Coxinhas de Jaca (Jackfruit 'Chicken' Croquettes)

Ingredients

• 1 20 oz can Green (Unripe) Jackfruit, canned in water
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Smoked Paprika
• 1 tbsp Olive Oil
• 1 cup Vegetable Broth
• 1/2 cup Tapioca Starch
• 1 cup Breadcrumbs (gluten-free)
• 1/2 cup Water
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Open the 1 20 oz can Green (Unripe) Jackfruit. Drain the jackfruit completely and rinse it thoroughly under cold water. Using two forks, shred the jackfruit into small, fibrous pieces until it resembles pulled chicken.
2. 2Place a 10-inch skillet over medium heat (325°F/160°C). Add the 1 tbsp Olive Oil. Once the oil shimmers, add the 1/2 medium Onion, chopped, and the 2 cloves Garlic, minced; sauté for 5 minutes, stirring occasionally, until the onion pieces are softened and translucent. Add the shredded jackfruit and the 1 tsp Smoked Paprika to the skillet; cook for 5 minutes over medium heat, stirring occasionally, until the jackfruit is heated through and has a slight golden-brown color. Remove the skillet from the heat.
3. 3In a medium saucepan, combine the 1 cup Vegetable Broth and the 1/2 cup Water. Bring the liquid to a boil over medium-high heat (375°F/190°C). While whisking constantly, gradually add the 1/2 cup Tapioca Starch; continue whisking vigorously until the mixture thickens into a smooth, cohesive dough that pulls away from the sides of the pan. Remove the saucepan from the heat immediately.
4. 4Allow the tapioca dough in the medium saucepan to cool for 5 minutes, or until it is comfortable to handle. Add the cooked jackfruit mixture from the 10-inch skillet to the tapioca dough. Season with the 1 tsp Salt and the 1/2 tsp Black Pepper, then mix everything together thoroughly with a spoon or your hands until well combined.
5. 5Take approximately 2 tablespoons of the combined mixture at a time. Roll and shape each portion into a small croquette, about 3 inches (7.5 cm) long and tapered at one end, resembling a teardrop or drumstick. Place the 1 cup Breadcrumbs (gluten-free) in a shallow dish, then roll each shaped croquette in the breadcrumbs, ensuring it is fully coated. Place the coated croquettes on a clean plate or baking sheet as you go.
6. 6Pour about 1 inch of cooking oil into a large, heavy-bottomed skillet, such as a 12-inch cast iron skillet. Heat the oil over medium-high heat (350°F/175°C) until it shimmers and a small drop of the mixture sizzles immediately when added. Carefully place 3-4 coated croquettes into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning them occasionally with tongs, until they are evenly golden brown and crispy on all sides.
7. 7Using a slotted spoon, carefully remove the fried croquettes from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining coated croquettes, ensuring the oil returns to temperature between batches. Serve the Coxinhas de Jaca hot.

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