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Vegetable Coxinha, crispy snack with veggie filling
Colorful veggie filling inside a golden crust

Vegetable-Stuffed Coxinha

Author: Flavelo
Recipes Cakes and Desserts
This recipe proves that coxinha isn't just about meat. A colorful, crunchy medley of vegetables—carrots, zucchini, and leeks—encased in a soft dough shell offers a lighter, fresher experience. The vegetables are sautéed in butter to bring out their natural sweetness, which pairs beautifully with the savory dough.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Brazilian / Vegetarian

Ingredients

Equipment Needed

  • Box grater
  • Skillet
  • Saucepan

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Prep the veggies: Grate and chop everything. Salt the zucchini and let it sit for 5 minutes, then squeeze out the water.

Tip: Zucchini holds a lot of water; removing it prevents a soggy dough.
2 ✓

Heat 4 tbsp butter in a skillet. Add leeks and crushed garlic, then the rest of the vegetables. Sauté over medium heat until softened and the liquid has evaporated.

Tip: Butter helps caramelize the vegetables.
3 ✓

Season with salt and pepper, then let the filling cool completely.

4 ✓

Make the dough: Boil milk with the other 4 tbsp butter, stir in flour, and cook until thick.

5 ✓

Fill dough discs with the veggie mix, shape, bread (egg + crumbs), and fry in hot oil.

Recipe FAQ

Won't the veggies make the dough soggy?
Not if you cook the liquid out of them! You must sauté the vegetables until they are completely 'dry'.
What other veggies can I use?
Broccoli, cauliflower, corn, or peas are also excellent choices.

Ingredients

  • 1 1/2 cups Cabbage (finely shredded)
  • 1 large Carrot (grated)
  • 1 medium Zucchini (grated and squeezed dry)
  • 1 large Leek (sliced)
  • 3 cloves Garlic
  • 4 tbsp Butter (for veggies)
  • 4 tbsp Butter (for dough)
  • 1 cup Whole Milk
  • 2 1/2 cups All-Purpose Flour
  • 2 large Eggs
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 1/2 cups Breadcrumbs
  • 2 cups Vegetable Oil (for frying)