---
title: 'Brazil''s Most Popular Street Food | With Babish'
source: 'https://youtube.com/watch?v=6wxIGsk1BFM'
video_id: '6wxIGsk1BFM'
date: 2026-06-28
duration_sec: 0
---

# Brazil's Most Popular Street Food | With Babish

> Source: [Brazil's Most Popular Street Food | With Babish](https://youtube.com/watch?v=6wxIGsk1BFM)

## Summary



## Transcript

Hey, what's up guys and welcome back to
Babish. We're doing something a little
bit different today. I just launched my
new podcast, In the Booth with Babish.
Check it out now if you haven't already.
It's on YouTube and wherever you get
your podcasts. Every episode I interview
a celebrity guest and surprise them with
my iteration of one of their favorite
foods. And tomorrow I've got the one and
only Gustavo Tosta aka Googga headed
here and I need to impress him. And
amongst the favorite foods that he
listed were koshina or kinaha or koshina
or something else entirely. It is a deep
fried potato croquette. Very popular
Brazilian street snack served with a
cold beer stuffed with things like
spiced chicken, cream cheese, tomatoes,
all them kinds of stuff. And I want to
surprise with a piping hot fresh batch
when he gets here at the ass crack of
dawn tomorrow morning. That's not what
9:30 is, but that's what it is to me. So
I'm going to try out a new format today.
It's going to be halfway between the
content that we've been doing recently
and the cookalongs, which I've seen a
lot of wonderful feedback on. Thank you
so much for the comments and the posts
on Reddit about how much you love the
cookalongs. I've been wanting to bring
them back. So, we're going to do kind of
halfway point here where I'm not going
to cook in absolutely real time. We're
going to throw some little bit of music
in there. We're going to cut it down a
little bit, but for the most part, if
you wanted to make this, you could
probably do it along with me as long as
you pause every once in a while. This
episode is brought to you by
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off your first purchase of a website or
domain. Where do we start? That's an
excellent question. Me probably the
filling. The typical filling for kosha
is chicken. Spiced chicken with cream
cheese. Sometimes some veggies thrown in
there, but usually it's just a nice
spiced chicken. Now, most recipes call
for dropping the breasts in some chicken
stock, covering and boiling until it's
done, which is going to dry out the
chicken pretty hardcore. So, I'm going
to do something a little bit different.
I'm going to butterfly these chicken
breasts, meaning I'm going to cut them
in half uh widthwise
with uh yes, widthwise. I'm going to cut
them straight through. So, we have two
halves of two breaths
that are much thinner than the original.
And I'm going to pound them out a little
bit just to get them down to an even
thickness.
Just grab a nice fry pan. That's the fry
pan version of saucepan.
I'm just pounding them out just a little
bit. The thicker ones in particular,
just until everybody is at a uniform,
let's say 1 to 2 cm thickness. This is
going to help them cook much more
quickly at a lower temperature, which is
going to prevent them from drying out.
Now, I'm going to do a very gentle poach
on these guys using a technique that's
kind of like a cheater suvid. Basically,
you bring water or in this case, chicken
stock up to a near boil just shy of 200°
Fahrenheit. You add the chicken, cover
the whole thing, and let it sit. Let the
residual heat, the carryover heat, cook
the chicken. This prevents the muscle
fibers from seizing up the way they do
when you cook chicken hot and fast. So,
it's going to lose less moisture. It's
going to be more tender. It's going to
be more juicy. Now, for our filling, we
also need
I can do this. I can be cool. For our
filling, we also need a finely chopped
onion. I wish it were cool, but it
wasn't. Like I said, this might be a
halfway point between our normal
programming and a cookalong. So, that
means taking in the quiet moments as
well.
If there weren't a cadre of screaming
children outside, I don't know if you
can hear that. One of the most important
tools you can have in the kitchen.
Garbage pole.
If your garbage is not physically near
you in the kitchen, this is a lifesaver.
Does not need to be a very fine dice. We
do want some the characteristics of
chunks of onion in our filling.
So, you can
really go with more of a rough chop.
