Where to eat Frit mallorquí in Palma
Offal, potato and vegetables fried hard together in olive oil with fennel and paprika, a Mallorcan use-everything dish that turns up in the island's best kitchens.
The story of Frit mallorquí
Frit mallorquí comes out of the island slaughter, when liver, lungs and blood had to be cooked the same day. Potato, onion, pepper and garlic are fried alongside, seasoned with fennel and paprika, and the whole pan is worked over high heat until the edges crisp. Fish versions exist along the coast, and a spring lamb version follows Easter. Palma food tours still build a tasting stop around it, which is the modern test of whether a Mallorcan kitchen still cooks the classics.
How to make Frit mallorquí
Serves: Serves 4
Ingredients
- 500g lamb or pork liver, cut into 2cm pieces
- 4 floury potatoes, cut into 2cm cubes
- 2 red peppers, cut into strips
- 1 large onion, sliced
- 4 garlic cloves, sliced
- 1 tsp fennel seeds
- 1 tsp sweet paprika
- Olive oil
- Salt and black pepper
Method
- Fry the potato cubes in plenty of olive oil until golden and cooked through, then lift out and drain.
- Fry the peppers and onion in the same oil until soft and lightly coloured, then set aside.
- Raise the heat, add the liver and sear hard for 3 to 4 minutes so it colours but stays pink inside.
- Return the potato and vegetables to the pan with the garlic, fennel seeds and paprika.
- Toss over high heat for 3 minutes so the edges crisp, season, and serve straight from the pan.
Editor tip. Overcooked liver turns to rubber. Sear it hard and short, then let the residual heat finish it.
The editor picks for Frit mallorquí in Palma are still in research. Meanwhile, see the Palma signature-dishes index or the Palma food guide.