough is finished.
Soak the drumsticks in ice water and bread in the breadcrumbs. Fry in hot oil and serve afterwards.