Now, you might be wondering, "Hey,
I thought you said that
GooGa was coming tomorrow." Well,
he is. One of the beauties apparently of
Koshina is that you can make it ahead of
time. So, I'm going to assemble these,
not bread them just yet, but assemble
them with the dough and then bread them
in the morning and fry them before he
gets here. I don't know if it's a
breakfast snack, but
feels like it will be. Feels like it.
Well, you're supposed to drink it with a
cold beer, so yeah, it's probably a
breakfast snack. Plus, we're going to
need four minced cloves of garlic.
So, if you are new to cooking at all,
garlic can be a a tricky bastard. It
definitely tricked me a lot when I was a
young in the kitchen.
And I think that uh you should do when
you're dealing with garlic, you should
sort of deal with it in stages. You
remove the cloves and get as much excess
skin off as you can because the skin is
tough and papery. You don't want to end
up in your final garlic. And garlic is
very sticky. So if there's any skin
present in the area, it's going to stick
to it. So this now over here is going to
be my smashing station. So, I'm going to
chop off the root of the clove, the flat
side of the bottom of the clove. Chop
that off. Give it a little tappy tap tap
taparoo.
At which point, well, not quite. A
little more tap. You don't want to smash
it entirely,
but you want to smash it just enough so
that the surface tension of the skin
around the meat of the clove kind of
releases. So that way you end up with
naked clove. Now I'm moving that over
there where it can't come into contact
with any of this nasty paper. And I'm
moving that out of the way so that my
newly exposed clove won't get sullied by
it.
I used to find
peeling and chopping garlic a pretty
annoying activity and I still do. I
still do to some extent. But if I ever
just stop and focus in sort of, you
know, concentrate entirely on the task
at hand instead of thinking about what I
need to do next. That's when garlic gets
frustrating is when you're thinking
like, ah, I got other stuff to do. This
is sticky. This is nasty. These are
these are uh being difficult. That's
when garlic gets tricky. But if you just
sort of zone in on it and be like, "This
is all I'm doing right now is garlic.
That is my life right now is garlic," it
actually becomes pretty nice. So you can
see we have a sprout. It's trying to
grow more garlic. Okay, that's really
what's happening. So what we're going to
do is smash it. We have to smash it
anyway. And we're going to pull that out
because it can be bitter
and it doesn't look very nice either.
You don't want green in your in your
garlic unless you're dealing with green
garlic. And ideally, we're really kind
of smashing these guys.
I mean, maybe not that hard cuz I'm
sending garlic flying everywhere trying
to be Isaac Tupes over here. Maybe
instead
want to give it some more controlled
smashies. There we go. Now we have some
pretty smashed up garlic, which means we
can kind of just run our knife through
it a few times and it'll be roughly
chopped. If we run our knife through it
a few more times, it'll be finely
chopped. And that's how you chop garlic.
All right,
there's our garlic. All right, so over
on the stove, I have a quart of chicken
stock. In this case, better than bullion
because true to its name, it is better
than bullion. It is. And it's also
better than most box stocks. And it has
a delightfully yellow color to it, like
an almost artificial yellow, which in
some cases I really like. In this case,
by adding it to our uh our our koshina
dough, it's going to lend a really nice
bright color to it, which the more color
we can inject into things, the better.
So, I have this at a gentle simmer. So,
now I'm going to lower in my butterfly
chicken breasts.
And then I'm going to kill the heat,
cover this up, and let it sit for
probably 10, 15 minutes until the
chicken registers about 155° F. The next
thing we need to get ready is our
potato. Traditionally, this is a
potato-based croquette dough. Modern
iterations tend to go flour, water,
milk, but we're going to go the
oldfashioned way, and that is with
tater. I have a medium Yukon gold here
that I'm going to peel and cut into 1 in
chunks.
Best way to cut potatoes in 1in pieces
is to cut them into 1 in thick planks
and then chop those
X and Y axis into 1in pieces. 1 in
that's well shy of 1 in. We're going for
like 3/4 of an inch pieces.
Really what matters the most is that
they're evenly sized so that they cook
at a similar rate. And small's better.
We're going for a mash here, so we don't
need to worry about like maintaining the
potatoes propriety.
Shove all those into a little old
saucepan. Cover them with just enough
cold water to cover them and bring them
to a simmer. Let them cook until
completely tender all the way through.
