COXINHA DE JACA

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500 g de jaca verde 3 dentes de alho 1/2 cebola roxa 1/2 xícara de molho de tomate

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temperos a gosto sal e pimenta a gosto 500 ml de caldo de legumes

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400 g de farinha de trigo azeite sal a gosto farinha de pão para empanar

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Comece cozinhando a jaca, coloque ela dentro da panela de preção com um pouco de azeite, sal e um dedinho de água. 15 minutos cozinhando já deve ser suficiente

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Você também pode optar por comprar a jaca já desfiada e cozida. Depois, espere esfriar, separe a polpa do miolo e das semente e reserve

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Desfie bem a polpa e leve para uma panela com um fio de óleo. Junte o alho e a cebola, deixe dourar. Tempere a gosto e reserve o recheio

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Em uma panela grande, coloque o caldo de legumes e um fio de azeite. Deixe ferver e vá colocando a farinha com cuidado, enquanto você mexe. Mexa bem e deixe a massa cozinha por uns 3 minutos

[{"selector":"#anim-206e3dfe-a329-47d5-88ba-bcd37fa6e605","keyframes":{"transform":["translate3d(112.97297%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":220,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ba76f8fe-e8d7-4958-bb0e-499bb52929b0","keyframes":{"opacity":[0,1]},"delay":0,"duration":220,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cecf1d51-dade-41a7-bf34-853e1c1ba1fa","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":220,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] [{"selector":"#anim-e7f4f8a2-caa9-45f4-a9ca-603480818dc0","keyframes":{"transform":["translate3d(-112.17949%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b42a8483-b466-4370-8a61-7202e2b778aa","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-89ff82b0-ad41-426a-ae39-b05bf6f0e556","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Arrasta pra cima

Deixe esfriar e vá retirando pedaços da massa, recheando e modelando as coxinhas. Mergulhe elas na água fria, depois na farinha de pão e frite em óleo bem quente

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COXINHA DE JACA

500 g de jaca verde 3 dentes de alho 1/2 cebola roxa 1/2 xícara de molho de tomate

Ingredientes

temperos a gosto sal e pimenta a gosto 500 ml de caldo de legumes

Ingredientes

400 g de farinha de trigo azeite sal a gosto farinha de pão para empanar

Ingredientes

Comece cozinhando a jaca, coloque ela dentro da panela de preção com um pouco de azeite, sal e um dedinho de água. 15 minutos cozinhando já deve ser suficiente

preparo

Você também pode optar por comprar a jaca já desfiada e cozida. Depois, espere esfriar, separe a polpa do miolo e das semente e reserve

preparo

Desfie bem a polpa e leve para uma panela com um fio de óleo. Junte o alho e a cebola, deixe dourar. Tempere a gosto e reserve o recheio

preparo

Em uma panela grande, coloque o caldo de legumes e um fio de azeite. Deixe ferver e vá colocando a farinha com cuidado, enquanto você mexe. Mexa bem e deixe a massa cozinha por uns 3 minutos

preparo

Deixe esfriar e vá retirando pedaços da massa, recheando e modelando as coxinhas. Mergulhe elas na água fria, depois na farinha de pão e frite em óleo bem quente

preparo

Acesse nosso grupo do WhatsApp

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