To store leftover coxinha, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just make sure to reheat them in the oven for a crispy texture.

Yes, you can make gluten-free coxinha by using gluten-free breadcrumbs and substituting the green onion pancakes with gluten-free wraps or dough. Ensure all other ingredients are gluten-free as well.

Coxinha pairs well with a fresh salad or a side of Brazilian rice and beans for a complete meal. You can also serve them with dipping sauces like spicy ketchup or a tangy chimichurri for added flavor.

If you want to switch up the filling in your coxinha, you can use shredded turkey, beef, or even a vegetarian option like sautéed mushrooms and spinach mixed with cream cheese. Just ensure the filling is well-seasoned for the best flavor.

To achieve crispy coxinha, make sure the oil is hot enough before frying—around 350°F (175°C). Fry them in small batches to avoid lowering the oil temperature, and drain them on paper towels after frying to remove excess oil.