Time to check on our chicken
temperature.
155. That's the way. Uh-huh. Uh-huh. I
like it.
Lightly salt the water.
Doesn't Doesn't hurt to season every
aspect of the thing that you're cooking.
You want seasoning throughout so that
way you're not taking bites and some
parts are seasoned and other parts
aren't having to compensate for each
other. Season throughout as much as you
can. We're shredding this chicken so we
want to let it cool completely. If we
shred it right now, we're going to
experience a lot of moisture loss. So,
let it cool to like room temp before you
start shredding. All right, it's been
about 13 minutes and our potatoes are
just about done. You can tell when
they're done when you can very easily
pierce one with a pairing knife or a
butter knife, but also when the outside
edges start getting a little roughed up.
They're not so crisp and perfect. That
means that we've got them in a really
well-cooked state, which is where we
want them because ideally, you want to
do the next step with a potato ricer. I
can't find mine for like the fourth
time. I don't know where it keeps going.
I don't know how I can lose something as
big and as distinct as a potato ricer,
but I have and continue to do so. So,
I'm just going to thoroughly mash them.
Worst case, if I still got some chunks
in there, I might blitz it with my
immersion blender. Make sure it gets
perfectly smooth. But if you don't have
a ricer or an immersion blender, your
best bet is to really overcook the
potatoes. Not water log them, but just
like get them very very tender so that
there's no chance any chunks are
sticking around after some, you know,
cursory mixing. My edges are getting
nice and roughed up. The potatoes aren't
falling apart, but they're super duper
tender, right where I want to be. So,
I'm going to drain them real quick. Then
I should have been cooking these
potatoes in a much larger pan because as
it turns out, we're both mashing and
building the dough in this pan. So,
get those potatoes back in the pan over
low heat. Commence the mashing.
I always undercook potatoes. I think I
got them right this time, but like I
always undercook them when I'm doing a
mash and I need them to be particularly
cooked. I'm going to add
about a cup of our reserved chicken
stock. I'm going to start with just shy
of a cup because I don't want to overdo
things. We can always add moisture. We
can't take it away. I'm going to mash
that up together to make sure I've
caught all the big chunks.
And I haven't. So, I'm going to
immersion blend this a little bit real
quick.
Normally, we'd have to worry about
starches, but since Yukon Golds are a
pretty low starch potato, we shouldn't
have to worry about like gloopy strands
of starch starting to form the way they
might with russets. Now, I'm adding 1
cup of milk and 2 tbsp of butter. We'll
bring that up to a simmer.
Now, we're going to add 225 g of flour.
This is extremely precise. I'd go for
just shy of two cups. Basically, uh
we're looking for about a 2:1 ratio by
weight of liquid to flour, plus the
potato, of course. Does that make any
sense? Just just add two cups of flour.
If it's too dry, add more liquid. Once
this reaches a simmer, we're going to
add our flour and keep things simmering
because this dough is par cooked, not
unlike a shoe dough. Just mix everything
together. Turn the heat down to like
medium low. And then we're going to cook
this for about five minutes until we
have a nice thick ball of dough.
Just keep folding it together. Make sure
that there's no patches of dry flour
and cook it for about 5 minutes.
You want it to thicken up. You want it
to turn into a cohesive dough. And you
want it to be sticking to the bottom of
the pan just like a shoe.
Maybe sift your flour. I'm seeing a
couple lumps of flour that I'm hoping I
can mash out of there, but
looks like they're dispersing.
If there's patches of dry flour, if you
feel like it's too firm to mix, add some
more liquid. But I think this is just
about the perfect texture that we're
looking for. You can see it's sticking
to the bottom of the pot a little bit,
but it's not sticking to my spat at all.
So, it's not too wet. It's not too
sticky. And the most important thing
here is flipping the dough onto itself.
You'll see that I'm scooping up
underneath the dough and folding it down
onto itself. That's making sure that
we're exposing as much of the dough as
possible to the heat source and not just
cooking half of it. All right, that's
looking
that's looking just about right. It's
pulling away from the sides of the pan.
