Pan-Fried Pão de Queijo with Parmesan and Tapioca Flour
Chewy and cheesy Brazilian cheese bread patties pan-fried to golden perfection, made with traditional tapioca flour and Parmesan cheese. This brazilian-inspired snacks (gluten free) ready in about 25 minutes turns tapioca flour, milk, olive oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup tapioca flour
- 1/2 cup milk
- 1/4 cup olive oil
- 1 large egg
- 1 cup Parmesan cheese, finely grated
- 1/2 tsp salt
- 2 tbsp, for frying butter
Instructions
- Step 1: In a saucepan, combine 1/2 cup milk, 1/4 cup olive oil, and 1/2 teaspoon salt. Bring to a boil over medium heat, then immediately remove from heat.
- Step 2: Pour the hot milk mixture over 1 cup tapioca flour in a mixing bowl and stir vigorously until smooth and sticky.
- Step 3: Let the dough cool for 5 minutes, then mix in 1 large beaten egg and 1 cup finely grated Parmesan cheese until fully incorporated.
- Step 4: Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted and sizzling.
- Step 5: Using wet hands, form the dough into 1 1/2-inch diameter patties and place them in the skillet. Fry for 3-4 minutes per side until golden brown and puffed.
- Step 6: Transfer to a plate lined with paper towels and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Pão de Queijo with Parmesan and Tapioca Flour take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Pão de Queijo with Parmesan and Tapioca Flour?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Pan-Fried Pão de Queijo with Parmesan and Tapioca Flour?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Pão de Queijo with Parmesan and Tapioca Flour for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Fried Pão de Queijo with Parmesan and Tapioca Flour gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
