Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Madeiran fried corn is a classic side dish for espetada and other island dishes.
The corn dough cooked with seasonings rests, is cut into cubes, and fried until it forms a crust.
Ingredients
- 250 g of fine cornmeal
- 1 liter of water
- 2 cloves of garlic
- 1 tablespoon of butter or olive oil
- Chopped cabbage optional
- Salt and pepper
- Oil for frying
Preparation method
- Boil water with garlic, fat, salt, and pepper.
- Add the cornmeal gradually, stirring constantly.
- Cook until thickened and pulls away from the pot.
- Add cabbage if desired.
- Spread in a mold and let it set.
- Cut into cubes and fry.
Tips from Empório Portugal
- Always stir to avoid lumps.
- The dough needs to set well before cutting.
- Fry until the edges are crispy.
Possible substitutions in Brazil
- Fine cornmeal can replace corn flour.
- Butter cabbage can be added in thin strips.
Pairing
Goes well with espetada, fish, or vegetables. If serving wine, Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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