It's not sticky at all. So, now we need
to let it cool. Let's scoop this out.
plop into a bowl. I'm going with a light
metal bowl because this will help
disseminate the heat more quickly. If
you go with something thick or glass or
something like that, it's going to trap
the heat in longer. Now, I'm just going
to cover it directly down onto the dough
with a little bit of plastic wrap. This
is going to make it cool off more
slowly, but we don't want it to dry out.
If it's exposed directly to the air,
it's going to dry out. So, now we're
going to let this cool. Not completely.
You just want it to be handleable. You
don't want it to melt the filling.
probably 20, 30 minutes. Last up, we got
to finish our filling. Into a non-stick
skillet, dropping about 2 tablespoons of
butter. Meanwhile, I've got the chicken
breasts over here. They've cooled
completely. So, now it's time to shred.
You could throw these guys in a stand
mixer and beat it with a paddle and
that'll shred it pretty quick, pretty
efficiently. But, uh, I don't know,
sometimes it feels good to do it by
hand. Really, just down into little
bite-sized pieces. It doesn't have to be
like, you know, pulp. There's a little
bit of connective tissue, little hunk of
fat and connective tissue at the at the
base of the back of every chicken
breast. So, make sure you pull that off
just because it's tough, unpleasant.
This little guy probably not going to
say anything cuz this is a pretty boring
process. But that's what I like about
boring processes. This is a good time to
remind ourselves that
we feel the need to be so constantly
unendingly productive all the time to
the point where if we're not being
productive while we're being productive,
in other words, if I'm not listening to
an audiobook or, you know, um having my
emails read to me or listening to a
podcast while I do this, I'm wasting
time. But that isn't true. First off,
you can't waste time. I've always felt
worthless if I'm not generating worth
all the time. If I'm not generating
value or
an end product or results all the time.
And sometimes you need to take a quick
step back and focus on the process
itself because
not only does it imbue your doing with a
much better focus and quality of doing,
but it also becomes a relaxing and
meditative experience. Like you you
start to hear where your mind wanders,
you catch it. You bring it back. It's
right here. You might start thinking
about work or what you're going to say
to soand so about such and such.
But remember that you're here right now
and you're shredding chicken. That's
what's going on. Everything else is
literally an illusion. Whatever you
imagine is happening with your coworker
or your kids or your spouse or whatever,
your sister
uh is is an illusion because it's what
you're imagining. And life so rarely
turns out the way we imagine it's going
to. If you don't believe me, next time
you have a difficult thing coming up,
write down how you think it's going to
go and then compare how it actually goes
with your notes. I think we could all
stand to take things a little slower and
to do things a little bit more
intentionally. I know that these are
wellness mindfulness buzzwords that get
thrown around a lot and it's very hard
to put them into practice because you
think, "Oh, I need an app and or I need
a life coach or I need a guru or I need
to read books or whatever." But really,
it all comes down to simple things like
this, like being present for whatever it
is that you are doing in this moment.
This is what happens if
you know I'm allowed to do something
meditative where I still am trying to be
entertaining and present for you guys is
I'll end up waxing poetic and talking
about philosophy. I also want to say
that I'm not an authority on the subject
like and nobody really is. That's that's
the beauty of it. That's the beauty of
of the individual search for for
meaning and purpose is that there's no
book for it. There are books for it, but
none of them apply to you specifically.
Only you do. These are signposts. All
words are signposts that point to the
truth. None of them are actually the
truth. There's an old Buddhist uh idea
that words and concepts like these are
fingers pointed at the moon. They are
not the moon. So, anything anybody ever
tells you is not the moon. It's a finger
pointing to the moon. Anyway, enough of
that. I'm placing our butter over medium
heat, getting it nice and melted, till
foaming subsides. Then adding our onion
and cooking for about five minutes until
well sauteed.
That wasn't heated up. Not nearly
enough. There's an onion skin. That's
embarrassing. I thought that butter was
better preheated, but it was not.
Ideally, you want to hear this sound as
soon as the onions hit the pan.
Get some good sizzle going. Picking up
some nice color.
