Fried Croquette / Coxinha Recipe

Saute base

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Prepare chosen filling — Chicken

If using chicken: add shredded cooked chicken to skillet with tomato paste, stir to combine and heat through about 3 minutes. Season with salt (to taste), black pepper, and chopped parsley. Optionally stir in 1/2 cup cream cheese or requeijão for a creamier filling. Remove from heat and let cool.

Prepare chosen filling — Shrimp

If using shrimp: add chopped shrimp to the skillet and saute 2–3 minutes until just cooked. Add tomato paste, season with salt and pepper, stir in parsley and optional cream cheese, then remove from heat and cool.

Prepare chosen filling — Ground Beef

If using ground beef: brown the beef in the skillet with the onion and garlic until no pink remains, breaking it up. Drain excess fat if needed. Stir in tomato paste, season with salt and pepper, add parsley and optional cream cheese, cook 2 more minutes, then cool.

Prepare chosen filling — Salted Cod

If using salted cod: ensure cod was soaked to remove excess salt, flake it into pieces and add to the skillet. Saute with onion and garlic 3–4 minutes, add tomato paste or diced tomato, parsley, and optional cream cheese. Taste carefully for salt (cod can be salty) and adjust. Cool completely.

Transfer cooled filling to a bowl. The filling should be moist but not runny; if too wet, simmer briefly to reduce liquid. Taste and adjust seasoning. Allow filling to cool to room temperature (important so dough doesn't become sticky).

Bring 4 cups of the chosen broth (for chicken filling use chicken broth; for shrimp or other fillings use a light broth or water) together with butter and salt to a rolling boil in a medium saucepan.

Once boiling, reduce heat to low and immediately add 2 cups of all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth, cohesive dough forms and pulls away from the sides of the pan, about 2–3 minutes. If the dough seems very stiff, stir in up to 1/2 cup milk until pliable. Continue to cook and stir 1–2 minutes to remove the raw-flour taste.

Remove the dough from heat and transfer to a mixing bowl. Let it cool until warm (so it can be handled safely).

When dough is warm enough to handle, lightly flour your hands and workbench. Pinch off a portion about the size of a golf ball (roughly 60–70 g). Flatten it in your palm into a small cup shape.

Place about 1–2 tablespoons of the prepared filling into the center of the flattened dough cup. If using, add a small spoonful (about 1 tsp) of cream cheese in the center for extra creaminess. Enclose the filling by folding the dough around it and shaping into a teardrop or drumstick shape (traditional coxinha shape). Press seams to seal; roll gently to smooth.

Set up a breading station: one bowl with 1 cup flour for dusting, one bowl with 3 beaten eggs, and a third bowl with 3 cups breadcrumbs. Lightly dust each shaped croquette in flour, dip into the beaten eggs, then roll thoroughly in breadcrumbs. For extra crispness, repeat the egg-and-breadcrumb step for a double coating.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry croquettes in batches, being careful not to overcrowd the pot. Cook until golden brown and heated through, 3–5 minutes per batch depending on size. Use a slotted spoon to transfer to a paper-towel-lined tray to drain.

Serve hot with lemon wedges and hot sauce or chimichurri if desired.