Coxinha de Mandioca

Serves 1
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Directions

  1. 1Remove the stems from the frozen cassava.
  2. 2Remove the stems from the frozen cassava.
  3. 3Remove the stems from the frozen cassava.
  4. 4Add 2 kg of the cassava to a pot with 1 1/2 liter of water and a little bit of salt.
  5. 5Add 2 kg of the cassava to a pot with 1 1/2 liter of water and a little bit of salt.
  6. 6Add 2 kg of the cassava to a pot with 1 1/2 liter of water and a little bit of salt.
  7. 7Cook until it falls apart.
  8. 8Cook until it falls apart.
  9. 9Cook until it falls apart.
  10. 10Pass through a sieve and let it drain for three to four hours.
  11. 11Pass through a sieve and let it drain for three to four hours.
  12. 12Pass through a sieve and let it drain for three to four hours.
  13. 13Smash it manually.
  14. 14Smash it manually.
  15. 15Smash it manually.
  16. 16Grind the cassava.
  17. 17Grind the cassava.
  18. 18Grind the cassava.
  19. 19Add 50 grams of onion stock, 200 grams of margarine and 100 grams of cornstarch to give more consistency to the dough and prevent the pastry from cracking.
  20. 20Add 50 grams of onion stock, 200 grams of margarine and 100 grams of cornstarch to give more consistency to the dough and prevent the pastry from cracking.
  21. 21Add 50 grams of onion stock, 200 grams of margarine and 100 grams of cornstarch to give more consistency to the dough and prevent the pastry from cracking.
  22. 22Add more a little bit of salt to correct it.
  23. 23Add more a little bit of salt to correct it.
  24. 24Add more a little bit of salt to correct it.
  25. 25Knead well the dough.
  26. 26Knead well the dough.
  27. 27Knead well the dough.
  28. 28Start modeling the coxinhas with chicken and catupiry filling.
  29. 29Start modeling the coxinhas with chicken and catupiry filling.
  30. 30Start modeling the coxinhas with chicken and catupiry filling.
  31. 31Dip in water and breadcrumbs.
  32. 32Dip in water and breadcrumbs.
  33. 33Dip in water and breadcrumbs.
  34. 34Fry in oil at 180 degrees.
  35. 35Fry in oil at 180 degrees.
  36. 36Fry in oil at 180 degrees.

Ingredients

  • mandioca congelada
  • mandioca congelada
  • mandioca congelada
  • 1.5 litro água
  • 1.5 litro água
  • 1.5 litro água
  • pouquinho sal
  • pouquinho sal
  • pouquinho sal
  • 50 gramas caldo de cebola
  • 50 gramas caldo de cebola
  • 50 gramas caldo de cebola
  • 200 gramas margarina
  • 200 gramas margarina
  • 200 gramas margarina
  • 100 gramas amido de milho
  • 100 gramas amido de milho
  • 100 gramas amido de milho
  • frango com catupiry
  • frango com catupiry
  • frango com catupiry
  • água
  • água
  • água
  • farinha de rosca
  • farinha de rosca
  • farinha de rosca
  • óleo
  • óleo
  • óleo

Equipment

peneiramoedor de carne

Tips

  • Let the cassava dry for three to four hours
  • Fry in oil at 180 degrees for about three minutes
Coxinha de Mandioca | Clip Recipe