These guys are nice and soft. Well
sauteed. So now turn down the heat a
bit. I'm going to add the garlic. Sweat
that for about a minute just to get
those flavors up and at them. Oh, that
smells good. I mean, it's just on Isn't
that weird when whenever I'm cooking
something that's just onions and garlic,
people would be like, "Oh, that smells
good." and I'll be like, "Yeah, it's
onions and garlic." Like, as though I
don't deserve the the credit for like
the fact that it smells good.
Now, I'm just going to add a little bit
of paprika. It's going to add flavor, of
course, but it's also going to add a bit
more of a dramatic color. Let's call
that a/4 teaspoon.
Let that toast a little bit. Wake up its
flavor. I'm going to kill the heat. I'm
going to let the sizzling die down for a
sec. Now, at this point, I'm also going
to add a little Oh, okay. I'll get the
stuff that landed on my finger.
A little bit of cayenne pepper. I'm not
doing that on the heat, otherwise we
will aerosolize the uh the uh capsain
and the air will become spicy and I'll
be coughing the rest of the day when I'm
trying to talk to you. So, add that
pretty much off heat.
Now, I have 4 ounces of room temperature
cream cheese that I'm going to It's cut
into cubes, so it's gonna can melt a
little bit more easily. I'm going to add
that in. Mix it in until it's melted.
Might need a little bit more heat
actually.
So, yeah, if it's not melting, just
throw it back over very low heat. Keep
stirring it.
till we have a nice smooth, well, not
smooth mixture, but there's no more
chunks of cream cheese left. All right,
I like the way that looks. So, now I'm
going to add our shredded chicken.
Not cooking it, just going to warm it
through a little bit.
Or you could wait till this cools
completely just so you're not warming
anything. But there's so much chicken
it's probably going to
it's probably going to chill out the
heat pretty quickly. Also, now's a good
time to do an initial seasoning. Salt,
freshly ground black pepper.
Mix that in.
Let's give a little taste for seasoning.
Nice. Perfect. Now that it's pretty much
completely cooled off, I'm going to add
some thinly sliced scallion greens.
the greens of three scallions here.
And I'm just going to chop up some
parsley as well. Try to remove the big
stems, but it's not a big deal. I still
want to see like leaf shapes, but I
don't want any whole leaves, if that's
makes any sense.
We go mix all that up.
And that is our coach filling. Let's
give that one last taste just cuz we're
curious little kittens.
Oh, it's great. I It's very simple, but
it's really good. You can see how that's
going to be a really great filling. I
almost forgot. You're supposed to add
some poultry seasoning. Now, I think
that my paprika and um cayenne are are
plenty in terms of flavor. The whole
thing is extremely flavorful, but I can
imagine this is only going to help. Is
this just loose powder in a box? Cuz no,
this is just loose powder in a box. Oh
my god. I've never seen a spice in a box
like this. This is like a box of
raisins, but it's full of just spice
powder. So, this is a mixture of
rosemary oregano sage ginger
margarm, thyme, and pepper. pretty much
everything we don't have. And there's no
salt in it. So, I can be a little
liberal with it. Why don't we do like
that? That's probably a half to a
quarter of a teaspoon.
Just enough to be like, "What's that?
What is that? There's something in the
chicken. What is that?" That's what I
want. That's what I want Google to say.
I want them to sound exactly like that.
That's a really nice addition. Just
wakes everything up a little bit more.
teensy bit more salt and a teensy bit
more of this um poultry seasoning. So,
let's call that a a half teaspoon total.
This is fantastic on its own, but just
wait until it's wrapped up in a crispy
toothome croquette. Next and last, we're
going to make an optional dipping sauce
called Molo Ross. I have no idea if I'm
saying that correctly. Sorry. This is a
2:1 mixture of mayonnaise
to ketchup. It's basically a Brazilian
fancy sauce. I'm going with about 1/4
cup of mayo to 2 tbsp of ketchup into
which I'm going to grate one small clove
of garlic or in this case half a large
clove of garlic. About 1 teaspoon of
lime juice. Normally you go fresh but
all I had was bottled. And to this I'm
going to add 1/4 teaspoon of cumin. And
normally you'd add some red pepper
flakes but I have this chili de arbal
powder which is going to make it nice
and spicy. So, like between an eighth to
let's do an eighth of a tablespoon of
that. It's going to be quite spicy.
