Coxinha de Batata

Boil the potatoes until tender. Mash them thoroughly in a pot.

Add the chicken broth, chicken bouillon cube, butter, and chopped parsley to the mashed potatoes. Stir well.

Place the pot over medium heat and cook for about 3-5 minutes, stirring constantly, until the mixture starts to thicken and pull away from the sides of the pot.

Gradually add the all-purpose flour, mixing with a wooden spoon until a cohesive dough forms. It will be sticky.

Transfer the dough to a lightly floured surface and knead briefly until smooth. Shape it into a log, wrap in plastic wrap, and let it cool completely.

Weigh out portions of the cooled dough, approximately 90-100g each, for the larger coxinha, or 40g for smaller ones. Roll each portion into a ball.

Flatten each dough ball and use your thumb or a spoon to create a cavity in the center, being careful not to make the walls too thin.

Fill the cavity with the shredded chicken filling.

Carefully close the dough around the filling, pressing the edges to seal completely. Shape it into the traditional teardrop coxinha form.

Repeat the process until all the dough and filling are used.

Set up two bowls: one with milk and another with bread crumbs.

Dip each shaped coxinha into the milk, ensuring it's fully coated.

Roll the coxinha in the bread crumbs, pressing gently to adhere. Ensure an even coating.

Place the breaded coxinhas on a baking sheet lined with parchment paper, making sure they don't touch.

Freeze the coxinhas for at least 2 hours, or until firm. This helps them hold their shape during frying.

Heat about 1 liter of vegetable oil in a deep pot or fryer over medium heat to 180°C (350°F).

Carefully add the frozen coxinhas to the hot oil, frying them in small batches (2-3 at a time) to maintain oil temperature.

Fry for about 3-5 minutes, or until golden brown and crispy. Turn them occasionally for even cooking.

Remove the fried coxinhas with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.