Discover the authentic Frit de Pasqua recipe made with fresh ingredients from Agromart Balear.
A classic Mallorcan dish traditionally served during Easter.

Ingredients for Frito de Pascua:

• Lamb fry / offal (small cuts)
• Cooked blood (300 gr)
• Peas (500 gr)
• Broad beans (250 gr)
• Black artichokes (500 gr)
• Green garlic / Spring onions (2 bunches)
• Fresh fennel (1 small bunch)
• Bay leaves (3/4 leaves)
• Hot chili peppers (2/3 peppers)
• Garlic (1 head)
• Potatoes (1 kg)
• Olive oil (1 L)
• Salt and black pepper

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Una publicación compartida de Agromart (@agromartbalear)

Cooking Steps: How to Make Frit de Pasqua

1. Starting the Base: Searing the Meat

In a large frying pan with olive oil, sauté a couple of garlic cloves, bay leaves, and chili peppers to infuse the oil. First, fry the chopped lamb offal (seasoned with salt and black pepper). Once cooked, remove and set aside in a traditional clay pot (greixonera). Then, fry the cooked blood and set it aside as well.

2. The Vegetable Secret: Slow-Cooked Peas and Beans

Strain the oil and fry the vegetables in this order: start with the peas (previously shelled). It is important to start with cold oil. Along with the peas, fry the broad beans cut into small slices.

3. Black Artichokes and Green Garlic: The Heart of the Recipe

Meanwhile, prepare the artichokes (clean, cut, and soak them in water with lemon to prevent browning). Once fried, add them to the clay pot. Now it’s time to fry the green garlic (grells).

4. The Aroma of Fennel and a Spicy Kick

Once the vegetables are cooked, add the chopped fresh fennel. As you build the dish, you can add pieces of chili pepper until you reach your desired level of spiciness.

5. Diced Potatoes and the Final Touch

Finally, use fresh oil to fry the potatoes (cut into small cubes) and add them to the clay pot. Once all ingredients are in the pot, mix everything very gently. Taste and adjust the salt if necessary. Serve very hot, traditionally accompanied by Mallorcan cracked olives (olives trencades).

Bon profit!

What is the difference between Frito Mallorquín and Frito de Pascua?

Although they belong to the same family, the main difference lies in the season and the fresh ingredients used:

Frit de Pasqua (Easter Fry): The star dish of spring and Easter. It is made exclusively with lamb and features the best of the season’s harvest: peas, tender broad beans, and black artichokes.

Frit Mallorquí (or Slaughter Fry): Consumed year-round, though typical of winter. It is usually made with pork, is more flexible with ingredients, and does not rely on early spring vegetables like peas or artichokes.

In summary, the Easter version is more delicate and specific, defined by the flavor of spring lamb and seasonal greens.