Little pinch of salt. Go ahead and tiny
whisk to combine. There you have it.
Like I said, it's pretty much just a
Brazilian special sauce. It's a good
thing I'm making this the night before
because all the flavors are going to
mellow and get to know each other. This
is the kind of sauce that is best after
a night in the fridge, just like special
sauce.
Oh, that's going to be nice. Drizzled on
some deep fried cochinas. Cosinas.
Cosinas. All right, our dough has cooled
to the point where it's at least
handleable and we're ready to start
forming these guys. So, I'm going to
basically pinch off like a like a golf
ball sized amount. Start flattening that
into a big old disc. I'm basically
pressing that out until it's about a you
know half a centimeter thick. Then I'm
gonna grab like I don't know, let's say
two tablespoons of filling like that.
And just sort of start wrapping it up
and around.
There we go.
Making sure there's no gaps, especially
in the side of the pastry, but also
toward the top here. I'll do a close-up
roll so you see what I'm doing.
basically forming this into a little
pyramid. And then once we have a bunch
of extra dough at the top, we're just
pinching it off. Just like that. Add it
back to the dough.
Finish shaping this into so it's a
little bit more conicle.
Any gaps you see like these guys, we
need to sort of lift and press over to
seal those shut. Make sure that they
don't open during the frying process. We
want them to be able to stand up. Be
lightly conicle in shape. Just like
that. I'm going to hit this uh pan with
a little bit of oil just to hold my
parchment in place.
Press it down. Get it flush. Now it's
not going anywhere. I also think these
are supposed to be a little bit bigger.
So, this is a a good first test run. And
this is exactly where I want the dough
to be. It is not sticky at all, but it's
soft and supple. And you know, if I go
like this, it'll stick a little bit, but
it's not like coming apart or sticking
to my hands. Should come off your hands
cleanly.
Grab our little
tablespoon of filling.
Press it down in. Stretch the
croette dough up and around
and pinch.
And that is all there is to it. Just
going to make sure that there's no gaps.
Press those shut. And just like last
time, we are going to pinch off the
excess on the top. Just like that. There
we go. That one's a little bigger. And
now just rinse and repeat until you're
out of stuff. All right. There we go.
I'm going to grab a few of these.
Probably my smaller The small ones look
good. I'm going to grab some of my
bigger ones, I guess. And these are
going to be my testies. Now, these guys
I'm going to wrap tightly with plastic
wrap. What I'm going to try to do is do
one sheet of plastic wrap where I'm
pressing it down in to be almost flush
with the outside of the koshinas. These
guys are headed into the fridge.
Meanwhile, I'm going to do a test fry on
these three little. So, next up for the
breading process, lots of different
recipes use different techniques for
this. Some will just use water and
breadcrumbs. Others a mixture of
cornstarch and water. And plenty also
use eggs. I'm going to start with eggs
for these experiments. But apparently,
if they're browning too quickly, I mean,
that could be your oil being too hot,
but if your oil's at the right
temperature, they're still browning too
quickly. Try using water or water and
cornstarch. They won't brown so fast. As
ever, when beating eggs, I'm adding a
little tiny splash of water, a little
pinch of salt, and helps them beat up
smoother with no streaks of yolk or
white, which can ruin your breading.
Then, in a larger bowl, just so I can
toss them around, I've got some plain
breadrumbs.
I'm going to season the breadcrumbs a
little bit. Always a good idea.
Now all we got to do is grab our co
coinas. What the wrong with me? Coinas
and
roll them first in the egg.
Make sure that that is thoroughly coated
and drop them in the breadcrumbs. You
want to do the wet hand, dry hand
technique. Now the good thing about a
bowl like this is you can really kind of
toss them around. Give them an initial
coat.
You can then sort of press in. Keep your
dry hand dry. I have these backwards.
So, that's dumb. Let me just flip these
around
just like it never happened. And I think
I am going to double these up just in
case there's gaps in the in the uh dough
or anything. I want to make sure that we
have a really robust coating. I can't
remember the last time I've ever double
breaded something and regretted it. So,
that's another strong argument.
