Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Milho frito madeirense is a classic accompaniment to kebabs and other island dishes.
The seasoned cornmeal mixture is cooked, left to set, cut into cubes and fried until crisp.
Ingredients
- 250 g fine corn flour
- 1 liter of water
- 2 garlic cloves
- 1 tablespoon of butter or olive oil
- Optional chopped cabbage
- Salt and pepper
- Oil for frying
Method
- Boil water with garlic, fat, salt and pepper.
- Add the corn flour little by little, stirring constantly.
- Cook until it thickens and leaves the pan.
- Mix in kale if desired.
- Spread the mixture in a tray or mould and leave it to set.
- Cut into cubes and fry.
Tips from Empório Portugal
- Stir constantly to avoid lumps.
- The dough needs to firm up well before cutting.
- Fry until the edges are crispy.
Possible substitutions in Brazil
- Fine cornmeal may replace corn flour.
- Cut the kale into thin strips.
Pairing
Serve with espetada, fish or vegetables. If serving wine, this content is intended for adults aged 18 and over. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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