AI-generated
Milho frito — fried cornmeal cubes from Madeira
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Source: https://recipheon.com/en/recipes/snacks/milho-frito-fried-cornmeal-cubes-from-madeira
About this recipe
Milho frito are crisp pieces made from a cooked cornmeal mixture, a popular dish on the island of Madeira. Beneath their golden crust they stay soft and tender, with the mild flavor of butter and garlic. For this simple home version, use very finely ground yellow cornmeal, not cornstarch or an instant product. First cook the thick mixture thoroughly, spread it in a shallow pan and chill it well. Only once the slab is cold and firm should you cut it into cubes and fry them in small batches. Most of the stated time is spent chilling, so you can prepare the mixture ahead and fry the cubes just before serving.
Ingredients
For four servings
200 g very finely ground yellow cornmeal, not cornstarch or an instant product
800 g water for the cornmeal mixture
15 g unsalted butter
8 g garlic, weighed after peeling
5 g salt
800 g high-oleic sunflower oil suitable for frying
Steps
Finely chop the garlic or press it through a garlic press. Line a square pan measuring about 20 × 20 cm with parchment paper, leaving overhanging edges to help lift out the mixture later. Do not add any fat to grease the pan. Have a heavy-bottomed pot, a whisk and a wooden spoon ready.
Melt the butter in the pot and heat the garlic in it for about half a minute without browning. Pour in 800 g water, add the salt and warm gently. Sprinkle the cornmeal into the warm water in a thin stream, whisking vigorously. Bring to a gentle bubble, lower the heat and cook for about 45–50 minutes. Partially cover the pot and stir frequently along the bottom with the spoon, almost constantly toward the end. The mixture should be smooth, very thick and pull away from the sides of the pot; cook it longer if needed.
AI-generated Transfer all the hot mixture to the prepared pan, scraping the pot thoroughly. Use a spoon or spatula to spread it into an even layer about 2–2.5 cm thick and smooth the top. Do not add more water and do not add more cornmeal. Set the pan on a heatproof mat.
Leave the mixture to cool initially for about 30 minutes, then cover and refrigerate for at least 3 hours. It must cool completely and become firm enough to cut evenly. If it is still soft, chill it longer. You can prepare it the day before and leave it in the refrigerator until frying.
Lift the cold slab out of the pan using the paper and transfer it to a cutting board. Cut it into six strips, then cut each strip into six pieces to make about 36 cubes, 3–3.5 cm wide and as thick as the slab. Keep every piece for frying. If moisture has collected on the surface, gently pat it dry with paper towels.
AI-generated Pour the oil into a deep pot about 18 cm in diameter; it should come no higher than halfway up the pot. Heat it to 170–175°C. Carefully add about nine cubes at a time and fry for 3–4 minutes, turning if needed, until evenly golden and crisp. Lift them out with a slotted spoon onto paper towels. Fry the remaining three batches in the same way, allowing the oil to heat up again between batches.
AI-generated Leave the cubes on the paper briefly to drain excess oil, then divide all of them among four servings. Serve immediately, while the crust is crisp and the center soft. Cool any leftover fried cubes, refrigerate them covered and use them the next day after reheating thoroughly.
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