I do think if you are uh
right-handed, you should do the dry with
your right hand. It's requires a little
bit more
kind of subtlety that I'm not able to do
with my left hand. So,
use your dominant hand for the dry and
your submissive hand for the wet.
All right, our fry oil is at 350°
Fahrenheit, which means it's time to go.
Drop them in very carefully.
and keep moving a little bit. Like that
one's not fully submerged. You want
like, you know, 3 to 4 in of fry oil.
More if yours are bigger than mine. Uh
so that they're completely submerged and
so that they don't rest too long on the
bottom of the pot cuz they will scorch.
You can already see a scorch mark right
there from where it hit the bottom of
the pot. Wow. Aren't those just charming
in shape and nature?
I sure do like the look of those.
I don't know who whose idea it was to
make them sort of teardrop shaped like
that or drumstick shaped depending on
who was naming these. Uh but I'll tell
you they were having a good time. Okay.
All right. These guys are cracking open.
That's interesting. The filling didn't
come out, but the dough expanded.
Curious where the temp ended up inside
of these.
92. That's not right. Okay. That must
have been too hot cuz that expanded like
crazy. Just breading up one more. I want
to see if this guy stays together at
325° instead of 350. It also browned way
too quickly. It was browning. And I know
I just said if it's browning too quick,
try the water method. So that's probably
what I'll try next. If this cracks open,
I'll try the water maybe the cornstarch
method. Like look at that crack. Damn
it. It's still 97° in there. So it's not
the moisture of the filling breaking
out. It is the dough itself looking
pretty good. That's going to be great
when it's actually done. I think I need
to try the water method. Let's see if
that works any better. Just straight up
water.
This feels weird, but I'm going to do
it. Straight up water.
That's what I said when I was losing my
virginity. Am I right? Toss in the
crumbs. Maybe the second layer is what's
screwing me, too. Like, oh no. Let's
just do one. Let's just do one and see
what that does. Okay, no big deal. Let's
just have some Let's have a good time.
It's definitely a lot more bubbly. I
guess it's because the potato itself is
frying as well as the breadcrumbs.
So, as long as the potato doesn't crack
open, I feel like this should work. The
egg might have created, especially the
double breading, the egg might have
created too solid of a scaffolding that
once the potato started to expand at
all, it just broke it. So, I'm hoping
now that since the basically the potato
itself is frying that it won't break out
of it and like I don't know what it
would break out of. Fingers crossed.
I mean, it's looking gorgeous. I think
this is the pull point right here. Right
up in there. Y 155 at the thickest
point. That's freaking perfect. Let's
chop it open and take a look. Try to get
through the tip here without crushing
it. There we go. Chop.
Look at that.
Steaming hot. Beautiful chalk full of
chicken. Smells very good.
God, that's good.
God, it's hot. Croettes are often cut
with besamemell to make them creamy. And
not only the cream cheese, but also just
the nature of the dough itself creates
that texture in these croettes. And the
outside is so glassy crisp. It's not
breaking open. So, okay, that's the fix.
Water. The spices are just perfect. Like
I'm really happy I added that paprika
and that cayenne, but the poultry
seasoning, it's both really balanced and
just fits right in there exactly right.
And it's also very familiar. You know,
it's poultry seasoning. So, it's the
same stuff you put on the Thanksg The
turkey at Thanksgiving. It's the same
stuff you put in uh other stuff. And
it's very very familiar, but it's it
just plays so nicely in this. And the
fresh parsley, fresh uh scallions, they
give that nice that nice nightshade
bite, if you will.
Okay, good. Well, folks, there you have
it. That's how you make koshinas,
Brazil's most popular street snack. I
think they are pants on head delicious.
But if you want to see what Googa thinks
of them, you're going to have to tune in
to my new podcast, In the Booth with
Babish, literally filming tomorrow with
these very koshinas. So, we'll see what
he thinks. Tune in to find out.
>> So much.
>> Thank you guys so much for watching.
Thank you for sticking with me as I
experiment and try new formats. I hope
you enjoyed this. I hope that you try
these for yourself cuz they're really
good and they're not that hard to make.
And I hope you do it with Babish.
That's the name of the shows with
Babish. And I'm Babish. So,
doesn't really need explanation, does
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