BAHIA JACKFRUIT & MUSHROOM COXINHAS

For the Filling:

Drain and rinse the jackfruit thoroughly. Remove the seeds and any particularly firm pieces of core. Finely chop the jackfruit rather than leaving it in long shreds. Smaller pieces make the coxinhas easier to fill, shape, and eat.

Use a fork to shred the king trumpet mushrooms lengthwise. Run a knife through the shredded mushrooms several times to shorten the strands and prevent the finished filling from becoming stringy.

Heat the neutral oil in a wide skillet over medium heat.

Add the shredded and chopped mushrooms. Cook until they release their moisture and begin to brown.

Add the bell pepper, scallions, cilantro or parsley, Chinese chives, and garlic. Cook for 2 to 3 minutes, until aromatic and slightly softened.

Stir in the tomato paste and cook for about 1 minute, allowing it to caramelize lightly against the pan.

Add the chopped jackfruit, white miso, coconut aminos, rice wine vinegar, OverDrive seasoning, and black pepper.

Cook for 6 to 8 minutes, stirring regularly, until the filling holds together when stirred and very little moisture remains in the pan. It should remain moist and flavorful but should not be wet.

Taste before adding salt, since the miso, coconut aminos, and seasoning already contribute salinity.

Remove the skillet from the heat. Stir in the optional dendê oil while the filling is still warm. Adding it after cooking preserves more of its distinctive aroma.

Transfer the filling to a shallow container and cool completely before shaping the coxinhas.

For accurate portioning, weigh the cooled filling and reserve at least 240 g. Divide it into twelve 20 g portions before beginning to shape the coxinhas. Any remaining filling is the cook’s bonus.

For the Dough:

Combine the rice flour and nutritional yeast in a bowl. Whisk well so the nutritional yeast is evenly distributed throughout the flour.

Place the stock, neutral oil, and optional dendê oil in a heavy-bottomed saucepan. Bring to a full boil over medium-high heat.

Reduce the heat to medium and add the entire rice flour mixture at once.

Immediately stir firmly with a sturdy wooden spoon or heat-resistant spatula. The mixture will thicken quickly.

Continue stirring until the dough pulls away from the sides of the pan and forms one cohesive mass.

Once the dough comes together, continue cooking and stirring for 2 to 3 minutes. This additional cooking hydrates the rice flour and helps remove excess moisture.

Transfer the hot dough to a lightly oiled work surface or large mixing bowl. Let it cool only until it is safe to handle. The dough should still be warm.

Knead the warm dough briefly.

Add the cold, finely riced potato a little at a time, kneading until the potato is fully incorporated and the dough is smooth, pliable, and evenly combined.

Cover the dough so the surface does not dry out. Rest for 10 to 15 minutes before shaping.

Weigh the finished dough and divide it into twelve 45 g portions. Keep the portions covered while assembling the coxinhas.

SHAPE THE COXINHAS

Roll one 45 g portion of dough into a smooth ball.

Press your thumb into the center and gently rotate the dough to form a small cup. Keep the walls as even as possible, taking care not to make the bottom too thin.

Place one 20 g portion of cooled filling into the center.

Draw the edges of the dough upward around the filling and pinch them together to seal it completely.

Gently roll and shape the top into the traditional tapered teardrop shape.

Place the shaped coxinha on a parchment-lined tray and keep it covered while shaping the remaining coxinhas.

BREAD THE COXINHAS

Briefly dip each shaped coxinha in water, turning to moisten the entire surface.

Let the excess water drip away, then roll it in the gluten-free breadcrumb and panko mixture.

Press gently so the coating adheres evenly.

Place the breaded coxinhas on a parchment-lined tray and refrigerate for 20 to 30 minutes before frying.

FRY THE COXINHAS

Heat several inches of neutral oil in a heavy pot to 340°F.

Fry the coxinhas in small batches, taking care not to overcrowd the pot or lower the oil temperature too dramatically.

Cook for approximately 3 to 5 minutes, turning as needed, until deeply golden and crisp.

Transfer to a wire rack or paper-lined tray and allow them to rest briefly before serving.

Serve hot with a bright chile sauce, citrusy mayonnaise, or your favorite dipping sauce.