Serves 1
Directions
- 1Remove the stems from the frozen cassava.
- 2Add 2 kg of the cassava to a pot with 1 1/2 liter of water and a little bit of salt.
- 3Cook until it falls apart.
- 4Pass through a sieve and let it drain for three to four hours.
- 5Smash it manually.
- 6Grind the cassava.
- 7Add 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.
- 8Add more a little bit of salt to correct it.
- 9Knead well the dough.
- 10Start modeling the coxinhas with chicken and catupiry filling.
- 11Dip in water and breadcrumbs.
- 12Fry in oil at 180 degrees.
Ingredients
- mandioca congelada
- 1.5 litro água
- pouquinho sal
- 50 gramas caldo de cebola
- 200 gramas margarina
- 100 gramas amido de milho
- frango com catupiry
- água
- farinha de rosca
- 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
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